Boxty

Boxty (bacstaí or arán bocht tí "poor-house bread") is a traditional Irish potato pancake.  The dish is mostly associated with the north midlands, north Connacht southern Ulster, in particular the counties of Mayo, Sligo, Donegal (where it is known locally as poundy or poundies; also known as potato bread in Ulster), Fermanagh, Longford, Leitrim, and Cavan.  There are many recipes but all contain finely grated, raw potatoes and all are served fried.

 

Some recipes include onions, but I hate onions ... so I use a recipe without them.

 

50g Plain Flour
4 Large Potatoes (peeled and grated)
1 Egg (beaten)
Pinch of Bread Soda (sieved)
Salt and Pepper
Oil for frying

 

Method:

  1. Put grated potatoes, flour, bread soda, egg, salt and pepper into a bowl.
  2. Mix well, until all ingredients are blended together.
  3. Use as soon as mixture is mixed. Do not allow to stand as the mixture can discolour.
  4. Heat a little oil on a frying pan, when hot drop spoonfuls of mixture onto pan and fry for about 3 to 4 minutes, then turn and repeat on the other side.
  5. Boxty should be golden brown when cooked.
  6. Serve hot.

Serving suggestions

  1. Served as part of a hearty Irish Breakfast.
  2. Place poached egg or scrambled egg on Boxty.
  3. Serve with beef or chicken.

Boxty on the griddle,
boxty on the pan,
If you can't bake boxty
sure you'll never get a man

Check out more great recipes in The Wild Geese Irish Kitchen group

Tags: Breakfast, Potatoes

Views: 1061

Replies to This Discussion

Permalink Reply by Bean Sáirséil on February 1, 2014 at 11:57am

I've not tried to make this as of yet…maybe it's time to try! Thanks for posting!

Permalink Reply by Mary Collins Dolan on March 6, 2014 at 11:06am

Leitrim and true boxty are synonymous!  

It's best to grate the potatoes over a bowl with a strainer and cheesecloth so that the water drains out of the potatoes.  Squeeze the cheesecloth lightly once after the potatoes have drained for 10-15 minutes (they will discolour but doesn't affect the taste), then continue with your recipe.  Leitrim boxty has very little flour and no egg, The potatoe mixture should be thin enough to coat the bottom of a fry pan on a low flame, and the boxty should be turned over once.  Fry until golden and cooked through.  Butter before serving.  Boxty is also nice with some mustard spread on it.  

We have an Asian restaurant here in Carrick-on-Shannon whose specialty is Boxty Wraps -- can you just taste chicken satay wrapped in a boxty?  Or beef with garlic & chilies wrapped in boxty?  Lovely!

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