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 caloriescarbohydrate: 35.1 gcholesterol: 134.7 mgfat: 16.9 gfiber: 3.1 gprotein: 15 gsaturatedFat: 6.1 gservingSize: -sodium: 641.3 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Boxty with Liver and Bacon
Directions
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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.