Boxty Breakfast

1. First, set your oven to its lowest setting to keep things warm. Peel the potatoes, grate 2 and set aside, then cut the other 2 into chunks and boil for 10-15 minutes until tender. Squeeze as much liquid as you can from the grated potatoes using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
2. Whisk the egg white in a large bowl until it holds soft peaks, fold in the buttermilk, then add the bicarbonate of soda and fold into the potato mix.
3. Heat a large non-stick frying pan over medium heat with 1 tbsp butter and some oil. Drop in 3-4 spoonfuls of the mixture and cook gently for 3-5 minutes each side until golden and crusty, keeping them warm in the oven while you cook the rest (adding more butter and oil each time). You'll get about 16 crumpet-sized boxty.
4. Heat the grill to medium. Put the tomatoes in a heavy pan with a knob of butter and a little oil and fry for about 5 minutes until softened. Grill the bacon and keep warm.
5. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.

Tips from the ZestyPlate Kitchen

• Wring the grated potato as dry as you can; any extra water leaves the boxty heavy and soggy.
• Mixing grated potato with mashed is what gives that crisp edge and tender middle.
• Cook them gently so they set right through and build a proper golden crust before you turn them.
• Hold the cooked boxty in a low oven while you fry off the rest of the breakfast.