When researching ideas for potato cakes, amongst the rosti, laktes, tatties, I came across the boxty, an Irish potato pancake made with a mixture of both mashed and grated raw potato. While this recipe would be a far cry from any traditional boxty, I have pinched the idea of mixing mash with grated potato because it adds a lovely additional texture. There’s some cheese and an egg added to for richness and small amount of flour to help with binding (feel free to use a gluten free flour if needed).  

Cook the flat cake for a weekend brunch dish, or an easy midweek dinner. Here it’s served with wilted greens, a poached egg, but you can really top with anything that takes your fancy, the potato is wonderful partner to many flavours. The crispy potato skin idea came from In Praise of Veg by Alice Zaslavsky.

serves 4

600g all rounder potatoes, such as Yukon Golds or Sebago, try to choose similar sized potatoes

2 tablespoons Tuerong Farm’s winter white flour

1 egg, whisked

sea salt

black pepper

6 spring onions, white and green parts sliced

extra virgin olive oil, for cooking

1/3 cup chopped dill

¼ cup finely grated aged cheese such as, Manchego or parmesan

suggested toppings:

4 poached eggs

100g rocket or baby spinach leaves

aged cheese such as Manchego or Parmesan, finely grated

Rinsed the potatoes under running water to remove any dirt. If potatoes are larger than 12cm diameter, cut in half. Reserve a potato about 100-150g.

Place the potatoes in a medium-large saucepan, cover with cold water, add a teaspoon of salt and bring to the boil over a high heat. Reduce heat to a simmer and cook for 25 minutes or until tender when pierced with a knife.  Drain well and leave for 10 minutes to steam to dry out and cool. When cool enough to handle remove and reserve the skins. Transfer the potatoes to a large bowl. 

Coarsely grate the remaining uncooked potato. Place potato in the centre of a clean tea towel then lift edges and twist the tea towel to squeeze out as much moisture as possible from the potato.

While potatoes are cooling, heat a tablespoon of olive in a heavy based 20-22cm frying pan over a medium heat. Add the spring onion and cook for 5 minutes, until softened. Transfer to a small bowl and set aside. To prepare crispy potato skins, return the frying pan to a high heat and add 2 tablespoons olive oil. Add the reserved skins and toss for about a minute until skins are golden and crispy. Transfer to a paper towel lined plate to drain. Sprinkle with sea salt and set aside. 

Using a potato masher, or back of a fork, coarsely mash the potato. Stir through the grated potato, then the flour, followed by the egg to combine well. Stir through the spring onion, dill and season with salt and grinding of black pepper. 

Return the frying pan to a high heat and add 2 tablespoons olive oil. The oil is hot enough when a little piece of potato mixture sizzles. If making one large flat cake, spread the mixture evenly across base of frying pan and press down to flatten with back of spoon. Reduce heat to medium and cook for 8-10 minutes until the underside is golden brown. To flip over, cover the frying pan with a plate, with one hand holding the plate in position, carefully turn over the frying pan so that’s it’s upside down and the potato cake now sits on the plate crust side up. Return the frying pan to the heat and slide the potato cake into the pan. Cook for another 8-10 minutes until the base is dark golden brown. Cut into four wedges, to serve.

Alternatively to make smaller flat cakes, divide the potato mixture into eight and roll into balls then shape into 2 cm wide patties about 12cm diameter round. (These can be made ahead and stored, covered in the refrigerator for a day). Cook four at a time in the frying pan (as above) for 4-5 minutes each side, until a dark golden brown crust forms each side. In between cooking batches keep the cakes warm on a baking tray in a 150°C oven.

If serving with wilted rocket or spinach, heat a little oil in the frying pan over a medium heat. Add the rocket or spinach leaves, stirring for about a minute. Top the potato cakes or wedges with wilted greens, a poached egg, if using. Scatter over the crispy potato skin then a flurry of finely grated cheese over the top. Serve straight away.

Recipe by Fiona Hammond, February 2022