If you’ve never heard of boxty, they’re traditional Irish potato pancakes (get the original recipe from chow and mine here). When I first mentioned making boxty to a few of my friends, a lot of their responses went something along the lines of, “oh, if we’re talking potato pancakes, then I’m a latke-boy/girl.”
(mmm, nothing like some fried potato!)
I, of course, love latkes, but boxty are not just the “Irish version of latkes” – they certainly may come from the same pancake genus (pancakius tuberosum), but they’re definitely not the same species. Boxty are more like the ultimate hash brown. They’re creamy but still textured on the inside, crunchy on the outside, and a bit on the thick side. The boxty I’ve had in restaurants is usually a bit thinner and seems to be deep-fried, but after perusing several online boxty recipes, I think my thicker variety are just as authentic.
Their great texture comes from the mix of mashed and grated potatoes. The mashed potatoes give the boxty a creamy smoothness while the grated potatoes keep the boxty from being too mushy. Make sure you strain the grated potatoes of most of their liquid – it keeps the batter from getting too runny and preserves some of the nice “mouth-feel” of the grated potatoes. Served with some sausage and swiss chard, this has to be one of the best classic meals ever.
Frankly, the Irish may have perfected their potato-ing in boxty and in the words of the immortal Irish folk rhyme:
Boxty on the griddle
Boxty on the pan
If you don’t eat boxty
You’ll never get a man.
4.25 out of 5 stackies: