ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • World Cuisines»
  • Western European Cuisine»
  • British Cuisine

Boxty - Traditional Irish Potato Mashed Pancakes Recipe

Updated on December 9, 2011

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

  1. 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.
  2. 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.
  3. 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.

Comments

    0 of 8192 characters used
    Post Comment

    • chuckandus6 profile image

      Nichol marie 6 years ago from The Country-Side

      Great recipe thanks for sharing it

    • DixieMockingbird profile image
      Author

      Jan Charles 7 years ago from East Tennessee

      Thank you! I do hope you like them - and thanks for your kind words!

    • blue dog profile image

      blue dog 7 years ago from texas hill country

      looking forward to this recipe. today. yeah, today might be a good day for this one.

      also will be checking out some of the others you've posted.