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Traditional Irish boxty: A warm vegetarian dish for cold months and holidays
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If you haven’t tasted boxty before, you’re missing out! Boxty is a potato-based Irish dish best served warm. The below recipe makes a basic Irish boxty, but you can add to it as you like. Some New Celtic chefs prefer to add mushrooms, onions, or even berries to this treat. Omnivores often consume boxty with bacon in it or on the side.
Boxty is most popular during Samhain (pronounced Sow-ehn in Ireland, known here as Halloween). In America, boxty is also popular at Thanksgiving and Christmas.
This boxty takes about twenty minutes of preparation time and twenty-five minutes in the oven, assuming you’re experienced at peelin’ those potatoes.
Ingredients include:
- Peeled potatoes (1 pound)
- Plain flour (3/4 cup)
- Vegetable oil (2 tablespoons)
- Buttermilk (3/4 cup)
- Table salt (1/2 teaspoon)
- Baking powder (1 teaspoon)
Set some water to boil. Chop roughly one half of your peeled potatoes into relatively small pieces. Boil them until they are soft. After boiling (careful, they’re hot potatoes!), mush them into a smooth paste.
Grate the other half of the potatoes, placing them in a separate bowl.
Blend together with the other potatoes, adding salt, baking powder, and then flour. After these ingredients are mixed in, add the buttermilk and the potato starch left over from the grating.
In a medium-sized pan, place a bit of oil and heat. Pour the boxty batter in and make them like pancakes. After about four minutes, they should be brown on either side. Always serve boxty hot! This makes for a great breakfast food or snack.
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