How to make traditional Irish potato cakes or Boxty

Larger Text

Print

E-mail

1 Comment

Traditional Irish boxty

Tweet

Traditional Irish potato cakes, of Boxty, are mostly associated with the north midlands or Ireland, in Connacht and Ulster. The people of Mayo, Sligo and Donegal, Fermanagh, Longford, Leitrim and Cavan are particularly big fans of this delicious and simple style of potatoes.

It is thought that boxty dates back to the days or the Irish famine, presumably to make the potatoes stretch further. There are a couple of different recipes but all contain finely grated, raw potatoes served fried.

There are some variations to the classic which includes boiling the patty like a dumpling and baking it like a loaf. Also the modern palette being more exotic some people add spices or vegetables into the mix. However the plain old griddled style is the original and traditional.

Over the last couple of years, as the Irish became more interested in their own cuisine, the popularity of boxty has also risen. It's now quite normal to see boxty on a menu in a restaurant in Ireland whereas a decade ago it would have been considered a 'peasant dish'. However, boxty has always been popular as part of Irish home cooking.

In fact the dish is so much loved that it's become part of a necessary cooking repertoire for Irish wives. Here's the traditional rhyme which explains:

Boxty on the griddle,
Boxty in the pan,
If you can't make boxty,
You'll never get your man.
 
RECIPE

Ingredients:
1 cup raw, grated potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 tsp baking powder
2 tsp salt
2 eggs, lightly beaten
1/4 cup (about) milk to mix
Butter or oil for frying
Sugar (optional)

Method:
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.

Whisk together flour, salt, and baking powder. Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add enough mix to make a batter.

Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side).

Butter each boxty and serve hot with or without sugar.

Yield: about 4 servings

Print

E-mail

Tweet