We don’t eat enough boxty in Ireland. These potato pancakes are so easy to make and so tasty. Boxty is a thrifty and clever way to use up left over mash, stretched further by adding grated raw potato! The secret to really tasty boxty is adding a small knob of butter to finish frying them on the pan.
Eat them as they are or serve with eggs, mushrooms and beans for a delicious weekend brunch.
Lou
Ingredients: makes 16 approx
- 300g mash potato (cold)
- 300g raw potato
- 200g plain flour
- 1 teaspoon bicarbonate of soda
- 300ml buttermilk
- 4 spring onions
- salt and pepper to taste
- oil to cook with
- a few knobs of butter to finish with
Method:
- Peel and grate the raw potato. Place in a clean tea towel, wrap it and squeeze out the starch.
- Finely slice the spring onions and keep some of the green tops for garnish.
- Add the mash potato to a mixing bowl along with the grated potato, sliced spring onion, bicarbonate of soda, buttermilk, flour and a good pinch of salt and pepper. Give the batter a good mix.
- Heat a frying pan on a medium heat.
- Lightly coat the pan with oil.
- Spoon on 3 – 4 generous mounds of the potato batter.
- Cook gently and just like pancakes, wait for little bubbles to form.
- Carefully flip and cook for a further few minutes.
- Cook all of the boxty and then return to the pan and drop in a couple knobs of butter, let the butter melt and coat the potato pancakes. Serve straight away.
