Irish Boxty Potato Pancakes with Bacon & Fried Eggs

Photo: さえぼー · CC0 · source

Crisp-edged Irish potato pancakes made with both grated raw and mashed potato for a fluffy middle, fried in butter and served the Irish way with bacon and runny eggs.

Ingredients

• 1½ lb russet potatoes (2 large), peeled
• 1 cup buttermilk, plus more if needed
• 4 green onions, sliced
• 3 tbsp butter, for frying
• 8 oz thick-cut bacon
• 4 eggs

From your pantry: 1 cup flour, ½ tsp baking soda, 1 tsp salt, pepper.

Instructions

1. Cut half the potatoes into chunks and boil until very tender, 12 to 15 minutes. Drain and mash until smooth; spread out to cool for 10 minutes.
2. Grate the rest of the potatoes on the large holes of a box grater, then wring out as much liquid as you can in a clean towel.
3. Mix the flour, baking soda and salt in a bowl. Add the mash, grated potato and green onions, then stir in enough buttermilk to make a thick, scoopable batter.
4. Cook the bacon in a large skillet over medium until crisp; keep warm in a 200°F oven. Pour off most of the fat and add 1 tbsp butter.
5. Drop ⅓-cup scoops of batter into the pan, flatten to ½ inch and fry over medium until deep golden and cooked through, 4 to 5 minutes per side, adding butter as needed. Keep warm.
6. Fry the eggs in the last of the butter and serve on top of the boxty with the bacon.

Tip: Leftover mashed potatoes make this much quicker. Squeezing the grated potato really dry is what keeps boxty crisp instead of gummy.

Nutrition per serving

Good for

Adapted from The Daring Gourmet.

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