Name: Potato & spring onion breakfast pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 2 (makes 6 pancakes)
Cuisine: Irish
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)

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Potato & spring onion breakfast pancakes

Potato & spring onion breakfast pancakes

Good Food team

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Serves 2 (makes 6 pancakes)

Easy

Prep: 15 mins

Cook: 30 mins

plus cooling

A star rating of 4.5 out of 5.10 ratingsRate

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

Easily doubled

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal553
fat33g
saturates11g
carbs31g
sugars3g
fibre3g
protein31g
salt4.3g

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

DOUBLE UP

If you’re making a double quantity of these pancakes, put the cooked ones on a plate covered with foil in a low oven to keep warm while you fry the next batch.

SERVING TIP

These pancakes make a delicious alternative to Yorkshire puddings with your Sunday roast.

Recipe from Good Food magazine, January 2015

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A star rating of 4.5 out of 5.10 ratings

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