Ingredients
Equipment
Method
Prepare the Potatoes:
- Boil half of the peeled potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth.
- Grate the remaining potatoes. Wrap them in a clean kitchen towel and squeeze firmly over the sink until very dry.
- Combine the mashed potato, grated potato, flour, baking soda, and salt. Stir in the buttermilk until a thick batter forms.
Cook the Boxty:
- Melt half of the butter in a large cast-iron skillet over medium heat.
- Drop the batter into the skillet in four portions and press each into a 1/2-inch-thick pancake.
- Cook for 4 to 5 minutes per side, adding the remaining butter as needed, until golden brown and cooked through.
- Meanwhile, cook the bacon in a second skillet or on a sheet pan until crisp. Drain on a rack.
Serve:
- Serve the boxty hot with bacon, sour cream, and chives.
Nutrition
Notes
- If the batter seems loose, add a spoonful of flour; grated potatoes vary in moisture even after squeezing.
- Keep cooked boxty warm on a rack in a low oven while finishing the batch.