Potato & spring onion breakfast pancakes

Potato & spring onion breakfast pancakes

  • Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 2 (makes 6 pancakes)

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

  • Easily doubled
Nutrition: per serving
NutrientUnit
kcal553
fat33g
saturates11g
carbs31g
sugars3g
fibre3g
protein31g
salt4.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, January 2015

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    Overall rating

    Rating: 4 out of 5.7 ratings

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