Boxty

Ingredients:

2 pounds Yukon Gold potatoes, peeled

3/4 cup milk

1 1/2 tsp salt

1 large egg

1/3 cup all purpose flour

1/4 teaspoon black pepper

2 tablespoons unsalted butter

Directions:

Preheat oven to 200° F.

Dice half of the potatoes and put them into a saucepan. Cover with cold water, 1" over the top of the potatoes. Add 1/4 tsp salt. Bring to a boil, then reduce the heat and simmer potatoes until tender. Drain. Add 1/4 cup milk and mash until smooth.

Grate the other half of the potatoes using the largest holes in a box grater. Toss with1/4 tsp salt. Place in strainer over a bowl and press to remove liquid. The key to crisp and not soggy potato pancakes is to lay the grated, drained potatoes on a tea towel and wring until all the moisture is removed. You want them as dry as possible.

When the mashed potatoes are finished cooking, add the raw grated potato.

Whisk egg, 1/2 cup milk, flour, pepper, 1 tsp salt together in a large bowl. Add potatoes and stir all ingredients together.

Heat a large, well seasoned cast iron or nonstick teflon frying pan over medium heat. Coat your pan with butter. Spoon 1/4 cup of the batter into the pan and spread out to make a 1/4" thick potato pancake. Cook until the bottom of the pancake is golden brown, then turn over and cook the other side until that is also golden brown. Keep finished pancakes warm in a low oven while you make the rest.

Delicious served with applesauce or sour cream and chives.