- 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
- 8 slices bacon
- 6 ounces shredded cabbage
- 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.
- 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.
- Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.
- Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.
- Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain.
- Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.
04/17/2018
recipepes.com
Boxty with Liver and Bacon, recipe
PT15M
PT1H
5
455 calories
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