Instructions
1
STEP 1
Before you start, put your oven on its lowest setting, ready to keep things toasty.
2
strip the potatoes, mince 2 of them, then set aside.
3
Cut the other 2 into large chunks, then bring to a low-boil 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 swirl around with the grated potato, spring onions and dusting fragrant element.
6
STEP 2
beat the egg white in a large container until it holds soft peaks.
7
Fold in the buttermilk, then introduce the bicarbonate of soda.
8
Fold into the potato swirl around.
9
STEP 3
bring to temperature a large non-stick frying pot over a medium bring to temperature, then introduce 1 tbsp margarine and some of the fat.
10
Drop 3-4 spoonfuls of the potato mixture into the pot, 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 pot before you do so.
12
You will get 16 crumpet-size boxty from the swirl around.
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 pot.
15
introduce a good knob of margarine and a little fat, then shallow fry 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.