Posted By Ingrid Turner on Mar 13, 2014 in Breakfast, Breakfast, Ethnic Foods, Featured, Fruit & Vegetables, Holidays & Events, How To Cook, Irish, Main Dishes, Pancakes, Potato Recipes, Potatoes, Roots & Tubers, Side Dishes, St. Patrick's Day, Vegetarian, Veggies, Western European Food | 0 comments

Boxty is a traditional Irish recipe for a potato pancake containing both mashed and grated potatoes, giving you the experience of both pancake & hash browns in one.

What a good choice for breakfast or supper! It goes well with many other ethnic cuisines as well.

I think it would be delicious with smoked salmon, in place of other kinds of pancakes like crepes or blini, served with sour cream or creme fraiche. Salmon is one of the most common fish eaten in Ireland. Don’t forget, they’re an island!

You may also want to fill it with stewed beef or lamb.

How to Cook Boxty:

Game Plan: If you only have salted butter in your fridge, it’s fine to substitute it for the unsalted butter called for here.

Type: Pancake Recipe

Ingredients:

2-1/2 pounds (4 – 5) large potatoes – peeled; Yukon Golds are a good choice.
1 cup milk
1 tsp salt – you might need a bit extra to season potatoes during cooking
1 egg
1/2 cup flour
freshly ground black pepper – to taste
2 tbsp butter – cut into small cubes

Instructions:

Using half the potatoes, chop into large cubes and cover with cold water in a sauce pan. Bring to a boil and season cooking water with a bit of salt. Then simmer till knife tender – about 6 – 10 minutes.
In the meantime, grate the other half of the potatoes. Stir with about half of the salt. Drain through a strainer placed over a bowl. Add in 1/3 cup of the milk, and mash until potatoes are smooth.
Press grated potatoes against sides and bottom of strainer to get rid of as much liquid as possible, using a spatula.
Add grated potatoes to mashed potatoes.
In separate bowl, whisk together until smooth, egg, remaining milk, flour, pepper, & remaining salt. Add in the potato mixture and stir until evenly combined.
In a hot frying pan, nonstick is recommended, melt butter to coat bottom of pan.
Using a ladle that holds 1/4 cup, drop about three separate ladle-fuls into pan to make 3 cakes. Spread batter to 1/4 inch thickness.
Cook till pancake bottoms are golden – approximately 3 – 4 minutes. Turn over and cook other side until golden brown – another 3 – 4 minutes.
Place on baking sheet and set in oven to keep warm.
Continue to repeat process with remaining butter and batter.
Serve warm.