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Boxty are traditional potato pancakes that are particularly loved in the Northern counties. They can be served as a potato side dish rather than mashed or boiled potatoes or as part of an Irish Breakfast . This is my husband Isaac's take on boxty, he uses cream and not too much flour so they're good and rich.
Recipe information
Total Time
20 minutes
Yield
Serves 4
Ingredients
1 egg
1/4 cup (50ml) light (single) cream
9 ounces (250g) baking or russet (floury) potatoes, peeled and coarsely grated
2 tablespoons (15g) all-purpose (plain) flour
Salt and freshly ground black pepper
2 tablespoons (25g) butter
Preparation
Step 1
In a bowl, whisk together the egg with the cream. Add the potato and flour, season with salt and pepper, and stir to mix. The mixture will be slightly runny.
Step 2
Melt the butter in a frying pan over medium heat. Add the potato mixture and cook for 8 to 10 minutes on each side, until the surface is golden brown and the potato is cooked through. Remove to a serving plate and cut into wedges to serve.
From Rachel's Irish Family Food by Rachel Allen, © 2013 Harper Collins Publishers
Recipe notes
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