Boxty Breakfast

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. STEP 4 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.