The BBC Good Food logo
Boxty with bacon, eggs & tomatoes

Boxty with bacon, eggs & tomatoes

By
A star rating of 3 out of 5.6 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

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

Nutrition: per serving
NutrientUnit
kcal510
fat30g
saturates11g
carbs40g
sugars5g
fibre3g
protein22g
salt2.55g
Advertisement

Ingredients

For the tomatoes

To serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
MY FAVOURITE BLOODY MARY

Mix 3 drops Worcestershire sauce, 6 drops Tabasco sauce, ½ tsp grated fresh horseradish, 2 shakes celery salt, juice ½ lemon, couple of grinds black pepper and 500ml tomato juice. Fill 4 large glasses with ice and divide most of mixture between each. Add 2 tbsp vodka to each glass and stir well. Top with the remaining tomato juice mixture, then spoon another 1 tbsp vodka over each.

Goes well with

Recipe from Good Food magazine, May 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content