I’m pretty pumped about St. Paddy’s Day if you haven’t figured out yet. I leave for New Orleans tomorrow!! I am so excited to explore the city and celebrate St. Paddy’s Day there. Anything I absolutely have to do while I’m there? I’ve never been and can’t wait. I made this breakfast as a little pre-St. Paddy’s Day celebration. If you are actually Irish, look away! I took some creative liberties with the boxty. Since rashers aka Irish bacon are a staple in their breakfast, I figured why not put a little bacon in the potato pancakes! Sorry no black and white pudding here. I just couldn’t. If you don’t know what it is, it isn’t some cookies and cream swirl deliciousness. Just google it.
Have you heard of the website The Eighty-Twenty? It is a fairly new paleo online magazine geared toward women. Their mission is all about balance! I love the idea of throwing perfectionism away. Trying to be paleo perfect 100% of the time is exhausting. I had the opportunity to contribute a recipe and couldn’t be more thrilled. I love the idea of bringing woman together in support of a well-balance life. Check out my Roasted Red Pepper Pasta here!
- 1 lb turnips, peeled (about 3 small)
- 1/4 cup coconut milk, divided
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 egg
- 2 tbls arrowroot flour
- 4 thick bacon slices or rashers
- 2 banger sausages, I got mine from Whole Foods
- 2 eggs
- Cut 1 1/2 turnips into small chunks. In a small saucepan, bring two cups of water up to a boil with the turnips.
- Cook for 10 minutes or until turnips are fork tender.
- 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 bottom 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 7-10 minutes until patty is brown. Flip and cook for another 5-7 minutes.
- Add more bacon fat as needed and continue the process of frying the pancakes. Makes 10 small pancakes.
- Cook bangers for 7-10 minutes per side, covered. In banger fat, fry up eggs to your liking.
- Fill your plate with boxty, bangers, bacon and eggs! Serves 2-3. Or 1 really, really hunger person.