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
BOXTY (IRISH POTATO DISH)
"Boxty on the griddle, boxty in the pan, If you can't make boxty, you'll never get your man" -Traditional Irish Rhyme about Boxty.
Provided by Cari Blowers
Categories Potatoes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan.
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.
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
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
IRISH BOXTY & GUINNESS STEW
Boxty is one of Ireland's best-known potato dishes and for that reason, it's made it to the menu in establishments such as those run by Prime Pubs in eight Canadian cities. Executive chef Niels Kjeldsen, based at Fionn MacCool's in Toronto, shared the recipe for their Boxty. He recommends serving a salad with your favourite dressing as a side dish for this recipe. (http://www.peacecountrysun.com/2007/03/15/irish-boxty-for-st-paddys-day)
Provided by Chesska
Categories European
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the Stew:.
- In a large pot, heat oil until very hot. Add beef and brown on all sides. Add onions and tomato paste and cook for 2 minutes.
- Add Guinness and cook until it is reduced by half. Add brown sugar, mustard, red wine vinegar, beef cubes, cloves and 500 ml (2 cups) water. Bring to a boil, add mushrooms and simmer until beef is tender, about 1 hour.
- In a small bowl, mix cornstarch with 90 ml (6 tbsp) water, add to simmering beef while stirring. Simmer for 5 minutes. Season with salt and pepper to taste.
- For the Boxty:.
- In a large bowl, mix potatoes, egg and seasoning until well blended. Add flour and mix until it sticks together.
- Divide mixture into 4 portions (about 125 ml/1/2 cup per portion), shape each into a ball and place on a floured surface. Using a rolling pin, roll each to a 12-inch round. While working, keep Boxties floured to prevent sticking.
- Place Boxties into a heavy skillet over medium heat, fry until golden brown on both sides. Placed on a warmed plate and ladle 1 cup of the stew onto each Boxty and fold over.
Nutrition Facts : Calories 610.4, Fat 14.5, SaturatedFat 4, Cholesterol 121, Sodium 957.5, Carbohydrate 62, Fiber 3.2, Sugar 4.9, Protein 34.2
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Servings 10Total Time 1 hrCategory Potatoes
- Peel half the potatoes. Cut the peeled potatoes into 1-inch pieces. In a medium saucepan, cover half the potatoes with salted water and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain the cooked potatoes and force through a ricer into a bowl.
- Peel the remaining potatoes and grate with a box grater. Wrap the grated potatoes in a kitchen towel and squeeze as much liquid from them as you can. Transfer the grated potatoes to the bowl. Stir in the flour, milk, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
- In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches, turning occasionally, until golden, about 8 minutes per batch. Cook the remaining patties in the remaining butter. Serve with sour cream.
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