TRADITIONAL IRISH BOXTY: THE BEST EVER POTATO PANCAKES, WITH A TWIST (IRISH POTATO PANCAKES)
A wonderful and hearty Irish potato pancake recipe.
Provided by adapted by Christina Conte
Time 40m
Number Of Ingredients 7
Steps:
- In a small bowl, place the flour, baking powder and salt; set aside.
- In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
- Slowly add the buttermilk and stir gently (do not over mix).
- The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).
- Heat a griddle or nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.
- Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
- Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
- Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.
Nutrition Facts : Calories 253 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2, Sodium 570 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
IRISH BOXTY POTATOES
Traditional Irish potato pancakes, also known as boxty, are made with a mixture of mashed and grated potatoes for a texture that's part pancake, part hash brown. Serve with Irish Bangers and Sauteed Swiss Chard for a complete St. Patrick's Day meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Make the mashed potatoes: Bring a saucepan of water fitted with a steamer insert to a boil over medium-high heat. Peel and cut potatoes into 1-inch pieces; add to steamer insert. Cover and cook until fork-tender.
- Heat milk and butter in a small saucepan over medium-high heat. Transfer potatoes to a large bowl; mash potatoes using a potato masher. Slowly add milk mixture and stir to incorporate with a wooden spoon until smooth; season with salt and pepper.
- Make the boxty potatoes: Transfer 1 1/2 cups mashed potatoes to a large bowl; reserve extra mashed potatoes for another use. Add grated potato to bowl with mashed potatoes. Whisk together egg and egg yolk; add to bowl with potatoes along with milk and scallions and stir to combine. In a medium bowl, whisk together flour, salt, baking powder, and pepper; add to bowl with potatoes and stir to combine.
- Melt 2 tablespoons butter in a large heavy-bottomed skillet over medium heat. Working in batches, adding butter as necessary, add 2 tablespoons batter to skillet and gently spread to form a 2-to-3-inch round; cook, turning, once, until browned on both sides, about 4 minutes per side. Serve immediately with butter.
BOXTY
Boxty is essentially potato cakes using both grated and mashed potatoes. The word comes from the Irish bac-stai, for the traditional cooking of potatoes on the hob (bac) over an open fire (stai.) Margaret Johnson ("The New Irish Table") gives this recipe for a boxty from a restaurant in Killarney, County Kerry, using only grated potatoes. She recommends serving it with bacon and cabbage or Irish stew.
Provided by Chef Kate
Categories Breakfast
Time 25m
Yield 16 potato cakes
Number Of Ingredients 8
Steps:
- Line a large bowl with a piece of muslin or cheesecloth, or a clean linen towel.
- Using the large holes of a box grater, grate the potatoes into the bowl.
- Squeeze the cloth to extract as much of the starchy liquid as possible.
- Discard the starchy liquid, return the potatoes to the bowl, and stir in the onion, eggs, salt, pepper, and nutmeg.
- Add the flour and mix well.
- In a large skillet, melt 2 tablespoons of the butter over medium heat.
- Drop the potato mixture, 1 tablespoonful at a time, into the skillet; do not crowd the pan.
- Flatten each cake with a spatula and cook for 3 to 4 minutes on each side, or until lightly browned and crisp.
- Transfer the cakes to a baking sheet and keep warm in a 200-degree oven.
- Repeat until all the mixture is used, adding more butter as necessary.
- Serve immediately.
Nutrition Facts : Calories 54, Fat 2.1, SaturatedFat 1.1, Cholesterol 27.1, Sodium 83.3, Carbohydrate 7.4, Fiber 0.7, Sugar 0.7, Protein 1.5
BOXTY
Irish potato griddle cakes, made from both baked potato and raw, grated potato, are pan fried until crisp and golden. Serve them with butter or honey.
Provided by myka
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
- Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
- Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 44 g, Cholesterol 12.6 mg, Fat 4.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 306.6 mg, Sugar 3.6 g
BOXTY
Boxty is the traditional Irish fare for Shrove Tuesday. Composed of grated raw potatoes, mashed cooked potatoes, with flour added as a binding agent, Boxty is either fried in a pan or browned on a griddle. It is mentioned in a traditional children's Irish jingle "Three pans of boxty, baking all the day. What use is boxty without a cup of tay?"
Provided by Ian Carol Rice
Categories European
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Squeeze grated potatoes as dry as possible in a tea towel.
- In a bowl, combine the potatoes, flour, and salt. Stir in the milk gradually, using enough to make the mixture hold to together.
- Let the mixture stand 1 hour.
- Heat a 23cm - 25cm heavy frying pan until very hot. Drop in the butter and let it melt. Pat the potato mixture into the pan with a spatula, distributing it evenly.
- Cook over medium heat until the underside is set and golden brown.
- Slide the pancake onto a plate and invert it back into the pan.
- Let the other side brown.
- Serve the pancake straight from the pan with brown sugar and melted butter.
Nutrition Facts : Calories 486, Fat 18.7, SaturatedFat 11.6, Cholesterol 49, Sodium 1311.8, Carbohydrate 72.4, Fiber 4.4, Sugar 14.5, Protein 8.2
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