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1
Wrap the grated potatoes in a clean tea towel or several thicknesses of cheesecloth.
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2
Working over a medium bowl, tightly twist the ends of the rowel in opposite directions, to squeeze out as much liquid as possible.
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3
Set the bowl of potato water aside for 10 minutes.
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4
Put the grated potato into a large bowl, add the mashed potatoes, and mix well to combine thoroughly.
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5
Carefully pour off and discard the liquid from the bowl with the potato water, leaving a layer of thick white potato starch at the bottom.
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6
Add the starch to the potato mixture, then add the flour and baking soda and season to taste with salt.
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7
Transfer the mixture to a lightly floured surface and knead for 1 or 2 minutes or until a thick dough forms.
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8
On a lightly floured surface, press the dough with your hands into a disk, then roll it out into a circle about 3/4 in/2 cm thick.
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9
Using a cookie cutter or the floured rim of a drinking glass, cut the dough into 3-in/5-cm rounds.
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10
Melt the bacon fat or butter in a large skillet over medium heat.
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11
Add the boxty in a single layer and fry for 3 to 4 minutes per side or until golden brown.
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12
There are two other common ways of cooking boxty:
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13
Cut the dough into cakes as described and then drop them into a large pot of gently boiling salted water and cook for about 40 minutes.
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14
(Be sure to use very starchy potatoes if youre going to make boiled boxty, or theyll fall apart in the water.)
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15
Carefully drain and cool to room temperature, then halve crosswise and fry as above.
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16
(Boiled boxty cakes are sometimes called hurlcys.)
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17
Shape the dough into a circle about 3/4 in/2 cm thick and cut into wedge-shaped furls (quarters).
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18
Put onto a lightly greased baking sheet and bake in a preheated 300P/150C (Gas Mark 2) oven for 45 to 50 minutes, or until done, turning them halfway through.
