Irish boxty is a traditional potato pancake similar to Swiss rösti and Eastern European latke or Rhodopski Patatnik. This version of Irish boxty with nettle and dandelion uses foraged ingredients for added flavour and nutritional value.

The key to a good texture is to get floury potatoes. You can choose to make the boxty greener for St Patrick’s Day by adding more vegetables.

Makes 6

IRISH BOXTY INGREDIENTS

150 gr potatoes, boiled

150 gr potatoes, uncooked and grated

2 tablespoons plain flour

2 tablespoons milk

Salt to taste

1 small bunch fresh nettle

1 small bunch fresh dandelion

2 tablespoons vegetable oil

METHOD

Blanch the nettles and dandelion in hot water for 30 seconds – you can add them to the potatoes as they boil towards the end of their cooking time. In a large bowl, mash the boil potatoes until smooth, then add the grated uncooked potatoes, the blanched nettles and dandelion roughly chopped, salt and the flour. Add the milk until you get a soft pancake batter. You may need to adjust the quantities for milk and flour depending on the texture of the potatoes.

Heat a large frying pan then add the vegetable oil. Spoon a dollop of the mixture in the pan and press down on it with the spoon to form a pancake then repeat until you don’t have any space in the pan.

Cook on a medium high heat for at least 2-3 minutes checking that the side facing down doesn’t burn, then turn over with a spatula and cook for another 2-3 minutes. You can serve the boxty with a traditional Irish breakfast of bacon, eggs, sausage, black pudding, mushrooms and beans.