Peel and grate the potatoes, then add salt and pepper and mix thoroughly. Sprinkle with the flour and add the egg yolk. Add the mashed potatoes and mix again to a thick batter. Once mixed divide the mixture into four.
Place a pan over a medium heat, add the olive oil and bacon and sauté for 2-3 minutes until golden.
Add the spring onions and fry until softened.
Heat the oil in a large frying pan. Add butter and once melted, add the potato cakes. Cook for 2-3 minutes on each side until golden brown.
To serve: serve Boxty Potato on a plate. Place the salad leaves in a bowl, dress with the balsamic vinegar, add bacon and season generously. Arrange the salad on each potato cake and garnish with chives.