Boxty With Liver And Bacon Recipes

LIVER AND BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
• Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
• Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.

BOXTY WITH LIVER AND BACON

Steps:

• 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.
• 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.
• Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.
• Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.
• Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain.
• Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.

BACON AND CHEESE STUFFED BOXTY RECIPE BY TASTY

Steps:

• Peel and grate the raw potato, then wrap in a clean towel and squeeze out as much of the liquid as you can.
• Put the grated potato into a large bowl and stir in the cooked mashed potato and the flour.
• Stir in the melted butter and season if necessary.
• Add a bit of milk and stir, then add a bit more milk - keeping doing this until all of the milk is combined into the mixture and you have a somewhat sticky dough, if it's too wet add a bit more flour.
• Dust your hands and work surface in flour and grab a palm sized amount of the mixture, flattening it out to about 1-cm (¼ in) thick.
• Spoon some grated cheese and some bacon bits into the center and drop another flattened out dough mixture piece on top.
• Cut into a nice round shape using a cookie cutter making sure it's fully sealed. NOTE: Try not to make these too thick or they might not cook all the way through, if they are thick, lower the temperature to a low-medium heat instead.
• Fry in butter over a medium heat for about 4-6 minutes on each side until golden brown.
• Serve topped with a tablespoon of soured cream and a few bits of scallions.
• Enjoy!

BOXTY WITH LIVER AND BACON

Steps:

• 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.
• 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.
• Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.
• Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.
• Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain.
• Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.

IRISH BOXTY

Steps:

• Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

BOXTY

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
• Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.

BOXTY WITH BACON, EGGS & TOMATOES

Steps:

• Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
• Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.
• Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
• Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.