Adapted from Full On Irish by Kevin Dundon
~from Savoring Time in the Kitchen
Serves 4
1 lb potatoes, well scrubbed
2 oz rindless bacon, finely chopped
2-3 spring onions, finely chopped
1 egg yolk
¼ cup plain flour, plus extra for dusting
2-1/2 tablespoons olive oil
Knob of butter
Salt and freshly ground black pepper
Fresh long chives for garnish
In a saucepan large enough for the potatoes, cover the potatoes with cold water and add a pinch of salt. Bring to a boil and then simmer for 15-20 minutes or until completely tender when pierced with the tip of a knife. Drain n a colander and leave to cool.
When the potatoes have cooled, peel away the skins and then grate into a bowl.
Heat a frying pan and add the bacon and sauté for 2-3 minutes until cooked through and lightly golden. Stir in the spring onions and continue to fry for another minute or so until softened. Add the bacon mixture to the grated potatoes along with the egg yolk and flour. Season generously and mix until just combined.
Divide the potato mixture into four and shape into patties, dusting with flour, if necessary. Arrange on a flat plate and cover loosely with plastic wrap and chill for at least 1 hour or up to 24 hours to firm.
Preheat the oil in a large, heavy frying pan over medium-high heat. Add the butter and when it stops foaming, add the boxty potato cakes. Cook for 2-3 minutes on each side until golden brown.