Paleo Irish Boxty + Full Irish Breakfast
This paleo version of Irish boxty uses turnips instead of potatoes and is just as simple and delicious as the classic potatoey version! With bangers, bacon, and eggs on the side, this is a satisfying Irish breakfast that can serve at least 2 and up to 4 people.
- 1 pound turnips, peeled (about 3 small)
- 1/4 cup coconut milk, divided
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 egg
- 2 tablespoon arrowroot flour
- 4 thick bacon slices or rashers
- 2 banger sausages
- 2 eggs
Adapted from plaidandpaleo.com
Cut 1 1/2 turnips into small chunks. In a small saucepan, bring two cups of water up to a boil with the turnips.
While turnips are boiling, shred other 1 1/2 turnips with a cheese grater. With a dish rag, squeeze out any excess liquid of the shredded turnips.
Once boiled turnips are finished cooking, drain and add 2 tablespoons coconut milk. Blend until smooth with an immersion blender. Mix in shredded turnips, remaining coconut milk, egg, arrowroot, salt and pepper.
In a flat-bottomed skillet, crisp 4 slices of bacon over medium heat. Once bacon is done, dice two slices and add to boxty batter. Reserve a little of the bacon fat from the skillet.
With the remaining bacon fat, scoop 1/4 cup boxty batter onto hot skillet. You don’t want the pancakes to be too big or they won’t flip. Cook for 7 to 10 minutes until patty is brown. Flip and cook for another 5 to 7 minutes. This should make about 10 small pancakes.
Add more bacon fat as needed and continue the process of frying the pancakes.
Cook bangers for 7 to 10 minutes per side, covered. In banger fat, fry up eggs to your liking. Fill your plate with boxty, bangers, bacon and eggs. Enjoy!