Boxty with Liver and Bacon
Description
This Irish specialty consists of boxty, traditional potato pancakes, topped with crispy bacon, pan-fried lamb's liver, and wilted 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
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2 tablespoons butter, divided
•
2 tablespoons vegetable oil, divided
•
3 tablespoons all-purpose flour
•
1 teaspoon dried mixed herbs
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8 ounces lamb's liver, cut into thin strips
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8 slices bacon
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6 ounces shredded cabbage
Directions
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.
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.
3
Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.
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.
5
Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
6
Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain.
7
Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.