Boxty with Bacon with Fried Egg

Instructions

1. 1

   Prepare the Potatoes

   • Peel all the potatoes. Cut half of them (about 0.75 lb) into uniform 1-inch chunks. Place them in a medium pot and cover with cold, salted water by at least an inch.
   • Bring the pot to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain them thoroughly and return to the hot pot for a minute to steam dry.
   • While the potatoes are boiling, grate the remaining raw potatoes using the large holes of a box grater.
   • Transfer the grated potatoes to the center of a clean kitchen towel or several layers of cheesecloth. Gather the ends and twist tightly over a bowl to squeeze out as much liquid as possible. This step is crucial for crispy boxty.
2. 2

   Cook Bacon and Prepare Batter

   • While potatoes cook, place the bacon slices in a single layer in a large, cold skillet (cast iron is ideal). Cook over medium heat for 8-10 minutes, turning occasionally, until brown and crispy.
   • Transfer the cooked bacon to a paper towel-lined plate to drain, leaving all the rendered fat in the skillet. Once cool enough to handle, crumble the bacon into small pieces.
   • In a large bowl, mash the cooked, drained potatoes until smooth with no lumps. A potato ricer or masher works best.
   • To the mashed potatoes, add the squeezed raw potatoes, all-purpose flour, buttermilk, beaten egg, baking soda, salt, and pepper. Stir with a wooden spoon until just combined. The batter will be thick and somewhat lumpy.
   • Gently fold in the crumbled bacon and three-quarters of the sliced scallions, reserving the rest for garnish.
3. 3

   Fry the Boxty

   • Reheat the skillet with the reserved bacon fat over medium to medium-high heat until it shimmers. You should have about 3-4 tablespoons of fat; if not, add a little butter or neutral oil.
   • Using a 1/4-cup measure, drop scoops of the batter into the hot skillet, leaving space between them. Use the back of the measuring cup to gently flatten each scoop into a 3-4 inch pancake.
   • Fry for 4-6 minutes per side, until a deep golden-brown crust forms and the edges are crispy. Adjust the heat as needed to prevent burning.
   • Transfer the cooked boxty to a wire rack set over a baking sheet. Do not stack them, as this will make them steam and lose their crispness.
4. 4

   Serve

   • Repeat the frying process with the remaining batter, adding more fat to the skillet between batches if it looks dry.
   • Serve the boxty immediately while hot and crispy. Garnish with a dollop of sour cream and a sprinkle of the reserved sliced scallions.