Boxty: the recipe for the Irish potato-based specialty

I boxy I am somehow pancake salad with potatoes: a typical recipe from the Irish tradition, excellent for serving as a rich outline or to accompany any second course in place of window. You can also enjoy them for breakfast, for a special snack or for a Sunday brunch with family or friends.

The Boxtys were born after the great famine that Ireland experienced between 1845 and 1846, with the aim of using potatoes too liquid and avoid wasting them: the dough is in fact made up of one part boiled potatoes and one part raw potatoes. The latter are finely grated, collected in a cloth and then pressed well to remove the water from the vegetation.

Collect the potatoes in a salad bowl then add those boiled, well crushed, the flour, the yeast, the melted butter and the milk necessary to obtain a homogeneous and sticky mixture. It is transferred to a floured work surface, a lot is formed floppy disksto burn in a cross shape on the surface, then baked on both sides until lightly browned.

Crispy on the outside and soft and melting in the heart, the boxty will seduce young and old alike with its irresistible simplicity. Once ready, we topped them with chopped spring onion and accompanied by a creamy sour cream, but, if you wish, you can flavor the dough with other aromatic herbs or spices, such as thyme, mint, chives, paprika or pepper.

You can dip them in a yoghurt sauce or any other sauce you like, but also cut them in half and stuff them with vegetables, creamy fresh cheeses and deli.

Find out how to make boxty by following the step-by-step procedure and tips. Also try colcannon and dublin coddle.

How to prepare the boxty

Grate the raw potatoes and collect them in a clean kitchen towel 1.

Wrap and squeeze the tea towel well to remove excess water 2.

Collect the boiled and mashed potatoes in a bowl and add the raw ones, well pressed 3.

Mix sifted flour and baking powder 4.

Add salt and mix 5.

Add 30 g of lukewarm melted butter 6.

Continue with the milk, a little at a time 7.

Stir as you add the milk until you have a well blended, firm and slightly sticky mixture 8. If it turns out too hard, you can add a little more milk. Transfer it to a work surface and form discs about 1 cm thick.

Heat a drizzle of oil and a knob of butter in a pan, place two discs at a time and cook the boxty for ten minutes 9.

When the boxtys are golden brown, turn them gently and continue cooking on the other side as well. ten.

When the boxty are well cooked, remove them and continue like this until all the batter has been used up: they must be crispy on the outside and tender and soft on the inside. 11.

Transfer the boxty to a serving platter, garnish with chopped fresh spring onion and serve piping hot with sour cream 12.

storage

Boxtys keep in the fridge for A few daysclosed in a special airtight container.