Boxty with Liver and Bacon recipe

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Ingredients

1 cup self-rising flour
5 tablespoons milk
1 pound potatoes, peeled and coarsely grated
salt and freshly ground black pepper to taste
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
3 tablespoons all-purpose flour
1 teaspoon dried mixed herbs
8 ounces lamb's liver, cut into thin strips
8 slices bacon
6 ounces shredded cabbage

Nutrition Info

353.4 calories
carbohydrate: 35.1 g
cholesterol: 134.7 mg
fat: 16.9 g
fiber: 3.1 g
protein: 15 g
saturatedFat: 6.1 g
servingSize: -
sodium: 641.3 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift self-rising flour into a bowl, stir in milk. Squeeze excess moisture from the grated potatoes and mix in. Season with salt and pepper.

  2. Melt 1 1/2 teaspoon butter with 1 teaspoon oil in a large skillet over medium heat. Spread a quarter of the potato mixture in the skillet, cook until golden brown, 3 to 4 minutes per side. Repeat 3 times with remaining butter, oil, and potato mixture. Stack potato pancakes on a plate and keep warm.

  3. Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.

  4. Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.

  5. Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

  6. Bring a large pot of lightly salted water to a boil. Add cabbage, cook until wilted, about 3 minutes. Drain.

  7. Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.

Recipe Yield

6 servings

Recipe Note

This Irish specialty consists of traditional potato pancakes served with bacon, lamb's liver, and cabbage.

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