Ingredients
4 large baking potatoes
1 bunch spring onions, finely sliced
100g/4oz plain flour
1 egg white
150ml/1⁄4pt buttermilk
1 tsp bicarbonate of soda
3 tbsp butter (or more if you need)
2 tbsp vegetable oil (or more if you need)
FOR THE TOMATOES
6 small bunches cherry tomatoes
TO SERVE
12 rashers back bacon
6 eggs, cooked how you like them
Method
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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.
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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.
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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.
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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.
PER SERVING
510 kcals, protein 22g, carbs 40g, fat 30g, sat fat 11g, fibre 3g, sugar 5g, salt 2.55g
