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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is from the June19th issue of a local paper Coastal Point. Because my paternal grandmother was from Ireland, I am drawn to Irish recipes. The author especially liked these Irish potato cakes when he visited Ireland. He says that boxty is the perfect morning-after remedy if, by mistake, you lost count of the number of cocktails you drank the night before. I like black pepper so I would add that to the ingredients myself. I can't wait to try these! He sometimes makes a rich Divan sauce to top the boxty: Heat 1 can of cream of chicken soup, then stir in some cheddar cheese until melted. Ingredients:
1 cup raw grated potato |
1 cup milk or 1 cup buttermilk |
1 cup all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
1 egg |
1 cup cooked mashed potatoes |
1 cup onion, diced (optional) |
2 tablespoons butter |
Directions:
1. Grate the potato into a bowl. Pour the milk or buttermilk over it to prevent browning.
2. Sift together the flour, baking powder and salt.
3. In a separate bowl, beat the egg; add the sifted dry ingredients, grated potato with milk. mashed potatoes and onions, if using. Mix well. The mixture should be the consistency of thick pancake batter. Add more milk or sifted flour as needed to obtain the right consistency.
4. Melt the butter in a large heavy skillet or griddle over medium heat.
5. Drop spoonfuls of the batter onto the skillet or griddle, spreading it to about a 6-inch circle. Brown on both sides.
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