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“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.) Margaret Johnson ("The New Irish Table") gives this recipe for a boxty from a restaurant in Killarney, County Kerry, using only grated potatoes. She recommends serving it with bacon and cabbage or Irish stew.”
READY IN:
25mins
YIELD:
16 potato cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a large bowl with a piece of muslin or cheesecloth, or a clean linen towel.
  2. Using the large holes of a box grater, grate the potatoes into the bowl.
  3. Squeeze the cloth to extract as much of the starchy liquid as possible.
  4. Discard the starchy liquid, return the potatoes to the bowl, and stir in the onion, eggs, salt, pepper, and nutmeg.
  5. Add the flour and mix well.
  6. In a large skillet, melt 2 tablespoons of the butter over medium heat.
  7. Drop the potato mixture, 1 tablespoonful at a time, into the skillet; do not crowd the pan.
  8. Flatten each cake with a spatula and cook for 3 to 4 minutes on each side, or until lightly browned and crisp.
  9. Transfer the cakes to a baking sheet and keep warm in a 200-degree oven.
  10. Repeat until all the mixture is used, adding more butter as necessary.
  11. Serve immediately.

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