Boxty: Irish Potato Pancakes
While I have a fair amount of Scottish blood in me, and my husband is part Irish, we share an interest in good foods, celtic music and traditions, and church history. As you might guess, we celebrate St Patrick’s Day every year, and with lots of Irish food. Our standard Irish dinner is corned beef with cabbage and potato, a sweeter version of Irish soda bread, and whatever other irish or green (or orange if I’m feeling especially like a cranky protestant Scottish girl…) food happens to hit the table.
I discovered boxty when looking for ways to extend our Irish food exploration beyond just dinner on St Patricks Day–why not have Irish food for breakfast too?
Boxty is like a cross between hashbrowns, biscuits and pancakes, and can be eating like any of those: with lots of butter, with butter and honey or syrup, with meat and gravy, or with ketchup. It can also be eaten as a breakfast food, or as a side at lunch or dinner. (Or as a snack for that matter. They’re even fairly portable, though better when they’re still warm.)
Healthiness rating: Healthy to Kinda Healthy
While I have no problem with including this in a meal and then classifying the meal as healthy, I am, for some reason hesitant to put forward this recipe as having a lot of redeeming health food features. Depending on your definition of healthy food, and what kind of flour you decide to use, this could range from healthy to kinda healthy food.
Yumminess rating: Yummy
This one is less complicated: yummy and husband approved. (But then, he’s Irish, and eats cold baked potatoes straight out of the fridge, so in this case it might actually be more helpful to point out that I also like this recipe.)
10 cups of mashed potatoes
10 cups of grated potatoes
8 cups of flour (white or whole wheat)
5 cups of milk or whey
1 cup melted butter
2 TBSP salt
2 cups of mashed potatoes
2 cups of grated potatoes
1 1/2 cups of flour
1 cup milk or whey
3 TBSP melted butter
1 tsp salt
butter or oil for frying
Put the grated potatoes in a clean cotton dishcloth. Squeeze out the excess moisture. Mix grated potatoes with other ingredients (other than butter or oil for frying, obviously).
Heat butter over medium heat in skillet. Using about 1/4 cup or 1/3 cup batter per pancake, depending on size desired, fry two minutes on each side, until outside is crispy and inside is set to a firm but crispy consistency.