Boxty potato with Smoked Salmon, Crème Fraiche and Fried Egg
Indulge in a classic Irish boxty potato pancake topped with smoked salmon, rich crème fraîche, and a perfectly fried egg. A delicious and hearty brunch favourite!
Gareth Mullins
Gareth Mullins
Recipe - SuperValu Online
Boxty potato with Smoked Salmon, Crème Fraiche and Fried Egg
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
250g mashed potato (freshly made or leftovers) & 250g peeled and grated raw potato
1 bunch spring onion, finely chopped (optional)
220g plain flour
1 teaspoon baking soda
1 teaspoon salt
250ml buttermilk
Butter or oil for frying
8 slices good quality smoked salmon or trout
1 lemon cut into wedges
8 eggs for frying
100mls crème fraiche
Serve with a Bellini or ice cold orange juice
Serve with a Bellini or ice cold orange juice
Directions
Ingredients
Ingredients for Boxty
- 250g mashed potato (freshly made or leftovers)
- 250g peeled and grated raw potato
- 1 bunch spring onion, finely chopped (optional)
- 220g plain flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 250ml buttermilk
- Butter or oil for frying
Ingredients for Garnish
- 8 slices good quality smoked salmon or trout
- 1 lemon cut into wedges
- 8 eggs for frying
- 100mls crème fraiche
Method
- Grate the potatoes on a coarse grater.
- Wring the grated potato out in a clean tea towel to dry it out a little. Discard the starchy water.
- Add all ingredients except the buttermilk to a mixing bowl and stir well to combine.
- Stir in the buttermilk to make a thick dough.
- Heat a little oil and butter in a frying pan over a medium/low heat, then add tablespoonsful of the boxty dough and fry until golden and cooked through, about 5 minutes per side. Flip and cook the other side.
- If making batches, keep them warm in a low oven.
- Fry the eggs in a little olive oil sunny side, season with salt and pepper.
- Serve with a delicious Bellini or our Signature Taste Orange Juice
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Recipe
Ingredients
Ingredients for Boxty
- 250g mashed potato (freshly made or leftovers)
- 250g peeled and grated raw potato
- 1 bunch spring onion, finely chopped (optional)
- 220g plain flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 250ml buttermilk
- Butter or oil for frying
Ingredients for Garnish
- 8 slices good quality smoked salmon or trout
- 1 lemon cut into wedges
- 8 eggs for frying
- 100mls crème fraiche
Method
- Grate the potatoes on a coarse grater.
- Wring the grated potato out in a clean tea towel to dry it out a little. Discard the starchy water.
- Add all ingredients except the buttermilk to a mixing bowl and stir well to combine.
- Stir in the buttermilk to make a thick dough.
- Heat a little oil and butter in a frying pan over a medium/low heat, then add tablespoonsful of the boxty dough and fry until golden and cooked through, about 5 minutes per side. Flip and cook the other side.
- If making batches, keep them warm in a low oven.
- Fry the eggs in a little olive oil sunny side, season with salt and pepper.
- Serve with a delicious Bellini or our Signature Taste Orange Juice
