This cozy Hairy Bikers Boxty with Spicy Eggs recipe is made with floury potatoes, mashed potatoes, buttermilk, chipotle paste, and fresh lime juice. The result is a savory and hearty Irish brunch that features creamy, tender potato pancakes topped with bright, spicy fried eggs. This is the ultimate “hair of the dog” breakfast, perfect for a weekend brunch or a satisfying main course for four people.
Hairy Bikers Boxty with Spicy Eggs Ingredients
For the Boxty (Potato Pancakes):
- 250g floury potatoes (see instructions for preparation)
- 1 small onion, very finely chopped
- 4 tbsp finely chopped coriander (optional)
- 250g mashed potatoes, chilled
- 250g plain flour
- 1 tsp bicarbonate of soda
- 250–300ml buttermilk
- Butter, for frying
- Salt
For the Spicy Eggs:
- Butter, for frying
- 4–8 eggs, depending on appetite
- 2 tsp chipotle paste or similar hot sauce
- 1 tbsp olive oil
- 1 tsp red wine or sherry vinegar
- Juice of 21 lime
- 4 tomatoes, diced
- 2 spring onions, finely sliced, to garnish
- A few coriander sprigs, finely chopped, to garnish
How To Make Hairy Bikers Boxty with Spicy Eggs
- Prepare the raw potatoes: Coarsely grate the floury potatoes onto a clean tea towel. Gather the corners of the tea towel to make a bundle and squeeze it tightly over a bowl to remove the excess water.
- Collect the starch: Leave the potato water in the bowl for a few minutes to let the starch settle at the bottom. Carefully drain off the water, leaving the thick, white starch behind—this is important for the boxty texture. Tip the grated potatoes into the bowl with the starch.
- Make the boxty batter base: Add the chopped onion, coriander (if you are using it), and the chilled mashed potatoes to the bowl. Mix all of these ingredients together very well.
- Combine dry ingredients: In a separate bowl, whisk the plain flour with the bicarbonate of soda and 21 teaspoon of salt. Add this flour mixture to the potato mixture and mix again.
- Finish the batter: Stir in 250ml of the buttermilk. Combine the ingredients into a batter, making sure you keep the mixing to an absolute minimum. If you mix too much, the batter will become tough and gluey. If the batter seems too stiff, add just enough of the remaining buttermilk to loosen it up a little bit. Let the batter stand for 30 minutes.
- Fry the boxty: Melt a generous amount of butter in a large frying pan over medium heat. Spread half of the boxty mixture into the pan to form one large pancake. Use a knife to mark a deep cross in the center of the mixture.
- Cook the pancakes: Fry the boxty for 3–4 minutes until the underside is nicely browned, then carefully flip it over. Add a little more butter to the pan and fry the second side until it is also well browned and cooked through. Remove the boxty and place it on kitchen paper to drain slightly. Repeat the process with the remaining batter.
- Make the spicy tomatoes: Mix the chipotle paste (or hot sauce) with the olive oil, vinegar, and lime juice. Add the diced tomatoes to this mixture and toss everything gently to combine.
- Fry the eggs: Heat a generous knob of butter in a large frying pan until it foams. Swirl the butter around and then crack the eggs into the pan. Season them with salt. Fry the eggs until they are cooked exactly how you like them.
- Serve: Place the warm boxty onto plates. Top with the fried eggs, then spoon the spiced tomato mixture over the eggs. Garnish everything with the sliced spring onions and the chopped fresh coriander.
Recipe Tips
- Don’t skip the starch step: The process of draining the raw potato water and saving the settled starch is crucial. This starch acts as a binder, giving the boxty its signature texture and preventing it from falling apart.
- Use chilled mashed potatoes: Make sure your mashed potatoes are completely chilled. Using warm or hot mashed potatoes will change the consistency of the batter and can make it too soft or gluey.
- Mix the batter minimally: The secret to light, tender boxty is to avoid overmixing. Once the wet and dry ingredients are just combined, stop mixing. Overworking the flour develops gluten, resulting in a tough, chewy pancake.
- Rest the batter: Allowing the boxty batter to stand for half an hour lets the flour absorb the buttermilk fully, which improves the texture and makes the pancakes easier to handle in the pan.
What To Serve Boxty
This hearty dish is a complete brunch on its own. For a true “hair of the dog” experience, pair it with a Bloody Maria, which is a Bloody Mary made with tequila instead of vodka. To balance the savory richness of the boxty and the spice of the eggs, consider serving a simple fresh fruit salad on the side. A classic Irish pairing would be with thick-cut bacon or savory sausage on the side. If you want a non-alcoholic drink, a mug of hot, strong black tea or a glass of fresh orange juice works perfectly.
How To Store Boxty Leftovers
- Refrigerate: Store any leftover boxty in an airtight container in the refrigerator for up to 3 days. It’s best to store the boxty and the spicy tomato topping separately. Reheat the boxty in a lightly buttered pan or in a low oven until warmed through.
- Freeze: You can freeze cooked boxty. Allow the pancakes to cool completely, then stack them with a piece of parchment paper between each one. Wrap the stack tightly in plastic wrap, then place it in a zip-top freezer bag. They will keep well for up to 2 months. Reheat from frozen on a baking sheet in a 350°F (175°C) oven until hot.
Hairy Bikers Boxty with Spicy Eggs Nutrition Facts
Serving Size: 1 serving (of 4)
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 186mg
- Sodium: 580mg
- Total Carbohydrate: 48g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 16g
Frequently Asked Questions
- What kind of potatoes should I use for boxty? The recipe suggests “floury potatoes,” which are high-starch varieties. Look for Russet or Idaho potatoes in the United States, or Maris Piper in the UK. These potatoes break down well, which is exactly what you want for the grated and mashed components.
- Can I make the boxty batter ahead of time? It is best to only let the batter rest for the suggested 30 minutes, as the leavening agent (bicarbonate of soda) is activated when you mix in the buttermilk. If you leave the batter for much longer than an hour, the pancakes may not rise well and will have a duller flavor.
- What is the best way to reheat boxty? For the crispiest texture, avoid the microwave. The best way is to reheat boxty is in a hot, lightly buttered frying pan for a few minutes per side until crisp and hot, or spread them on a baking sheet and reheat them in a 350°F (175°C) oven for about 10-15 minutes.
Try More Recipes:
- Bloody Maria Recipe
- Hairy Bikers Argentinian Scrambled Eggs
- Hairy Bikers Savoury Bread Pudding Recipe
Hairy Bikers Boxty With Spicy Eggs Recipe
Description
Hairy Bikers Boxty with Spicy Eggs is the ultimate savory brunch. It combines tender, traditional Irish potato pancakes (boxty) made from both raw and mashed potatoes with spicy fried eggs topped with a tangy, bright chipotle-lime tomato mixture. It’s a hearty and flavorful dish, perfect for a weekend gathering.
Ingredients
For the Boxty (Potato Pancakes):
For the Spicy Eggs:
Instructions
- Prepare the raw potatoes: Grate potatoes and squeeze out excess water. Let water settle to collect potato starch, then add the grated potato back to the starch.
- Make the batter: Mix in onion, coriander, and mashed potatoes. Separately mix flour, bicarbonate of soda, and salt. Add to the potato mix, then stir in buttermilk, mixing minimally. Let stand for 30 minutes.
- Fry the boxty: Melt butter, spread half the batter into the pan, mark a cross, and fry until well-browned (about 3-4 minutes per side). Repeat with remaining batter.
- Make the sauce & eggs: Mix chipotle paste, oil, vinegar, and lime juice; toss with tomatoes. Fry eggs to desired doneness.
- Serve: Serve the warm boxty topped with the eggs, spoon over the spicy tomatoes, and garnish with spring onions and coriander.
