Recipe for Irish Boxty

Recipe for Irish Boxty
“Boxty on the griddle, Boxty in the pan, If you can’t make Boxty you’ll never get a man.” This old Irish folk rhyme is indicative of the importance of Boxty in Irish homes. Almost every Irish family has a recipe for Boxty, which is served in three different ways: Boxty on the griddle are drop scones that are baked on a greased griddle; less flour and lots of milk make thin Boxty pancakes, almost like crepes, which are rolled and sometimes stuffed; more flour is added to make a stiffer dough for Boxty in the pan to form farls which are baked in the oven. Boxty always contains potatoes – most recipes contain both mashed potatoes and grated raw potatoes along with flour, salt, and milk. It’s amazing how such simple ingredients can be used in so many delicious ways.
There’s even a restaurant located in Dublin, Gallagher's Boxty House, which specializes in Boxty and other traditional Irish dishes. At Gallagher’s, the rolled Boxty pancakes are filled with steak, chicken, lamb, and even corned beef and cabbage; they’re sometimes even served with gravy on top. The following version of Boxty is a breakfast favorite, and the Hancock tasters like them slathered in butter, sprinkled with salt and pepper, and rolled up. Bacon, sausage, or ham and fried eggs are served on the side for a substantial weekend breakfast.

A food processor, blender, or small food chopper is much easier than finely grating the potatoes, and saves lots of time, since the finer the potatoes are ground, the faster the pancakes cook. A non-stick pan is a must, and since this is not a low calorie food, it’s not a good idea to skimp on the butter.

4 Servings
1 pound potatoes, peeled and chopped
1/2 teaspoon ascorbic acid mixture, such as Fruit Fresh, (optional, but this prevents the potatoes from turning pink)
1/2 teaspoon salt
2/3 cup flour
2/3 to 1 cup milk

1/4 cup butter, and more for serving

  1. Place the potatoes and ascorbic acid mixture in the bowl of a food processor and process, scraping often, until the mixture is finely chopped and very liquid. Alternately, finely chop in the blender or chopper, or finely grate.

  2. Mix in the salt, flour, and enough milk to make a batter that is smooth and thin enough to run when added to a hot pan.

  3. Heat a non-stick crepe pan or flat-bottomed skillet over high heat.

  4. Turn the heat to medium-high, and spread about 1/2 teaspoon of butter in the pan.
  5. ””

  6. Remove the pan from the heat, pour in 1/4 cup batter, and swirl the pan with the wrist so that the batter spreads out into a thin round pancake.

  7. Place back on the heat and cook until the bottom is golden brown and the batter on top looks set.
  8. ””

  9. Loosen the edges and flip; cook on the other side until golden.
  10. ””

  11. Transfer to a plate and keep warm while frying the remaining pancakes.

  12. To serve, spread with butter, add a little salt and pepper (or filling of choice), and roll up.

  13. Serve immediately.

Amount Per Serving
Calories 325 Calories from Fat 119
Percent Total Calories From: Fat 37% Protein 8% Carb. 56%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 8 g
Cholesterol 37 mg
Sodium 437 mg
Total Carbohydrate 45 g
Dietary Fiber 1 g
Sugars 0 g
Protein 6 g

Vitamin A 10% Vitamin C 29% Calcium 0% Iron 9%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.