Boxty on the griddle, boxty in the pan. If you don’t get boxty, you’ll never get a man, or so the saying goes. Boxty, or bacstaí, is the quintessentially Irish potato cake. There are many different way to make these soft and delicious pancakes, with recipes being handed down from generation to generation, from mother to son.
This pancake is made by combining leftover mashed potatoes with shredded raw ones. Many recipes are based primarily on the mashed potatoes, while others use more of the shredded raw potatoes instead. But for the best results, and the smoothest of textures, for a dish that does not fall apart in the pan, the recommendation is to use an equal mixture of raw and cooked potato.
A traditional Irish dish using mashed and shredded raw potatoes to create a tender pancake.
- 1 cup mashed potato, leftovers work great
- 1 cup shredded raw potato
- ½ cup slice scallion
- 1 cup flour
- 1 egg
- 1 tablespoon milk
- 1 teaspoon baking powder
- salt and pepper to taste
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Toss the flour and baking powder with the shredded raw potatoes and scallion. Mix in the mashed potatoes.
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In a separate bowl whisk together the egg and milk. Add to the potato mixture and combine.
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Season with salt and pepper.
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Heat ¼ cup of vegetable in a large skillet over medium high heat.
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Drop in enough of the potatoes to form a 2″ - 3″ pancake when flattened with the back of the spoon.
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Fry on both sides for 3 to 4 minutes or until slightly golden brown.
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Drain on a paper towel-lined plate. And serve warm.
Leftover boxty is also used sometimes instead of bread for a sandwich or burger. Now just how good with that be?
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