Boxty with Liver and Bacon

Sift self-rising flour into a bowl; stir in milk. Squeeze excess moisture from the grated potatoes and mix in. Season with salt and pepper.

Melt 1 1/2 teaspoon butter with 1 teaspoon oil in a large skillet over medium heat. Spread a quarter of the potato mixture in the skillet; cook until golden brown 3 to 4 minutes per side. Repeat 3 times with remaining butter oil and potato mixture. Stack potato pancakes on a plate and keep warm.

Mix all-purpose flour mixed herbs salt and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.

Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown 2 to 3 minutes.

Cook bacon slices in the same skillet turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels.

Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted about 3 minutes. Drain.

Serve warm potatoes pancakes topped with liver bacon and cabbage. Season with black pepper.