Boxty (irish Potato Griddle Cakes)

"An old poem about this fried bread says: Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man. Serve with a tart apple sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread. Best fried in baking drippings."
 
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Ready In:
20mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Grate raw potatoes and mix with the cooked mashed potatoes.
  • Add salt, pepper and flour.
  • Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
  • Drop by tablespoonfuls onto a hot griddle or frying pan.
  • Cook over a moderate heat for 3-4 minutes on each side.

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Reviews

  1. Simple and good! I even threw in some leftover mashed turnips. These will be nice and easy as part of a big weekend brunch at our house.
     
  2. These were good!! I doubled the recipe except for the flour. When I weighed the 1 pound out it looked like an awful lot...I added about a 1/2 of a pound along with a small onion that I grated. The mashed potatoes I used were already mixed with butter, milk, salt and pepper. I fried these in a little oil in a frying pan and then put them in a warm oven on a cookie sheet to keep them warm as I made the rest. I would definitely make these again. They reminded me of the Polish potato Pierogi but with a lot less work! Thanks!!
     
  3. I used to have pancakes like this as a kid at a restaurant and I could never find a recipe close to them. This is it! They were as wonderful as I remember, I love them with applesauce or sour cream. Thanks!!!!
     
  4. Made this dish for the Irish Cookathon, and it was wonderful. I guess that every Irish woman has her own recipe, and this was close to my great-grandmother's dish. We loved it, and it made enough to reheat for breakfast the next morning. It was easy to make and the recipe was easy to follow. It's a keeper!
     
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RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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