Both of my parents were from Ireland. The recipe you’re remembering is called Boxty. My father loved it. Here’s the recipe. Enjoy!
Irish Boxty
Ingredients
2 pounds of peeled russet potatoes
1 egg
2 tablespoons butter (salted)
1/3 cup all-purpose flour
¼ teaspoon ground pepper
3/4 cup of buttermilk
2 teaspoons salt
Irish Boxty Recipe: Preparation
Chop half of the potatoes them into large chunks and place in a saucepan. Cover with water and add salt. Bring water to a boil, then lower the heat and allow to simmer 10-12 minutes or until the potatoes can be mashed with a fork.
In the meantime, grate the remaining potatoes. It’s a good idea to do this step second, because grated potatoes will brown quickly if not used. Use the large holes in a grater, preferably the ‘box’ variety. Wrap the potatoes in a tea towel, squeeze the water from them and set aside for the moment.
When the boiled potatoes are ready, drain them, return them to the pot. add half of the buttermilk and mash until the mixture is smooth. Combine the mashed and grated potatoes in a large bowl.
Briskly whip the egg, flour, pepper, and remaining buttermilk. Add the potatoes to the mixture and stir until combined into a smooth batter.
Heat a frying pan over medium heat and add a generous amount of butter to cover the surface to ensure a crispy exterior to the potato cake. Scoop ¼ cup portions of the batter onto the heated surface and cook until the bottom is golden brown (3-5 minutes). Then flip the cakes and repeat for the other side.
Serve straight from the griddle with applesauce.
Both of my parents were from Ireland. The recipe you’re remembering is called Boxty. My father loved it. Here’s the recipe. Enjoy!
Irish Boxty
Ingredients
2 pounds of peeled russet potatoes
1 egg
2 tablespoons butter (salted)
1/3 cup all-purpose flour
¼ teaspoon ground pepper
3/4 cup of buttermilk
2 teaspoons salt
Irish Boxty Recipe: Preparation
Chop half of the potatoes them into large chunks and place in a saucepan. Cover with water and add salt. Bring water to a boil, then lower the heat and allow to simmer 10-12 minutes or until the potatoes can be mashed with a fork.
In the meantime, grate the remaining potatoes. It’s a good idea to do this step second, because grated potatoes will brown quickly if not used. Use the large holes in a grater, preferably the ‘box’ variety. Wrap the potatoes in a tea towel, squeeze the water from them and set aside for the moment.
When the boiled potatoes are ready, drain them, return them to the pot. add half of the buttermilk and mash until the mixture is smooth. Combine the mashed and grated potatoes in a large bowl.
Briskly whip the egg, flour, pepper, and remaining buttermilk. Add the potatoes to the mixture and stir until combined into a smooth batter.
Heat a frying pan over medium heat and add a generous amount of butter to cover the surface to ensure a crispy exterior to the potato cake. Scoop ¼ cup portions of the batter onto the heated surface and cook until the bottom is golden brown (3-5 minutes). Then flip the cakes and repeat for the other side.
Serve straight from the griddle with applesauce.