Golden Irish Boxty with Chive Butter

⏱ 40 min · Serves 4

Half grated raw potato, half fluffy mash yu2014 that's the secret to boxty's crisp edges and tender, almost creamy middle. Fried in butter until deep gold and served with a melting knob of chive butter, these are the best thing to happen to a bag of spuds. Perfect alongside a fried egg and bacon, or simply on their own.

Per serving: 520 kcal · 10.5g protein · 60.0g carbs · 26.0g fat

Ingredients

• 400g floury potatoes (Maris Piper or Russet), peeled and cut into chunks, for mashing
• 400g floury potatoes, peeled, for grating
• 150g plain flour
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 150ml whole milk, plus a splash more if needed
• 1 large egg, beaten
• 50g butter, for frying, plus 1 tbsp oil
• For the chive butter: 75g softened butter
• 3 tbsp finely chopped chives
• 1/2 tsp flaky sea salt
• Squeeze of lemon juice

Method

1. Mash the potatoes: boil the first 400g of potatoes in salted water for 15 minutes until tender, drain well, then mash smooth and leave to cool slightly.
2. Make the chive butter: mash the softened butter with the chives, flaky salt and lemon juice. Spoon onto baking paper, roll into a log and chill.
3. Grate the remaining raw potatoes coarsely. Pile into a clean tea towel and wring out hard over the sink yu2014 you want them as dry as possible, and this squeezing is what stops soggy boxty.
4. In a large bowl combine the grated potato and the mash, breaking up any lumps with a fork.
5. Sift in the flour and baking powder, add the salt and pepper, then stir through the beaten egg and enough milk to make a thick, dropping batter that holds its shape on a spoon.
6. Heat a large heavy frying pan over medium heat with a knob of butter and a little oil. Drop in heaped tablespoons of batter and flatten to about 1cm thick and 8cm across.
7. Fry for 4 yu20135 minutes per side until deeply golden and crisp, pressing gently with a spatula. Don't rush them yu2014 the raw potato needs time to cook through.
8. Keep cooked boxty warm in a low oven while you fry the rest, adding fresh butter to the pan each batch.
9. Serve hot, stacked, with coins of chive butter melting over the top.