Boxty

Method

1. boil15 min
   half the potatoes tender
   Boil half the potatoes until tender, drain thoroughly and mash smooth. Let steam escape so the mash does not water down the batter.
2. grate8 min
   remaining raw potato finely grated and squeezed dry
   Grate the raw potatoes and wring them hard in a clean towel. Removing free water concentrates starch and prevents a gummy, loose pancake.
3. mix3 min
   thick spoonable batter
   Combine mash, grated potato, flour, salt and baking soda; fold in buttermilk until the mixture is thick enough to mound from a spoon. Stop once combined.
4. fry16 min
   moderate heat, deeply golden on both sides
   Fry modest rounds in butter over medium heat, flattening gently. Cook until the first side is well browned and the center has begun to set before flipping once; thick or pale cakes remain raw in the middle.
5. rest3 min
   brief rack rest
   Rest briefly on a rack rather than stacking so steam does not soften the browned surfaces.