Boxty Breakfast

Method

1. 01

   Cut half the potatoes into chunks and boil in water for 15 minutes until tender, then drain and mash. Grate the remaining potatoes and squeeze dry in a towel. Mix both with scallions, flour, salt and black pepper.

2. 02

   Whisk egg white to soft peaks. Stir buttermilk and baking soda into the potato mixture, then fold in the white. Heat the oven to 200°F (95°C) to hold the cooked pancakes.

3. 03

   Heat 2 tbsp butter and 1 tbsp vegetable oil in portions in a skillet over medium-low heat. Fry 12 thin pancakes in three batches for 4 minutes per side until golden and tender through the middle. Keep warm in the oven.

4. 04

   Meanwhile, cook bacon in a separate skillet over medium heat for 8-10 minutes until crisp. Drain excess fat and cook cherry tomatoes in the same pan for 5 minutes until softened.

5. 05

   Heat remaining butter and oil in the first skillet over medium-low heat. Fry eggs in two batches for 4 minutes each, covering briefly until whites and yolks are set. Serve each person two boxty, two bacon slices, an egg and tomatoes.