Irish Boxty Recipes

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IRISH BOXTY POTATOES



Irish Boxty Potatoes image

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

2 pounds russet, Yukon gold, or long white potatoes, peeled
Coarse salt and freshly ground black pepper
1 cup milk or cream
4 tablespoons unsalted butter
1 cup grated russet potato, squeezed dry to remove excess moisture
1 large egg
1 large egg yolk
1/4 cup milk
1/4 cup thinly sliced scallions
1/2 cup all-purpose flour
2 teaspoons coarse salt
1 teaspoon baking powder
1/2 teaspoon freshly ground pepper
1/4 cup unsalted butter, preferably Irish, plus more for serving

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 image

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

1 lb boiling potato, peeled
1 large onion, finely chopped
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon nutmeg, freshly grated
2 tablespoons flour
2 -4 tablespoons unsalted butter

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 PANCAKES)



Boxty (Irish Potato Pancakes) image

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

1/2 small red onion
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon kosher salt
Fine sea salt and black pepper
2 pounds all-purpose potatoes, preferably Rooster or Yukon gold
1 cup buttermilk
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
4 to 6 tablespoons unsalted butter, as needed
Smoked salmon and sour cream, for serving (optional)

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.

TRADITIONAL IRISH BOXTY: THE BEST EVER POTATO PANCAKES, WITH A TWIST (IRISH POTATO PANCAKES)



Traditional Irish Boxty: the Best Ever Potato Pancakes, with a Twist (Irish Potato Pancakes) image

A wonderful and hearty Irish potato pancake recipe.

Provided by adapted by Christina Conte

Time 40m

Number Of Ingredients 7

2 cups (9 oz) all-purpose flour
1 tsp baking powder
1 tsp Kosher or sea salt
1 cup (8 oz) mashed potatoes, boiled in salted water (I prefer Idaho© potatoes)
1 1/2 cups (8 oz) grated, raw potato
1 cup buttermilk (or more if needed)
butter for the griddle

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



Irish Boxty image

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

1 ½ cups grated raw potatoes
1 cup all-purpose flour
1 cup leftover mashed potatoes
1 egg
1 tablespoon skim milk
salt and pepper to taste
¼ cup olive oil

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

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