Boxty Breakfast

4 steps · 45 min total

1. 01

   Prepare Potatoes and Mix

   Get your oven going at its lowest setting to keep things warm later. Peel all the potatoes. Grate 2 of them and set aside, then cut the other 2 into large chunks and boil them for 10 to 15 minutes, or until they're tender. While the chunks boil, squeeze as much liquid as possible from the grated potatoes using a clean tea towel, then mash the boiled potatoes and combine them with the squeezed grated potato, spring onions, and flour.
2. 02

   Prepare Batter

   In a large bowl, whisk the egg white until it holds soft peaks. Gently fold in the buttermilk, then stir in the bicarbonate of soda before folding this mixture into the potato base.
3. 03

   Cook the Boxty

   Heat a large non-stick frying pan over medium heat, then add 1 tablespoon butter and some vegetable oil. Drop 3 to 4 spoonfuls of the potato mixture into the pan and cook for 3 to 5 minutes on each side, until golden and crusty. Keep the cooked boxty warm on a plate in the oven while you cook the remaining batches, adding more butter and oil to the pan before each new addition. You'll get about 16 crumpet-size boxty from the mix; these can be made a day ahead, drained on kitchen paper, and then reheated in a low oven for 20 minutes.
4. 04

   Finish and Serve

   Heat your grill to medium and grill the bacon, piling it onto a plate to keep warm once done. In a heavy-based pan, fry the cherry tomatoes with a good knob of butter and a little oil for about 5 minutes until softened. Finally, stack the boxty, bacon, and egg, serving the tomatoes on the side.