Boxty - Traditional Irish Potato Mashed Pancakes Recipe
Boxty – Irish Potato Pancakes
Boxty on the griddle
Boxty on the pan
If you can’t make boxty
You’ll never get a man
Irish Boxty gives credit to two mainstays of traditional Irish cuisine; the ubiquitous Irish potato and the Irish thriftiness that saw the nation through years of famine and oppression. A boxty is simply a potato pancake, using both fresh potatoes and leftover mashed potatoes. A boxty is closer to what we think of as a pancake - there is very little 'potato' taste to the final product. It’s simple, hearty, delicious and filling; once you try this you’ll add it to your favorites!
1 cup potatoes, Russetts, grated
1 cup leftover mashed potatoes
1 cup flour
2 eggs, lightly beaten
2 tsp baking soda
2 tsp salt
1 tsp freshly cracked black pepper
1/2 cup whole milk
Oil, bacon grease or butter for frying
Serve with apple mash or apple sauce, sugar or sour cream
- Remove as much moisture as possible from the raw potato. Do this by wrapping in several layers of dry paper towel or a clean tea towel, and twisting to remove excess liquid.
- In a medium mixing bowl, whisk together dry ingredients; flour, salt and baking powder. Add eggs, raw potatoes and mashed potatoes. Stir in milk. If need be add a tablespoon or two more of milk. You’re looking for a medium-stiff batter. It will be somewhat thicker than pancake batter. It's best if you let the batter sit for half an hour - the flour will absorb more of the liquid, making the final pancake more tender.
- Heat a large skillet over medium -low heat. Add a few tablespoons oil to the skillet. Drop the batter by tablespoons onto the got griddle. Pat them with the back of a spoon to flatten them. Cook until golden brown on both sides – about 8 to ten minutes per side. Make sure you cook them thoroughly - the flour and raw potato takes a bit, but it's worth the wait. Serve immediately.
You know - if you want, you can make this with leftover colcannon - I've done it and it's just fabulous.
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