Ingredients
- For the ketchup:
- 1 x 400g tin chopped tomatoes
- 1tbs tomato purée
- 1 red chilli, diced
- 1 clove garlic, grated
- 1 cinnamon stick
- 60g brown sugar
- 60ml red wine vinegar
- 1tsp smoked paprika
- 1/2tsp chilli powder
- For the boxty pancakes:
- 200g grated raw rooster potatoes
- 200g mashed potato, cold
- 200g plain flour
- ½tsp bicarbonate of soda
- 200ml buttermilk
- Sea salt and black pepper
- 1tbs vegetable oil
- 30g butter
- 1tbs vegetable oil
- 4 pieces thick-cut bacon
- 2tbs clear malt vinegar
- 4 medium eggs
- Place the ingredients for the ketchup in a medium pot and stir to combine. Season with salt and pepper and place on a medium heat, stirring regularly to make sure the sugar doesn’t catch at the base of the pot. When the mix begins to boil, lower the heat and allow to simmer gently for 25 minutes, stirring occasionally, then remove from the heat and allow to cool.
- When the ketchup has cooled, remove the cinnamon stick from the pot and discard. Spoon the ketchup into a blender and blend until smooth, then transfer to a sterilised jar.
- To make the pancakes, place the grated potato in a large mixing bowl and add the mash, plain flour and bicarb of soda. Mix the dry ingredients with a wooden spoon, then stir in the buttermilk to make a thick batter. Season the batter with salt and pepper.
- Preheat the oven to 170 degrees. Heat a nonstick frying pan on a medium heat and add the oil and half the butter. When the butter has melted and is beginning to foam, spoon in two tablespoons of the batter, one on top of the other, and lightly press it down with the back of the spoon to flatten. Repeat the process with a second pancake, leaving a gap between them to make them easier to turn. Cook the pancakes for four minutes until golden brown on one side, then turn them over and cook for four minutes on the other side. Then lift the pancakes on to a small baking tray and place in the oven to finish cooking for eight minutes.
- When the pancakes go into the oven, heat a nonstick frying pan and add the oil. Add the bacon and fry for three minutes on a medium heat on each side until nicely browned and caramelised, then remove from the pan (keep the bacon hot in the oven while you poach the eggs).
- To poach the eggs, heat a large pot of water until it starts to boil. Add the clear malt vinegar and reduce the heat slightly to keep the water simmering. Carefully crack the eggs into the water and cook for two minutes for soft poached eggs, then remove the eggs from the water with a slotted spoon and place on some kitchen paper to strain off excess water. Remove the pancakes from the oven and place on to serving plates. Add the bacon and a spoon of the spicy ketchup, then top with the poached eggs.
