Step 1

Peel and grate the raw potato, then place it in a sieve. Rinse and drain the raw grated potatoes with cold water to remove excess starch. Squeeze to remove excess liquid.

Step 2

Place the raw and mashed potatoes into a large batter bowl. Sift the flour, baking soda, salt and pepper into the potato and combine well together.

Step 3

Gradually add the buttermilk, mixing continuously to form a loose pancake batter.

Step 4

Add a little oil or butter to a hot 8-inch round griddle or skillet. Add about 1/2 cup of batter. Tilt the pan around in circles to make sure the batter covers the pan completely. Do not make the pancakes too thick.

Step 5

Reduce the heat to medium. Cook for 5 to 6 minutes until the bottom is golden brown and the top is dry. Flip the boxty and cook through for another 5 minutes.

Step 6

Place the finished pancake on a plate. Cover with aluminum foil and keep warm in the oven. To prevent boxty pancakes from sticking together, place a small rectangle of foil between each one.

Step 7

Melt a tablespoon of butter in a large skillet over medium high heat. Add the diced chicken and saute for 5 minutes. Add the chopped bacon pieces. Saute for 3 minutes.

Step 8

Add the minced garlic and mushrooms to the pan and saute for 5 more minutes. Stir to prevent sticking.

Step 9

Remove the chicken and mushroom mixture from the pan and keep warm while preparing the sauce.

Step 10

Melt the remaining butter in the pan. Add the flour and mix to form a roux. Stir constantly for 1 minute to cook the roux. Gradually add the milk whisking continually to create a smooth sauce. Reduce the heat to low once the sauce starts to bubble.

Step 11

Add the cream and whisk to fully combine.

Step 12

Add the cheese and stir constantly until melted through the sauce.

Step 13

Return the chicken, bacon and mushrooms to the sauce and simmer gently for 3 minutes. For added color add chopped fresh parsley just prior to filling the pancakes.

Step 14

To assemble the boxty, place an individual pancake on a plate. Place a few spoons of the creamy chicken filling on one half of the pancake. Fold the other side of the pancake over the filling.

Step 15

Garnish with grated white cheddar cheese and fresh parsley. Serve warm.