Boxty

Method

Boil 250g of the potatoes until tender, then mash and cool completely. Grate the remaining 250g raw potato and squeeze out excess moisture in a clean cloth. Combine mashed potato with grated raw potato, then fold in flour, baking powder and salt. Gradually add milk to form a thick, loose batter. Heat butter in a large frying pan over medium heat and drop spoonfuls of batter to form rough pancakes about 10cm across. Fry for 3-4 minutes each side until golden and cooked through. Serve warm with butter, jam or savoury toppings such as smoked salmon and soured cream.