Boxty (Irish Potato Pancakes)

Method

1. Peel the potatoes for mashing, cut them into 4 cm chunks and put them in a 18 cm pot with enough cold water to cover. Bring to the boil on high heat, then turn down to medium heat and cook for 15 min, until a chopstick slides in with no resistance.

   Add in this stepPotatoes for mashing (peeled weight) 240 g

   high heat→medium heat

2. Drain, return the potatoes to the pot and shake them over low heat for 1 min to drive off the last of the water. Mash until completely smooth with a fork or masher and let cool a little. Wet mash makes a sloppy batter and heavy pancakes.

   low heat

3. Peel the potatoes for grating and grate them on the fine side of a box grater. Wrap them in a clean cloth and squeeze hard over a bowl to wring out the liquid. Leave the liquid for 2 to 3 minutes and white starch will settle at the bottom; carefully pour off the water and keep the starch in the bowl, because it helps bind the batter. Grated potato browns quickly, so move straight on.

   Add in this stepPotatoes for grating raw (peeled weight) 240 g

4. Add the grated potato, mashed potato, flour, baking powder and salt to the bowl with the starch and mix well. Stir in the buttermilk a little at a time until you have a thick batter that drops slowly from a tilted spoon. If it is too loose, add flour 1 tablespoon at a time.

   Add in this stepPlain (all-purpose) flour 65 gBaking powder 1 tspSalt ½ tspButtermilk (or milk with a little lemon juice, left 5 minutes) 110 ml

5. Heat a 26 cm ×2 frying pan over medium heat (×2 means fry in 2 batches). Melt a little butter and, once the foam subsides, drop in large spoonfuls of batter and spread them into rounds about 8–9 cm wide and 1 cm thick. Fry for 4 min per side, until the underside is deep golden and the edges are crisp, then flip. Add a little more butter for each batch and turn the heat down slightly if they brown too fast. They are cooked through when the centre feels springy and no raw batter shows at the edge.

   Add in this stepButter, for frying 25 g

   medium heat

6. Drain briefly on kitchen paper and serve hot. Top with a knob of butter, or serve with bacon, a fried egg and sour cream for a full Irish-style breakfast.