Boxty

Peel 250 g potatoes, cut into large chunks and boil in salted water for 12–15 minutes, until tender. Drain, return the potatoes to the warm pot for 1 minute to let excess moisture evaporate, then mash and set aside to cool.

Grate the remaining 250 g raw potatoes on a fine grater, transfer to a clean tea towel and squeeze out the liquid very thoroughly. This is essential for the right texture of the boxty.

Combine the mashed potatoes, squeezed raw potatoes and 100 g plain flour. Season with 1 tsp salt and 0.25 tsp black pepper.

Gradually pour in 125 ml milk, stirring, until you get a thick batter that drops slowly off the spoon. Divide the mixture into 8 equal portions.

Heat a large non-stick frying pan over medium heat. Add 1 tbsp oil and half the butter, letting it foam without browning.

Spoon the batter into the pan, flattening slightly into pancakes about 1 cm thick, and fry for 3–4 minutes on each side until golden brown. Keep the cooked boxty warm while frying the rest, adding the remaining oil and butter as needed.

Serve the boxty hot with 150 g sour cream.