Prep 25 mins
Cook 0 mins
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.
- 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.
What a wonderful recipe. My husband just made this for my breakfast and it was delicious, the entire batch was ate in less than 30 minutes!! This is sure to be a family favourite. Thank you.
Pretty good! After reading the other reviews, I used the food processor with grater attachment, which I heartily encourage others to use-- so easy!! I would rather to use a sweet onion, and I would mince it rather than chop it next time. The nutmeg was interesting, and played very well with the pepper. It's worth a try with the nutmeg, but I'm not certain I'd use it again.
A super and very authentic recipe for Boxty. I make mine with mashed potato or grated potato, and this recipe worked well with the latter method. I have never added nutmeg before, and I rather liked it - I used lots of black pepper, but not much salt, as I only has salted butter to hand. I was late making this for St Patrick's Day, but I never need an excuse to make this classic recipe - so, thanks Kate for posting a variation on a much loved Irish postao dish.......made for PRMR tag game. FT:-)