300 grams rooster/ russet Potatoes, peeled
300 grams leftover mash potatoes
2 tablespoons rapeseed / canola oil
50 grams Irish butter
Salt and pepper
Poached eggs, Irish smoked salmon or Irish black pudding (to serve, optional)
- Grate the potatoes into a large bowl. Add the mash potatoes and season well. stir until well combined.
- Heat the oil in a pan over a medium to low heat, add thick discs of the grated potatoes mixture and press on the pan to make sure it is sticking together.
- Cook for three to four minutes until the base of the boxty is golden brown. flip over and add the butter. Continue cooking for a further three to four minutes depending on the thickness until caramelised and cooked through.
- Serve immediately with your favourite sides either poached eggs, smoked salmon or even delicious irish Black pudding.