Boxty with Liver and Bacon

01Method

1. 1

   Sift the self-rising flour into a mixing bowl and stir in the milk. Wring out as much liquid as possible from the grated potatoes, then fold them into the batter. Season to taste with salt and pepper.

2. 2

   In a large skillet over medium heat, warm a portion of the butter with a little oil. Spoon a quarter of the potato batter into the pan and press it flat; cook until each side is golden brown, about 3 to 4 minutes per side. Repeat with the remaining butter, oil, and batter to make four pancakes total. Transfer to a plate and keep warm.

3. 3

   Combine the all-purpose flour, mixed herbs, salt, and pepper in a shallow bowl. Toss the liver strips in the seasoned flour until thoroughly coated.

4. 4

   Heat the remaining oil in the same skillet over medium-high heat. Stir-fry the coated liver strips until golden on all sides, about 2 to 3 minutes.

5. 5

   In the same pan, cook the bacon slices, turning occasionally, until evenly crisped and browned, approximately 10 minutes. Transfer to paper towels to drain.

6. 6

   Bring a large pot of lightly salted water to a boil. Drop in the cabbage and cook until just wilted, about 3 minutes, then drain well.

7. 7

   Plate the warm potato pancakes and top with the liver, bacon, and cabbage. Finish with a grind of black pepper.