These are a traditional potato pancake, originally created in the Irish home, where potatoes were a staple. Enjoyed throughout Ireland, boxty are so versatile and can be eaten at any time of day, often served in pubs with bacon and eggs, cabbage and bacon or poached haddock and parsley sauce. Each family would have their own method of making boxty; there are no hard and fast rules. Some are made only with raw potato, known as Donegal Boxty, and others are made from a mixture of raw and cooked potato, called Leitrim Boxty. In this recipe, I whizz the potatoes in the food processor with flour and milk to make a batter. Don’t let the batter hang around too long or it will go black. It’s personal choice how thick you make your boxty; in our house we like ours quite thin. The perfect breakfast at any time but especially on St Patrick’s Day. My Granny Marshall always drank the cabbage water - she said it was great for your skin.