← Nouns Cooking · British & Irish

Ingredients

• 250 g raw floury potatoes, peeled and finely grated
• 250 g cold mashed potato
• 150 g Plain (all-purpose) flour
• 1 tsp Baking powder
• 1 tsp Salt
• 200 ml buttermilk (or milk)
• 30 g butter, for frying
• 1 tbsp Vegetable oil

Method

1. Put the grated potato in a clean tea towel and squeeze out as much liquid as you can.
2. Mix the grated potato with the mash, flour, baking powder, salt and some pepper. Stir in the buttermilk to make a thick, dropping batter.
3. Heat a little butter and oil in a large frying pan over medium heat. Drop in heaped tablespoons of batter and flatten them to about 1 cm thick.
4. Fry for 3–4 min per side until deep golden, crisp and cooked through. Keep warm in a low oven while you cook the rest, adding more butter as needed.
5. Serve hot with fried eggs and bacon, smoked salmon and sour cream, or just butter.

Tips

• Squeezing the raw potato dry is the secret to crisp, not soggy, boxty.
• Leftover colcannon or champ works brilliantly in place of plain mash.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs BBC Food