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.
- Ready In:
- 1 lb boiling potato, peeled
- 1 large onion, finely chopped
- 2 eggs, beaten
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon nutmeg, freshly grated
- 2 tablespoons flour
- 2 -4 tablespoons unsalted butter
- 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.