Boxty Irish Potato Pancakes

Ingredients

• 2 large russet potatoes, peeled
• 2 medium potatoes, cooked and mashed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg, beaten
• 3/4 cup buttermilk
• 2 tablespoons fresh chives, chopped
• 4 tablespoons butter for frying
• 2 tablespoons vegetable oil for frying

Instructions

1. Grate the raw potatoes using the finest grater setting. Place in a clean kitchen towel and squeeze out as much liquid as possible.
2. In a large bowl, combine the grated raw potatoes with the mashed cooked potatoes.
3. In a separate bowl, whisk together flour, baking powder, salt, and pepper.
4. Add the flour mixture to the potatoes and mix well.
5. In a small bowl, whisk together the beaten egg and buttermilk, then add to the potato mixture along with the chives.
6. Mix until just combined—the batter should be thick but spreadable. Add more buttermilk if too thick.
7. Heat butter and oil in a large skillet over medium heat.
8. Drop 1/4 cup portions of batter into the hot pan, flattening slightly with a spatula.
9. Cook for 4-5 minutes until golden brown and crispy on the bottom.
10. Flip carefully and cook another 3-4 minutes until golden brown on the second side.
11. Transfer to a paper towel-lined plate to drain briefly.
12. Serve immediately while hot with butter, sour cream, or your favorite toppings.