Fried Eggs, Potato Pancakes and Bacon
These potato pancakes are a cross between a potato cake and a pancake and they’re very versatile. They are understandably popular in a wide range of dishes - here they’re given with a mini-fry, but they’re great used in the same way as the Northern Irish potato bread for all versions of the traditional cooked breakfast. And they’re delicious just served warm with a knob of butter, too.
A larger version popular in the north-west, especially Leitrim, is ‘boxty in the pan’; made with a thinner batter, it turns out more like a regular pancake and can be used as a wrap.
Makes 8-10 pancakes approx.
4 large potatoes, cooked and mashed
2 Quality Assured Eggs, beaten
3 tbsp flour
1 tsp baking powder
Salt and pepper
125-300ml (¼-½ pt) milk
Butter for frying
1 or 2 eggs per person
1 or 2 bacon rashers per person
Place the freshly cooked mashed potatoes in a food processor. Add the eggs, flour, baking powder and seasoning. Give the lot a whiz then gradually add the milk – just enough to give you a thick batter. Heat a non-stick pan, butter lightly.
Place spoonfuls of the mixture on the hot pan and cook gently for 2-3 minutes on each side until fully cooked and nicely browned. Remove from the pan and keep warm.
Fry the eggs and bacon and serve with the potato pancakes, and perhaps a tomato too...