We Irish are very inventive with our potatoes. One of the most traditional ways to eat them, especially in the border counties, is boxty. Boxty is a potato pancake which is basically fried grated potato. This is a very forgiving recipe. The soapier the potato, the better!
It’s our version of a rosti and it’s great friends with spring onions and sour cream for a brilliant brunch. Try them topped with smoked salmon or bacon, too.
250 g raw potato
250 g mashed potato
250 g plain flour
1 tsp baking powder
1 tsp salt
A large knob of butter (melted)
125 ml milk
Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes.
Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan.
If you like you can add more milk and an egg to make a batter which can be fried in bacon fat like drop scones.