Food + Drink Mum

St. Patrick’s Day Breakfast Recipe

St. Patrick’s Day Breakfast Recipe



Many of us tend to skip breakfast, but here at, we believe that eating a good breakfast each day is the key to keeping healthy. For those of you who will be celebrating St. Patrick’s Day, it will be even more important to have a substantial, filling breakfast first! So, we’ve scoured the internet and found a recipe for Potato and Spring Onion Breakfast Pancakes on the BBC Good Food website which will hopefully do the trick. Quick, easy and tasty – these will certainly prepare you well for the day ahead.



Ingredients: (makes 6 pancakes)

• 140g floury potatoes (weighed after peeling), cut into large chunks
• 50g self-raising flour
• ½ tsp bicarbonate of soda
• 3 large eggs
• 5 tbsp milk
• 3 spring onions, finely chopped
• 2 tsp sunflower oil, plus extra if needed
• A knob of butter
• 6 rashers of streaky bacon (smoked or unsmoked)


1. Put the potatoes in a large pan of salted water and boil until tender. Drain well, tip back into the pan, shake for 1 minute over a gentle heat to dry them off, then mash and leave to cool.

2. Put the cooled mash in a bowl with the flour and bicarb. Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth. Stir in the spring onions, reserving some to serve.

3. In a non-stick frying pan, heat half the oil and butter until sizzling, then spoon in half the pancake batter to make 3 pancakes. Cook for 1 minute or so on each side until browned and set underneath, then flip and cook the other side. Keep warm in the oven while you make 3 more pancakes.

4. Wipe out the pan, add the bacon and sizzle until almost crisp. Push to one side and crack in the 2 remaining eggs with a splash more oil if needed. Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining spring onions.

5. Enjoy!

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