Boxty with bacon, eggs & tomatoes

Boxty with bacon, eggs & tomatoes

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(6 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Serves 6

Sizzling bacon and melt-in-the-mouth tomatoes top off this quick and easy fry-up

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
510
protein
22g
carbs
40g
fat
30g
saturates
11g
fibre
3g
sugar
5g
salt
2.55g

Ingredients

  • 4 large baking potatoes
  • 1 bunch spring onions, finely sliced
  • 100g plain flour
  • 1 egg white
  • 150ml buttermilk
  • 1 tsp bicarbonate of soda
  • 3 tbsp butter (or more if you need)
  • 2 tbsp vegetable oil (or more if you need)

For the tomatoes

  • 6 small bunches cherry tomatoes

To serve

  • 12 rashers back bacon
  • 6 eggs, cooked how you like them

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Method

  1. Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
  2. Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.
  3. Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
  4. Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.

Recipe from Good Food magazine, May 2009

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Comments

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walshie48's picture

30 minutes cooking time my arse.

Very nice though.

leanneveitch2004's picture
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This isnt proper boxty!!! its potato farls!

smokierocz's picture
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nice enough for breaky, about the goey texture add an extra 50g-100g of flour :-)

giddy-goose's picture
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Made a test batch - tasted good but were very soft. Is this how they should be. The photograph in the magazine shows them looking firmer and more well done than mine turned out.

I will remake them as I didn't have the buttermilk this time, which I think will just give them the edge they need.

I would appreciate comments on the texture if anyone reads this

kimberleemonahan's picture
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This makes a fantastic Sunday morning breakfast. Gooey eggs, sweet totmatoes, that special taste the buttermilk adds to the boxty and smokey bacon. What more do you want? Try it you'll love it!

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