Irish Boxty with Corned Beef and Cabbage

Squeeze excess moisture from the grated raw potatoes using a clean kitchen towel. In a large bowl, combine the grated raw potatoes, mashed potatoes, flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until a dough forms.

Heat 1 tablespoon of butter and the olive oil in a large non-stick skillet over medium heat. Drop 1/4 cup portions of the potato mixture into the skillet, flattening them slightly to form pancakes about 4 inches in diameter. Cook for 4-5 minutes per side, or until golden brown and cooked through. Repeat with remaining potato mixture, adding more butter if needed, and set aside.

In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Add the thinly sliced cabbage to the skillet with the onion. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender-crisp.

Stir in the shredded corned beef with the cabbage and onion. Cook for 2-3 minutes, just until heated through.

To serve, place a boxty pancake on a plate, top with a generous spoonful of the corned beef and cabbage mixture, and then cover with another boxty pancake. Serve immediately.