Potato & spring onion breakfast pancakes

Potato & spring onion breakfast pancakes

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(6 ratings)

Prep: 15 mins Cook: 30 mins plus cooling


Serves 2 (makes 6 pancakes)
This Irish-inspired breakfast, brunch or alternative side dish is based on 'boxty', or potato cakes

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal553
  • fat33g
  • saturates11g
  • carbs31g
  • sugars3g
  • fibre3g
  • protein31g
  • salt4.3g


  • 140g floury potatoes (weighed after peeling), cut into large chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 50g self-raising flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 5 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 3 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tsp sunflower oil, plus extra if needed
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 rashers streaky bacon (smoked or unsmoked)


  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.

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Comments, questions and tips

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23rd Dec, 2019
I wasn't convinced by this recipe before I tried it but I had some left over mashed potato and a hungry guest so I thought I'd give it a try. In fact, it worked out surprisingly well. Don't skimp on the spring onions. Put in more than you think looks right and it will be fine. It's what stops them from being stodgy.
17th Mar, 2018
St Patrick's Day breakfast treat. I used up some leftover leek, potato and bacon bake (also on this site), so I left out the spring onions but the result was really delicious (and very quick as there was no need to boil potatoes).
25th Oct, 2015
This looks define however I feel obliged to point out that this in no way resembles an Irish Boxty which to my knowledge does not include potato in the recipe. We have something called potato bread which we use in the 'ulster' fry and it is more a bumpling texture than a pancake. The boxty is a filled pancake which is more like a crepe. However I will try this as looks yummy :)
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