Boxty Breakfast

• 4 large Potatoes
• 1 bunch Spring Onions
• 100g Plain Flour
• 1 Egg White
• 150ml Milk
• 1 tsp Bicarbonate Of Soda
• 3 tbs Butter
• 2 tbs Vegetable Oil
• 6 Cherry Tomatoes
• 12 Bacon
• 6 Egg

Preparation

1. STEP 1 Before you start, put your oven on its lowest setting, ready to keep things warm.
2. Peel the potatoes, grate 2 of them, then set aside.
3. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender.
4. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel.
5. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
6. STEP 2 Whisk the egg white in a large bowl until it holds soft peaks.
7. Fold in the buttermilk, then add the bicarbonate of soda.
8. Fold into the potato mix.
9. STEP 3 Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil.
10. 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.
11. 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.
12. You will get 16 crumpet-size boxty from the mix.
13. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
14. STEP 4 Heat the grill to medium and put the tomatoes in a heavy-based pan.
15. Add a good knob of butter and a little oil, then fry for about 5 mins until softened.
16. Grill the bacon, then pile onto a plate and keep warm.
17. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.