POTATO & SPRING ONION BREAKFAST PANCAKES

Potato & spring onion breakfast pancakes image

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

Provided by Good Food team

Categories Breakfast, Brunch, Side dish, Supper

Time 45m

Yield Serves 2 (makes 6 pancakes)

Number Of Ingredients 9

Ingredients

140g floury potatoes (weighed after peeling), cut into large chunks
50g self-raising flour
½ tsp bicarbonate of soda
3 large eggs
5 tbsp milk
3 spring onions , finely chopped
2 tsp sunflower oil , plus extra if needed
knob of butter
6 rashers streaky bacon (smoked or unsmoked)

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 553 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 4.3 milligram of sodium