Boxty with liver and bacon

    45 min

    This Irish speciality consists of traditional potato pancakes served with bacon, lamb's liver and cabbage.


    Dorset, England, UK
    7 people made this

    Serves: 4 

    • 450g (1 lb) potatoes, peeled
    • 110g (4 oz) self raising flour
    • 85ml (3 fl oz) milk
    • salt and freshly ground black pepper to taste
    • 25g (1 oz) butter
    • 2 tablespoons vegetable oil
    • 25g (1 oz) plain flour
    • 1 teaspoon dried mixed herbs
    • 225g (8 oz) lamb's liver, cut into thin strips
    • 8 rashers bacon
    • 170g (6 oz) shredded cabbage

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Coarsely grate the potatoes and remove any excess liquid.
    2. In a large bowl, sift the self raising flour and stir in the milk. Add the potatoes and season well.
    3. Melt a quarter of the butter with a little bit of oil in a medium heavy based frying pan. Add a quarter of the potato mixture and spread out. Cook 3 to 4 minutes, turn over and cook until golden brown.
    4. Repeat with the remaining butter and potato mixture to make 4 pancakes. Keep warm.
    5. Mix the plain flour, herbs, salt and pepper and roll liver strips in it. Fry in the remaining oil for 2 to 3 minutes and avoid overcooking.
    6. Fry the bacon until crisp and cook cabbage in lightly salted boiling water for about 3 minutes.
    7. Serve warm pancakes topped with liver, bacon and cabbage. Season with extra black pepper.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Made this for my husband. He loves it!  -  09 Jul 2017  (Review from Allrecipes US | Canada)