Boxty Breakfast

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then put to one side.
2. 2Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. While that cooks, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel.
3. 3Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
4. 4WhiskWhisk the egg white in a large mixing bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.
5. 5Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil.
6. 6Drop 3-4 spoonfuls of the potato mixture into the pan, then gently leave to cook for 3-5 mins on each side until golden and crusty.
7. 7Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix.
8. 8Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
9. 9Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened.
10. 10ServeGrill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.