Place the grated raw potatoes in a clean kitchen towel and wring out as much liquid as possible into the sink.

In a large mixing bowl, combine the dried grated potatoes, cooked mashed potatoes, flour, baking soda, and salt.

Pour in the buttermilk and stir well until a thick batter forms; it should be heavy but pourable.

Heat a large non-stick skillet over medium heat and melt 1 tablespoon of butter.

Drop 1/4 cup mounds of batter onto the skillet and flatten slightly with a spatula to form pancakes.

Cook the boxty for about 4-5 minutes per side until golden brown and crispy, adding more butter as needed for subsequent batches.

While the pancakes cook, fry the bacon in a separate pan until crispy, then drain on paper towels.

Fry the eggs in the bacon fat (or extra butter) until the whites are set but yolks remain runny.

To serve, place two warm boxty pancakes on a plate, top with bacon slices, sprinkle with cheddar cheese, and crown with a fried egg.

Garnish with sliced green onions and serve immediately.