BOXTY PANCAKES
Steps:
- Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda. Mix well, and add enough buttermilk to make a stiff batter.
- Heat a frying pan, grease with butter and cook large or small pancakes in the usual way. Eat them straight from the pan with butter, crispy rashers or pure Irish honey.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.
BOXTY
Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.
Provided by Rachel Allen
Categories Potato Breakfast Brunch Side Fry Vegetarian Quick & Easy St. Patrick's Day Root Vegetable Pan-Fry Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the egg with the cream. Add the potato and flour, season with salt and pepper, and stir to mix. The mixture will be slightly runny.
- Melt the butter in a frying pan over medium heat. Add the potato mixture and cook for 8 to 10 minutes on each side, until the surface is golden brown and the potato is cooked through. Remove to a serving plate and cut into wedges to serve.
BOXTY (IRISH POTATO PANCAKES)
Boxty, breadlike potato pancakes that originated in Ireland as early as the late 18th century, were created as a resourceful way to transform less-than-stellar potatoes into a hearty side dish. Variations of these crisp, chewy potato pancakes abound, but most involve some combination of mashed potatoes, grated potatoes, flour, baking soda or baking powder; buttermilk or eggs are sometimes added for richness. Popular in pubs but also made at home, they're typically served as an accompaniment to stews and rich meat dishes. This recipe is adapted from "The Irish Cookbook" by Jp McMahon (Phaidon, 2020), who serves them in a more modern fashion, with smoked salmon, sour cream and pickled onions, which balance and brighten.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weeknight, breads, vegetables, side dish
Time 45m
Yield About 12 pancakes
Number Of Ingredients 11
Steps:
- Prepare the pickled red onions: Slice the red onion thinly from stem to stem, then transfer slices to a small heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a simmer over medium, stirring occasionally, until sugar and salt dissolve, then pour on top of onions; set aside.
- Prepare the boxty: Fill a medium saucepan halfway with water; season generously with salt and bring to a boil over high heat.
- Peel half the potatoes, then cut them into 1-inch cubes, tossing the cubes into the water as you go. Once the water comes to a boil, continue to cook until potatoes are soft, 10 to 15 minutes.
- While the diced potatoes boil, peel the remaining potatoes, then grate them coarsely using a box grater. Season the grated potatoes generously with 2 teaspoons sea salt and 1 teaspoon pepper, toss to coat, then transfer them to a clean, dry kitchen towel. Squeeze the grated potatoes over a sink to remove the excess liquid, then transfer them to a large bowl.
- Once the diced potatoes are soft, transfer them to a colander to strain, then transfer to the large bowl with the grated potatoes; mash until creamy, and mashed and grated potatoes are well combined.
- Pour the buttermilk on top of the warm potato mixture and stir briefly just to combine.
- Add the flour and baking powder and stir until thoroughly combined.
- In a large cast-iron or nonstick skillet, heat 2 tablespoons butter over medium heat. Working in batches, spoon in the potato mixture using 1/3 cup measure to form small 3- to 4-inch-wide pancakes, leaving at least 1 inch of space between pancakes. Cook until nicely browned on both sides, 4 to 5 minutes per side. Repeat with remaining pancakes, adding more butter between batches as needed.
- Serve pancakes topped with pickled red onions, and smoked salmon and sour cream, if you like.
IRISH BOXTY
Boxty is a traditional Irish dish made of potatoes. An old Irish rhyme goes: 'Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man'.
Provided by Brooke Elizabeth
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.
Nutrition Facts : Calories 227 calories, Carbohydrate 29 g, Cholesterol 31.8 mg, Fat 10.3 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 121.4 mg, Sugar 1.1 g
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)
An old poem about this fried bread says: Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man. Serve with a tart apple sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread. Best fried in baking drippings.
Provided by DeSouter
Categories Breads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Grate raw potatoes and mix with the cooked mashed potatoes.
- Add salt, pepper and flour.
- Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
- Drop by tablespoonfuls onto a hot griddle or frying pan.
- Cook over a moderate heat for 3-4 minutes on each side.
Nutrition Facts : Calories 159.1, Fat 1.2, SaturatedFat 0.4, Cholesterol 27.3, Sodium 97.7, Carbohydrate 31.7, Fiber 1.8, Sugar 0.8, Protein 4.9
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- Peel and cut the potatoes for the mash into quarters. Cover with water in a medium saucepan, and bring to the boil. Reduce heat, cover with the lid and simmer for 15 to 20 minutes until the potatoes are fork tender. Drain and mash.
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