Potato & spring onion breakfast pancakes

bacon egg folate irish breakfast irish brunch irish pancakes spring st patrick's day

N/A

Serves 2 (makes 6 pancakes)

Source

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)

Method

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.

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.

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.

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.