Boxty with Liver and Bacon
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Boxty with Liver and Bacon

1. Self-rising flour - 1 cup
2. Milk - 5 tablespoons
3. Potatoes, peeled and coarsely grated - 1 pound
4. Salt and freshly ground black pepper to taste - 1 pound
5. Butter, divided - 2 tablespoons
6. Vegetable oil, divided - 2 tablespoons
7. All-purpose flour - 3 tablespoons
8. Dried mixed herbs - 1 teaspoon
9. Lamb's liver, cut into thin strips - 8 ounces
10. Bacon - 8 slices
11. Shredded cabbage - 6 ounces

How to cook deliciously - Boxty with Liver and Bacon

1. Stage

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. Stage

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. Stage

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

4. Stage

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. Stage

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

6. Stage

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

7. Stage

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