Boxty causes rows.
There are wildly differing recipes throughout Ireland, and everyone seems to have an opinion on the matter of what qualifies as ‘authentic’ and ‘traditional’. Generally made using an unusual mix of cooked and raw potatoes, there is evidence to suggest that the idea may have originated in the west of Ireland, but the tradition is also strong in the northerly counties. In her excellent book, ‘Ireland’s Green larder’ author Margaret Hickey proposes that the idea of grating potatoes would have been an expedient perhaps turned to during famine times as an alternative to throwing away soft potatoes.
At Rua, we make our Boxty once a year, and always around St Patrick’s weekend. The recipe comes from Nuala, our head chef in our Spencer Street café, who has made it for over 10 years for both our café and for sale in our shop.
Makes approximately 5 cakes. A quarter of a cake is ample as part of a full breakfast.
– 2kg spuds
– a small onion, finely chopped
– chopped parsley,
– 2 eggs, lightly whisked
– Sweat diced onion in butter and when soft add chopped parsley, cool slightly;
– Peel and coarsely grate potatoes;
– When done, squeeze the excess water from them – an unused tea towel or J-cloth is good for this;
– Add cooled onion and parsley to grated spuds, add beaten eggs, seasoning and mix well.
– To cook, fry on hot pan with some butter and a little oil to prevent butter burning.
– Shape into thick pancake shape on pan, and use a spatula to carefully flip over to do same on other side until golden brown.
– Serve hot with butter or salt, or cut into pieces and serve as part of a full breakfast.