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
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Calories 553
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Carbohydrates 31
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Saturated Fat 11
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Sugar 3
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Protein 31
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Fat 33
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Fiber 3
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Salt 4.3
Ingredients
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140g floury potatoes (weighed after peeling), cut into large chunks
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50g self-raising flour
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½ tsp bicarbonate of soda
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3 large eggs
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5 tbsp milk
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3 spring onions, finely chopped
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2 tsp sunflower oil, plus extra if needed
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knob of butter
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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
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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.
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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.
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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.
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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.