Ingredients

• 500g/1lb 2oz potato
• peeled
• grated
• 500g/1lb 2oz cold mashed potato
• 420g/15oz plain flour
• 1 heaped tsp baking powder
• 1-2 tbsp melted butter
• salt and freshly ground black pepper
• 200ml/7fl oz milk
• 1-2 tbsp olive oil
• 8-12 rashers smoked streaky bacon
• maple syrup
• to serve

Directions

• Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid.
• Transfer the grated potato to a mixing bowl
• add the cold mashed potato and mix until well combined.
• Add the flour and baking powder to the potato mixture and mix until well combined. Stir in the melted butter and season
• to taste
• with salt and freshly ground black pepper.
• Add the milk
• a little at a time
• to the potato mixture
• beating after each addition until the milk has been fully incorporated into the mixture. When all of the milk has been incorporated into the potato mixture
• it should resemble a thick
• heavy batter. If the mixture is too sticky
• add more milk as necessary. Set aside.
• Meanwhile
• heat the oil in a large non-stick frying pan over a medium to high heat. Add the bacon rashers and fry for 6-8 minutes
• or until crisp and golden-brown on both sides. Remove from the pan and set aside to drain on kitchen paper.
• Add spoonfuls of the boxty batter into the same oil that the bacon was cooked in
• leaving enough space around each spoonful for the mixture to spread. Fry the boxties on a medium to high heat for 3-4 minutes on each side
• or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon
• set aside to drain on kitchen paper and keep warm. Repeat the process with the remaining boxty mixture.
• To serve
• divide the boxties equally among four to six serving plates. Place a rasher or two of crisp streaky bacon alongside each. Drizzle over the maple syrup.