Potato & spring onion breakfast pancakes

Contains pork – recipe is for non-Muslims only
This Irish-inspired breakfast, brunch or alternative side dish is based on ‘boxty’, or potato cakes

Prep:15 mins
Cook:30 mins
plus cooling

Easy

Nutrition per serving

kcal 553
fat 33g
saturates 11g
carbs 31g
sugars 3g
fibre 3g
protein 31g
salt 4.3g

Ingredients

140g floury potatoes (weighed after peeling), cut into large chunks
50g self-raising flour
½ tsp bicarbonate of soda
3 large eggs
5 tbsp milk
3 spring onions, finely chopped
2 tsp sunflower oil, plus extra if needed
knob of butter
6 rashers streaky bacon (smoked or unsmoked)

Tip

Double up

If you’re making a double quantity of these pancakes, put the cooked ones on a plate covered with foil in a low oven to keep warm while you fry the next batch.

Serving tip

These pancakes make a delicious alternative to Yorkshire puddings with your Sunday roast.

Method

Put the potatoes in a large pan of salted water and boil until tender. Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool.
Put the cooled mash in a bowl with the flour and bicarb. Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth. Stir in the spring onions, reserving some to serve.
In a non-stick frying pan, heat half the oil and butter until sizzling, then spoon in half the pancake batter to make 3 pancakes. Cook for 1 min or so on each side until browned and set underneath, then flip and cook the other side. Keep warm in the oven while you make 3 more pancakes.
Wipe out the pan, add the bacon and sizzle until almost crisp. Push to one side and crack in the 2 remaining eggs – with a splash more oil if needed. Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining spring onions.