She Strengthens

Discover the Flavors of Ireland: A Delicious Boxty Recipe

What is Boxty?

Boxty is a traditional Irish dish that combines the best of both worlds: the fluffiness of a pancake and the crunch of a hash brown. Made with a mixture of mashed and grated potatoes, this unique texture is sure to delight your taste buds.

Versatility Unleashed

Boxty is not just limited to Irish cuisine. Its mild flavor makes it an excellent canvas for a variety of toppings, from classic Irish fare to international flavors. Why not try pairing it with smoked salmon and crème fraîche for a twist on traditional blini?

Let’s Get Cooking!

* Servings: 6-8 *

Difficulty: Easy

Time: 1 hour 10 minutes

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled
• 3/4 cup whole milk
• 1 1/4 teaspoons fine salt
• 1 large egg
• 1/3 cup all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 1-2 tablespoons unsalted butter, cut into small pieces

Instructions:

Step 1: Prepare the Potatoes

Preheat your oven to 200°F. Chop half of the potatoes into large dice and place them in a medium saucepan. Salt generously and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat to low and simmer until fork tender, about 8 minutes.

Step 2: Grate the Potatoes

Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of salt and place in a fine mesh strainer set over a medium bowl; set aside.

Step 3: Mash and Mix

When the boiled potatoes are ready, drain them and return them to the pot. Add 1/4 cup of milk and mash until smooth. With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir).

Step 4: Create the Batter

In a large bowl, whisk together the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.

Step 5: Cook the Boxty

Heat a large nonstick frying pan or griddle over medium heat. Test the pan by sprinkling a couple of drops of cold water; if it bounces and sputters, it’s ready to use. Add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4-5 minutes. Flip and cook the other side until golden brown, about 4-5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm and enjoy!