St Patrick’s Day Recipe – Boxty with Buttered Cabbage, Crispy Bacon & Poached Eggs

  • Serves: 6
  • Prep Time: 30 mins
  • Cook Time: 30 mins

Boxty is a traditional Irish potato cake and can be served so many different ways! This is a great recipe to try this St Patrick’s Day!

Ingredients

Boxty

120g of potatoes, grated (from one medium peeled potato)

150g of peeled potatoes in large dice (for mashed potato)

120g of plain flour

120ml of buttermilk

1/2 tsp baking powder

60g butter, melted

½ tsp salt

Toppings

6 x eggs

1 head of Hispi/ Sweetheart cabbage

200g smoky bacon

60g salted butter

10g wholegrain mustard

 

Method

  • Put the potatoes for mash 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.
  • Grate the raw potato into a clean cloth or tea towel and wring out as much of the water as you can.
  • Mix the cooked mashed potato into the raw potato and break down with a fork. Sift over the flour and baking powder and mix well.
  • Pour in the buttermilk and two tablespoons of melted butter then stir to form a batter of dropping consistency.
  • Set aside mixture until ready to use.
  • Heat a frying pan until very hot and fry the bacon until crispy, drain on kitchen paper and set aside.
  • Heat a dry frying pan until very hot, then spoon in the batter a dessertspoonful at a time. Spread the mix lightly as it goes into the pan so that it is no more than 1cm thick.
  • As soon as bubbles start to appear, flip the boxty over to cook on the other side. You need to work quickly and keep a close eye. The boxty will puff up lightly in the pan and are cooked when both sides are golden brown.
  • Prepare the cabbage by removing any damaged outer leaves and cutting the cabbage in half and then into quarters, cut off the core from each quarter at an angle and slice into ½ inch thick pieces.
  • Mix the butter and wholegrain mustard.
  • Heat a frying pan on a medium heat and add the butter, sauté the cabbage and season gently. Cook for 3-4 minutes until cooked but retaining a bite.
  • Bring a pan of water filled halfway and enough to cover eggs to a simmer – do not add salt.
  • Whisk/ Stir the water to create a gentle whirlpool to help the keep the eggs a nice shape.
  • Slowly tip the egg into the centre and reduce heat to a gentle simmer.
  • Cook for 4-5 minutes or until the white is set.
  • Lift the egg out with a slotted spoon and drain it on kitchen paper.
  • Top your boxty with the buttered leeks, bacon and poached eggs and enjoy a very Irish brunch!

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close