Boxty

Boxty on the griddle,
Boxty in the pan,
If you can’t make boxty,
You’ll never get a man.

While on the hunt to find an easy Irish recipe to make for Saint Patrick’s Day, I remembered I had printed out a recipe for something called boxty.. a traditional Irish potato pancake. Boxty consists of a mixture of mashed and grated raw potatoes that gives a neat almost half pancake, half hashbrown texture.

To save time, you can use leftover mashed potatoes (rather than making a fresh batch specifically for this recipe). I served these delicious potato cakes with Irish bangers to make a meal perfect for Saint Patrick’s Day. They were a hit (even the ones that were hard to flip and got mangled in the pan). so, I guess I have nothing to worry about when considering the above old Irish verse. Hooray!

Next time I think I’ll try adding cooked bacon and / or grated cheese.


Ingredients

  • 4 large russet potatoes, peeled
  • 3/4 c whole milk
  • 1 1/4 tsp salt, plus more for seasoning the potatoes before cooking
  • 1 large egg
  • 1/3 c all-purpose flour
  • 1/4 tsp freshly ground black pepper
  • 1 to 2 Tbsp butter, cut into small pieces
  • sour cream and green onion for garnish

Directions

  1. Preheat oven to 200°F.
  2. Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
  3. Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 tsp of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
  4. When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 c of the milk, and mash until the potatoes are smooth.
  5. With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
  6. Place the egg, remaining 1/2 c milk, flour, pepper, and remaining 1 tsp salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
  7. Heat a large nonstick frying pan or griddle over medium heat. Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 c each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more.
  8. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm, topped with sour cream and sliced green onions.

Bon Appetit!

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