Boxty with Liver and Bacon
This traditional Irish dish consists of boxty potato pancakes that are topped with crispy bacon, lamb liver that has been pan-fried, and wilted cabbage.
Milk is added after self-rising flour is sifted into a bowl.
Potatoes should be grated, then any extra moisture squeezed out and combined.
Add salt and pepper to taste.
Over medium heat, melt 1 1/2 teaspoons of butter and 1 teaspoon of oil in a big skillet.
A quarter of the potato mixture should be spread out in the skillet and cooked until golden.
3–4 minutes for each side.
With the remaining butter oil and potato mixture, repeat three times.
Potato pancakes should be stacked and kept warm.
In a bowl, combine all-purpose flour, chopped herbs, salt, and pepper.
After evenly coating them, roll the liver strips in the flour mixture.
In the skillet, heat the final 2 teaspoons of oil.
Cook and stir liver strips in hot oil for 2 to 3 minutes, or until golden brown.