Boxty Potato Cakes

• 6 Russet potatoes
• 3 green onions, thinly sliced
• � cup all-purpose flour
• 1 tsp baking powder
• � tsp salt
• � cup buttermilk
• 3 tbsp each butter and vegetable oil

Peel half of the potatoes, cut into large chunks, In saucepan of boiling salted water, cover and cook potato chunks until tender, about 15 minutes. Drain well, transfer to large bowl and mash.

Peel and grate remaining potatoes. Squeeze out liquid and wring in kitchen towel to dry; add to mashed potatoes. Add green onions, flour, baking powder and salt; mix well. Stir in buttermilk to make stiff mixture.

Heat skillet over medium-high heat; melt 1 tbs. each of the butter and oil. In batches and using remaining butter and oil. Scoop potato mixture by heaping � cup for each pancake into skillet, without crowding. Using spatula, flatten to � inch thickness. Fry, turning once, until crispy and golden. About 8 minutes. Transfer to baking sheet. Reheat in 375 oven for about 5 minutes or until hot.