Potato and spring onion breakfast pancakes

Potato and spring onion breakfast pancakes

Potato & spring onion breakfast pancakes

This Irish-inspired breakfast, brunch or alternative side dish is based on 'boxty', or potato cakes

  • plus cooling
  • Serves 2 (makes 6 pancakes)
  • Easy

Nutrition per serving

  • Calories 553
  • Carbohydrates 31
  • Saturated Fat 11
  • Sugar 3
  • Protein 31
  • Fat 33
  • Fiber 3
  • Salt 4.3

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)

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

  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.