Best 9 Boxty With Liver And Bacon Recipes

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In the realm of Irish culinary delights, few dishes can rival the iconic pairing of boxty, liver, and bacon. A traditional Irish potato pancake, boxty provides a hearty base for the savory flavors of tender liver and crispy bacon. Whether you are a seasoned home cook or a novice in the kitchen, discovering the secrets to creating this classic dish will unlock a new level of culinary enjoyment.

Here are our top 9 tried and tested recipes!

BACON AND CHEESE STUFFED BOXTY RECIPE BY TASTY



Bacon And Cheese Stuffed Boxty Recipe by Tasty image

Here's what you need: potato, mashed potato, flour, butter, salt, pepper, grated cheddar cheese, bacon, sour cream, scallion, butter

Provided by Tasty

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 11

2 cups potato, grated
1 ⅕ cups mashed potato, cooked
2 cups flour
2 tablespoons butter, melted
salt, to taste
pepper, to taste
grated cheddar cheese, to taste
bacon, chopped, to taste
sour cream, to taste
scallion, chopped, to taste
butter, for frying

Steps:

  • Peel and grate the raw potato, then wrap in a clean towel and squeeze out as much of the liquid as you can.
  • Put the grated potato into a large bowl and stir in the cooked mashed potato and the flour.
  • Stir in the melted butter and season if necessary.
  • Add a bit of milk and stir, then add a bit more milk - keeping doing this until all of the milk is combined into the mixture and you have a somewhat sticky dough, if it's too wet add a bit more flour.
  • Dust your hands and work surface in flour and grab a palm sized amount of the mixture, flattening it out to about 1-cm (¼ in) thick.
  • Spoon some grated cheese and some bacon bits into the center and drop another flattened out dough mixture piece on top.
  • Cut into a nice round shape using a cookie cutter making sure it's fully sealed. NOTE: Try not to make these too thick or they might not cook all the way through, if they are thick, lower the temperature to a low-medium heat instead.
  • Fry in butter over a medium heat for about 4-6 minutes on each side until golden brown.
  • Serve topped with a tablespoon of soured cream and a few bits of scallions.
  • Enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 75 grams, Fat 4 grams, Fiber 3 grams, Protein 9 grams, Sugar 2 grams

LIVER AND BACON



Liver and Bacon image

This is the best way to make juicy and tender liver. Even the kids will enjoy this!!!

Provided by LADYBARBER01

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 6

Number Of Ingredients 3

1 pound bacon
1 pound calves' liver, sliced
1 (5.5 ounce) package pork flavored seasoning coating mix (e.g. - SHAKE-N-BAKE)

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
  • Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
  • Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 20.8 g, Cholesterol 207.5 mg, Fat 15.2 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 1177.9 mg, Sugar 2.6 g

BOXTY WITH BACON, EGGS & TOMATOES



Boxty with bacon, eggs & tomatoes image

Sizzling bacon and melt-in-the-mouth tomatoes top off this quick and easy fry-up

Provided by John Torode

Categories     Breakfast, Brunch, Snack, Supper

Time 50m

Number Of Ingredients 11

4 large baking potatoes
1 bunch spring onions , finely sliced
100g plain flour
1 egg white
150ml buttermilk
1 tsp bicarbonate of soda
3 tbsp butter (or more if you need)
2 tbsp vegetable oil (or more if you need)
6 small bunches cherry tomatoes
12 rashers back bacon
6 eggs , cooked how you like them

Steps:

  • Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
  • Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.
  • Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep 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. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
  • Heat 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. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.

Nutrition Facts : Calories 510 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.55 milligram of sodium

BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)



Beef or Pork Liver, With Bacon and Onions (For 2) image

A delicious way to eat beef or pork liver, along with bacon and onions. Cook more bacon, liver, and onions if serving to more people. If you do, just be sure to simmer everything (covered) for exactly 15 minutes. Prep time also includes cooking the bacon, the onions, and the liver, before simmering it in the skillet for 15 minutes.

Provided by Cindi M Bauer

Categories     Pork

Time 1h

Yield 2 serving(s)

Number Of Ingredients 6

6 slices bacon (use thin sliced bacon)
3 large onions, sliced thin
salt & pepper, to season the onions and liver
1/2 lb beef or 1/2 lb pork liver, sliced thin
1/2 cup flour
crisco butter flavor shortening

Steps:

  • In a 12-inch skillet, cook the bacon slices. This should take about 20 minutes.
  • Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
  • To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
  • Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
  • In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
  • Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
  • Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
  • Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.

Nutrition Facts : Calories 1078.7, Fat 91.8, SaturatedFat 37.2, Cholesterol 128.7, Sodium 239.1, Carbohydrate 45, Fiber 4.7, Sugar 9.6, Protein 17.8

LIVER & BACON WITH ONION GRAVY



Liver & bacon with onion gravy image

A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8

4 rashers smoked streaky bacon
2 tbsp plain flour, seasoned
pinch dried sage (optional)
6 slices lamb's livers (about 400g/14oz)
1 tbsp olive oil
1 onion, thinly sliced
300ml beef stock
2 tbsp ketchup

Steps:

  • Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
  • Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium

BOXTY WITH LIVER AND BACON



Boxty with Liver and Bacon image

This Irish specialty consists of traditional potato pancakes served with bacon, lamb's liver, and cabbage.

Provided by jean.isacke

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 51m

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 35.1 g, Cholesterol 134.7 mg, Fat 16.9 g, Fiber 3.1 g, Protein 15 g, SaturatedFat 6.1 g, Sodium 641.3 mg, Sugar 2.1 g

CREAMY CHICKEN BOXTY



Creamy Chicken Boxty image

A creamy chicken filling flavored with bacon and leeks, then wrapped in tender potato pancakes, this hearty recipe is light but also filling and fabulous. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 medium potato, peeled and grated
1-1/2 cups fat-free milk
1 cup all-purpose flour
3/4 cup mashed potato (made with fat-free milk)
1/4 teaspoon salt
1/4 teaspoon pepper
FILLING:
2 bacon strips, chopped
2 cups sliced fresh mushrooms
1 medium leek (white portion only), chopped
1/4 cup half-and-half cream
2 tablespoons all-purpose flour
3/4 cup fat-free milk
2 cups cubed cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry. In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper. Let stand for 20 minutes. , Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Add mushrooms and leek; cook until tender. Gradually add cream. Whisk together flour and milk; add to pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper; heat through. Remove from the heat and keep warm., Coat another large nonstick skillet with cooking spray; heat over medium heat. Pour 3/4 cup batter into center of skillet; lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 2-3 minutes longer. Remove and keep warm. Repeat with remaining batter, coating skillet with cooking spray as needed., Spoon filling onto pancakes.

Nutrition Facts : Calories 434 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 515mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.

BOXTY WITH LIVER AND BACON



Boxty with Liver and Bacon image

This Irish specialty consists of traditional potato pancakes served with bacon, lamb's liver, and cabbage.

Provided by jean isacke

Categories     Irish Recipes

Time 51m

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 35.1 g, Cholesterol 134.7 mg, Fat 16.9 g, Fiber 3.1 g, Protein 15 g, SaturatedFat 6.1 g, Sodium 641.3 mg, Sugar 2.1 g

BOXTY



Boxty image

Categories     Bread     Dairy     Potato     Breakfast     Brunch     Side     Fry     Vegetarian     Pan-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 18

Number Of Ingredients 7

1 9-ounce russet potato, peeled, cut into 1-inch pieces
1 1/4 cups grated peeled russet potato (about one 9-ounce potato), squeezed dry in kitchen towel
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about) buttermilk
Vegetable oil

Steps:

  • Preheat oven to 300°F. Cook cut potato in saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash. Transfer 1 cup mashed potato to large bowl; reserve any remaining mashed potato for another use. Mix grated potato, flour, baking soda, and salt into 1 cup mashed potatoes. Gradually mix in enough buttermilk to form texture of firm mashed potatoes.
  • Heat heavy large skillet over medium-high heat until hot. Brush with oil. Drop 1 heaping tablespoonful potato mixture into skillet. Using back of spoon, flatten mixture into 2-inch round. Repeat, forming 4 more rounds. Cook over medium-low heat until boxty is golden brown on bottom and slightly puffed, about 3 minutes. Turn and cook until second side is brown, about 3 minutes. Transfer to baking sheet; keep warm in oven. Repeat with remaining potato mixture in batches, brushing skillet with more oil as necessary.

Tips:

  • For the creamiest mashed potatoes, use Yukon Gold or Russet potatoes. These potatoes have a high starch content, which helps to create a smooth and creamy texture.
  • To make sure your mashed potatoes are lump-free, use a potato ricer or a food mill to mash them.
  • If you don't have a potato ricer or a food mill, you can mash the potatoes by hand with a fork or a potato masher. Just be sure to mash them until they are smooth and creamy.
  • To add extra flavor to your mashed potatoes, try adding some butter, milk, cream, or sour cream. You can also add herbs, spices, or cheese to taste.
  • Mashed potatoes can be served immediately or they can be stored in the refrigerator for up to 3 days. To reheat mashed potatoes, simply heat them up in the microwave or on the stovetop over low heat.

Conclusion:

Mashed potatoes are a delicious and versatile side dish that can be served with a variety of meals. They are also a great way to use up leftover potatoes. With so many different ways to make mashed potatoes, you're sure to find a recipe that you love.

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