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 upIf 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 tipThese 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.