Method

Place the grated raw potatoes into a muslin cloth and squeeze as much liquid out as possible, catching it in a bowl. Let the liquid stand for 20 minutes, the starch sediment should separate and sink to the bottom. Once it has settled, gently pour out the liquid and keep the starch sediment at the bottom of the bowl. This will be added to the mixture to help bind. Note: this is an optional step, if you are using potatoes that aren’t very starchy, you may not get much.

Add the grated potatoes, mashed potato and the flour to a large bowl. Add any starch sediment, as well as the salt, and mix to combine.

Add the milk in batches; create a batter of a medium-thick consistency that you can ladle into crumpet-sized pancakes. Note: you can also opt to make full-sized pancakes, to do this you need the batter to be looser – add more milk to reach a looser pouring consistency.

Set the batter aside to rest for at least 30 minutes.

Heat a drizzle of olive oil and a small knob of butter in a non-stick frying pan over medium heat. Gently drop a ladle of batter into the pan and spread into a circle shape. Fry 2-3 portions at a time, depending on the size of your pan. Cook each side for 2-3 minutes. Before flipping, check the colour on the bottom – it should be an even golden brown. Adjust the heat if necessary, as you don’t want the pancakes to brown too quickly and not be cooked in the centre; low and slow is preferable.

Add more oil and butter to the pan in between cooking to ensure that the pancakes don’t stick.

To Serve

Once ready, serve with a dollop of sour cream and chopped chives. Add salmon or bacon for a decadent breakfast or brunch. *Boxty are even better if left overnight and reheated in a frying pan with a little butter. They can also be enjoyed as a sweet treat with honey or maple syrup.