Brunch, done properly, has no fixed end time. Here are two of the chapter's most requested dishes.
Potato & Spring Onion Boxty with Smoked Salmon
Boxty becomes a brilliant brunch base: crisp-edged potato cakes topped with smoked salmon, crème fraîche and dill.
Serves 6 · Prep 25 mins · Cook 25 mins
You need
- 500g floury potatoes · 150g plain flour · 1 tsp baking powder
- 2 spring onions, sliced · 250ml buttermilk, approx. · 30g butter, for cooking
- 200g smoked salmon · 150g crème fraîche · 1 lemon · dill
Method
- Grate half the potatoes and squeeze very dry. Boil and mash the rest.
- Mix both potatoes with flour, baking powder and spring onions. Add buttermilk to make a thick spoonable batter.
- Cook small pancakes in butter for 3–4 minutes each side until golden.
- Serve warm with smoked salmon, crème fraîche, lemon and dill.
What to pour: Crémant, Cava or Champagne.
The Big Irish Breakfast Potato Hash
All the best parts of a cooked breakfast in one generous pan, designed to be brought straight to the table.
Serves 6 · Prep 20 mins · Cook 30 mins
You need
- 800g cooked potatoes, cut into chunks · 6 pork sausages · 150g black pudding
- 1 onion, sliced · 250g cherry tomatoes · 6 eggs · parsley
Method
- Cook the sausages until browned, then slice.
- Crisp the potatoes in oil, add onion, black pudding and sausages, cook 6–8 minutes.
- Add the tomatoes. Make six spaces in the hash and crack in the eggs.
- Cover and cook gently until the whites are set. Scatter with parsley and serve in the pan.
What to pour: Tea, coffee, Bloody Mary or sparkling wine.
