Boxty

Method

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1. Grate the raw potatoes coarsely into a bowl of cold water, then tip into a clean tea towel and wring out hard over a bowl. Keep the liquid.

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2. Let the liquid stand 5 minutes. A layer of white starch will settle at the bottom. Pour the water off and keep the starch.

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3. Mix the squeezed grated potato, the mash and the reserved starch in a large bowl.

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4. Add the flour, baking powder, salt and pepper and mix through.

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5. Beat the buttermilk with the egg and stir in with the chives, to a thick, spoonable batter.

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6. Heat half the butter and oil in a heavy frying pan over medium heat.

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7. Drop heaped tablespoons in and flatten to about 1 cm thick. Cook 4 minutes a side until deep golden and crisp at the edges.

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8. Keep warm in a low oven and cook the rest, adding the remaining butter and oil.

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9. Serve hot with butter, bacon and a fried egg.

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Chef’s Tips

• Wring the grated potato genuinely dry, then put the settled starch back.
• Medium heat, four minutes a side. Too hot and the raw potato inside stays raw.
• Cook the batter within 20 minutes; it discolours if it sits.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Streaky bacon and a fried egg
• Smoked salmon and soured cream
• A pot of tea

Storage & Reheating

Refrigerate cooked boxty 2 days and recrisp in a dry pan. Freezes 2 months between sheets of paper.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.