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Boxty with Liver and Bacon
Boxty with Liver and Bacon
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Prep Time:
25 minutes
Cook Time:
26 minutes
Total Time:
51 minutes
Irish boxty topped with bacon, pan-fried lamb's liver, and cabbage.
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
  • 6 ounces shredded cabbage
Instructions:
  • Sift self-rising flour into a bowl and stir in milk. Squeeze excess moisture from grated potatoes, then mix in and season with salt and pepper.
  • In a large skillet over medium heat, combine 1 1/2 teaspoon of butter and 1 teaspoon of oil and let it melt. Spread a quarter of the potato mixture in the skillet and cook until golden brown on each side, about 3 to 4 minutes. Repeat this process three more times with the remaining butter, oil, and potato mixture. Stack the potato pancakes on a plate to keep warm.
  • In a bowl, combine all-purpose flour, mixed herbs, salt, and pepper. Coat liver strips evenly with the flour mixture by rolling them in it.
  • In the skillet, heat the remaining 2 teaspoons of oil until shimmering. Cook and stir the liver strips until they turn a beautiful golden brown, which should take about 2 to 3 minutes.
  • Fry bacon in the skillet, turning occasionally, until crispy and golden brown, for about 10 minutes. Remove the bacon and place on paper towels to drain.
  • Bring a generously salted large pot of water to a boil, then add cabbage and cook until wilted, approximately 3 minutes. Drain the cabbage.
  • Top warm potato pancakes with a savory mixture of liver, bacon, and cabbage. Finish with a sprinkle of freshly ground black pepper before serving.

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