Irish Boxty

1. 1
   prep · ~5 min

   Prepare the raw grated potato.

   1.Peel and grate 250g raw potato using the coarse side of a box grater.

   2.Place grated potato in a clean kitchen towel and squeeze tightly over the sink to extract as much liquid as possible.

   3.Transfer the squeezed potato to a large mixing bowl.

   TIPSqueezing out the starch water keeps the boxty from becoming gluey. Squeeze twice if needed.
2. 2
   prep · ~2 min

   Combine the mashed potato.

   1.Add the 250g cooled, boiled and mashed potato to the bowl with the grated raw potato.

   2.Break the mashed potato apart with your fingers as you add it so it mixes easily.
3. 3
   mix · ~3 min

   Form the boxty batter.

   1.Add the flour, baking powder, salt, and black pepper to the potato mixture.

   2.Pour in half the milk and stir gently with a wooden spoon.

   3.Add remaining milk a little at a time until a thick, scoopable batter forms — it should resemble thick porridge, not runny pancake batter.

   TIPFold gently and stop as soon as everything comes together. Over-mixing makes tough boxty.
4. 4
   fry · ~15 min

   Fry the boxty.

   1.Melt 1 tablespoon of butter in a large non-stick skillet over medium heat until foaming.

   2.Drop heaped spoonfuls of batter into the pan, flattening slightly to form rounds about 1 cm thick.

   3.Cook 3 to 4 minutes per side until deep golden brown and crisp at the edges.

   4.Transfer to a warm plate and repeat with remaining batter, adding more butter as needed.

   TIPKeep the heat at medium — too hot and the outside burns before the grated raw potato cooks through.
5. 5
   serve

   Serve hot with butter.

   Serve the boxty immediately with pats of butter melting on top, or alongside a full Irish breakfast.

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