Boxty with Liver and Bacon

This Irish specialty consists of boxty, traditional potato pancakes, topped with crispy bacon, pan-fried lamb's liver, and wilted cabbage.

• Preparation Time: 25 mins
• Cooking Time: 26 mins
• Total Time: 51 mins
• Calories: 353 Calories

Ingredients

• 5 tablespoons milk
• 1 cup self-rising flour
• 3 tablespoons all-purpose flour
• salt and freshly ground black pepper to taste
• 8 slices bacon
• 2 tablespoons vegetable oil, divided
• 2 tablespoons butter, divided
• 1 pound potatoes, peeled and coarsely grated
• 1 teaspoon dried mixed herbs
• 6 ounces shredded cabbage
• 8 ounces lamb's liver, cut into thin strips

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.

Step 5

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

Step 6

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

Step 7

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