Wednesday, March 17, 2010

Boxty {Irish Potato Pancakes}


"Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man." A little Irish rhyme for my cousin, Steven.
Boxty, is a traditional Irish potato pancake, most often served at breakfast with eggs & bacon. In celebration of St. Patrick's Day, I decided to try my hand at the delightful, carb-o-licious treats. They were a huge hit with my little
leprechauns, who hate mashed potatoes. It's like the flavor & texture of mashed potatoes & french fries all rolled into one.
This recipe couldn't be easier & I recommend it for a fun cooking activity with the kids, to celebrate this time of year. We have been home together for 5 days now, due to a terrible
Nor'easter that hit this past weekend. So, I need all the help I can get keeping them entertained!


Begin by preheating your oven to 300 degrees.
Peel a large potato {about 9 ounces} & cut into large chunks.

Bring a small pot of salted water to a boil & cook the potatoes until tender {about 15 minutes}. Drain them, return to the pot & mash {I used my food mill for this}.

Transfer 1 cup of the mashed potatoes to a mixing bowl {if you have leftovers, reserve them for another use}. To them, add 3/4 cups flour, 1 teaspoon baking soda & 1 teaspoon kosher salt.

Take another peeled potato & grate it. You will need 1 1/4 cup of grated potato. Squeeze the excess liquid out of the potato with a paper towel.

Add that to the mixing bowl & stir to combine. I used my hands for this, as it was easiest.

Stir in some buttermilk {about a 1/4 cup}, a bit at a time, until the mixture has the consistency of mashed potatoes. Heat a light coating of canola oil in a large, heavy skillet over medium high heat. Drop the batter into the hot pan by the heaping tablespoonful. Using the back of a spoon, gently press down on the mounds to flatten slightly {they should be about 2" round}.

Cook for about 3 minutes, or until they are golden brown. Flip them over & cook for an additional 3 minutes. Transfer to a baking sheet & keep them warm in the preheated oven, while you make the rest.
To serve, transfer to a platter & sprinkle with fresh parsley {if desired}.

Boxty

Adapted from Bon App├ętit, May 1996
Makes 1 dozen

1 Yukon Gold potato {9 ounces}, peeled & chopped into large chunks
1 1/4 cups peeled & grated Yukon Gold potato {squeezed dry with a paper towel}
3/4 cup flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup buttermilk
canola oil
1 tablespoon minced fresh parsley {as garnish}

Preheat the oven to 300 degrees.
Bring a small pot of salted water to a boil & cook the chopped potato for 15 minutes, or until tender. Drain, return to the pot & mash.
In a mixing bowl, combine the mashed potato, grated potato, flour, baking soda & salt. Add in the buttermilk, a little at a time, until the mixture has the consistency of mashed potatoes {you may not need all of the buttermilk}.
Heat a light coating of canola oil in a large, heavy skillet over medium high heat. Drop the batter into the hot pan by the heaping tablespoonful. Using the back of a spoon, gently press down on the mounds to flatten slightly {they should be about 2" round}. Cook for about 3 minutes, or until they are golden brown. Flip them over & cook for an additional 3 minutes. Transfer to a baking sheet & keep them warm in the preheated oven, while you make the rest.
To serve, transfer to a platter & sprinkle with fresh parsley {if desired}.
Click here for the printable recipe.

8 comments:

Sayschnicklefritz said...

I love potatoes, all ways, but these look so delicious, I am freaking out!

Karen said...

Wow, these look so nice and crispy. I think this would be a perfect breakfast potato! I'm printing the recipe which will go into my growing stack of things to make! :)

Sippity Sup said...

Yum, Kinda like Irish Hash Browns! GREG

Flax Hill Gardener said...

My mother always makes these when she has leftover mashed potatoes. I'm so glad to have the proper name. Must have been passed down through the Neary side of the family.

Jenny said...

These look delicious... would Russet potatoes work instead of Yukon Gold?

kate said...

Thanks Jenny-
Yes, I would imagine any potato would work for this.

Tara said...

Just tried these for breakfast. They were the perfect texture, thanks!

Anonymous said...

OMG AS A POTATOE LOVER I DECLARE THESE THE BEST FOOD EVER!!!

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