Boxty

Form the Batter

• In a large mixing bowl, combine the dry, squeezed raw potatoes and the cooled mashed potatoes.
• Add the reserved potato starch, all-purpose flour, baking soda, 1 tsp salt, and black pepper. Mix with a fork until just combined.
• Pour in the buttermilk and stir until a thick, slightly lumpy batter forms, similar to a thick porridge. Do not overmix. If the batter is too stiff, add another tablespoon of buttermilk.

Fry the Boxty

• Heat 2 tablespoons of butter in a large, heavy-bottomed skillet (cast iron is ideal) over medium heat until it shimmers.
• Scoop about 1/4 cup of batter per pancake into the hot pan, being careful not to overcrowd it. Gently flatten each scoop into a circle about 1/2-inch thick.
• Fry for 4-6 minutes per side, until deep golden brown, crispy on the edges, and cooked through. Flip only once to ensure a good crust.
• Transfer the cooked boxty to a wire rack or a plate lined with paper towels. Add the remaining butter to the pan and repeat with the rest of the batter.

Serve Hot

• Serve the boxty immediately while they are hot and crispy.
• Garnish with chopped green onions and serve with a dollop of sour cream, butter, or applesauce.