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


  • 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)


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.


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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