Instructions
1
STEP 1
Before you start, put your oven on its lowest setting, ready to keep things toasty.
2
skin the potatoes, shred 2 of them, then set aside.
3
Cut the other 2 into large chunks, then heat to boiling point for 10-15 mins or until soft.
4
Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a sanitize tea towel.
5
Mash the boiled potatoes, then incorporate with the grated potato, spring onions and ground mix.
6
STEP 2
whip the egg white in a large container until it holds soft peaks.
7
Fold in the buttermilk, then toss in the bicarbonate of soda.
8
Fold into the potato incorporate.
9
STEP 3
bring to temperature a large non-stick frying wok over a medium bring to temperature, then toss in 1 tbsp margarine and some of the fat.
10
Drop 3-4 spoonfuls of the potato mixture into the wok, then gently prepare for 3-5 mins on each side until golden and crusty.
11
Keep toasty on a plate in the oven while you prepare the next batch, adding more margarine and fat to the wok before you do so.
12
You will get 16 crumpet-size boxty from the incorporate.
13
Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
14
STEP 4
bring to temperature the char-broil to medium and put the tomatoes in a heavy-based wok.
15
toss in a good knob of margarine and a little fat, then sauté for about 5 mins until softened.
16
char-broil the bacon, then pile onto a plate and keep toasty.
17
Stack up the boxty, bacon and egg, and dish up the tomatoes on the side.