Boxty - Irish Potatoe Pancakes

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Boxty - Irish Potatoe Pancakes

1 lb. boiling potatoes, peeled

1 large onion, finely chopped

2 eggs, beaten

1/2 tsp. salt

1/2tsp. freshly ground pepper

Pinch of ground nutmeg

2 Tbsp. flour

2-4 Tbsp. unsalted butter for frying

 

 

 

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.

 

Makes about 16 potato cakes.

 

Source: The New Irish Table (Chronicle Books, 2003), Margaret M. Johnson

Formatted by Chupa Babi: 03.12.08

 

Variation: Cut half the potatoes into 2-inch pieces. Cook the cut-up potatoes in

salted boiling water for 12 to 15 minutes.

 

In The New Irish Table (Chronicle Books, 2003), Margaret M. Johnson offers

recipes that reflect the traditions of Irish cuisine reinterpreted by

contemporary cooks. 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.) Johnson gives

this recipe for a boxty from a restaurant in Killarney, County Kerry, using only

grated potatoes. She recommends serving it with [favorite] and cabbage or Irish

stew.

 

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