Three Mixed-Potato Boxty

Cut 75 g potato into small pieces and place in a steaming basket above 300 ml water in a small covered saucepan; the water must not touch the potato. Steam gently for 12-15 minutes until completely tender, adding the reserved 50 ml hot water only if needed so the pan does not boil dry. Transfer all the cooked potato to a bowl, let surface steam escape for 2 minutes and mash while hot. Discard the steaming water.

Coarsely grate the remaining 75 g raw potato into a clean kitchen towel and squeeze firmly to remove excess liquid. Keep all the potato shreds and discard only the squeezed liquid. Gently fold the shreds into all the hot mash. Mix all the flour and baking powder with salt and pepper, fold into the potatoes, then stir in all the buttermilk just until a thick spoonable batter forms. Do not beat it or add extra flour.

Heat all the measured oil in a large nonstick skillet over medium-low heat. Divide every bit of batter into three equal mounds in the pan, spaced apart, and gently spread each to about 9 cm across and no more than 1 cm thick. Cook gently for 4-5 minutes per side until golden and crisp outside, fluffy inside and the raw potato shreds are completely tender. Lower the heat and cook longer if the crust browns before the center cooks; do not serve a wet or raw potato center.

Transfer all three pancakes and any crisp fragments to one plate and eat immediately as one breakfast portion. Do not blot away the measured oil. Sour cream, cheese, salmon, bacon and eggs are not included.