Boxty Potato Cakes
Also known as boxty pancakes, this is one of Ireland's best-known potato dishes. Said to have originated during the Irish famine, boxty even has its own poem but no known author: “Boxty on the griddle,/boxty in the pan./If you don't eat your boxty,/you'll never get a man.”
Servings: 8 servings of 2 cakes each
Ingredients:
Roast Pork with Cider Cream Sauce, Boxty Potato Cakes and Lemon Brussels Sprouts
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 237 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 34 g |
| fibre | 2 g |
| chol | 12 mg |
| sodium | 405 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 9% |
| vit A | 4% |
| vit C | 27% |
| folate | 15% |
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6 russet potatoes (3 lb/1.5 kg)
3 green onions, thinly sliced
1/2 cup (125 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) buttermilk
3 tbsp (50 mL) each butter and vegetable oil
Preparation:
Peel half of the potatoes; cut into large chunks. In saucepan of boiling salted water, cover and cook potato chunks until tender, about 15 minutes. Drain well; transfer to large bowl and mash.
Peel and grate remaining potatoes. Squeeze out liquid and wring in kitchen towel to dry; add to mashed potatoes. Add green onions, flour, baking powder and sa< mix well. Stir in buttermilk to make stiff mixture.
Heat skillet over medium-high heat; melt 1 tbsp (15 mL) each of the butter and oil. In batches and using remaining butter and oil, scoop potato mixture by heaping 1/4 cup (50 mL) for each pancake into skillet, without crowding. Using spatula, flatten to 1/2-inch (1 cm) thickness. Fry, turning once, until crispy and golden, about 8 minutes. Transfer to baking sheet. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; add about 8 minutes to heating time.) Reheat in 375°F (190°C) oven until hot, about 5 minutes.
Peel and grate remaining potatoes. Squeeze out liquid and wring in kitchen towel to dry; add to mashed potatoes. Add green onions, flour, baking powder and sa< mix well. Stir in buttermilk to make stiff mixture.
Heat skillet over medium-high heat; melt 1 tbsp (15 mL) each of the butter and oil. In batches and using remaining butter and oil, scoop potato mixture by heaping 1/4 cup (50 mL) for each pancake into skillet, without crowding. Using spatula, flatten to 1/2-inch (1 cm) thickness. Fry, turning once, until crispy and golden, about 8 minutes. Transfer to baking sheet. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; add about 8 minutes to heating time.) Reheat in 375°F (190°C) oven until hot, about 5 minutes.
Additional Information
- Tip: Leftover boxty are awesome with poached eggs.
Source
Canadian Living Magazine: March 2007
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