boxty on the pan,
If you can’t make boxty,
You’ll never get a man!
That’s right single ladies and gentlemen! Brush up on your boxty making skills! (Or if you’re going after a Pakistani dude, make that aloo tikkia).
Halloween as we know it originated as the Gaelic festival day of Samhain, which marks the end of the harvest and the beginning of the dark winter. Boxty is commonly eaten through October in Ireland (says the internet) and is a perfect traditional Irish Halloween breakfast.
These are comforting and delicious – creamy, crispy and savory potato pancakes, and much recommended for your Halloween table.
Boxty
Recipe from Chow
- 3 to 4 large Yukon Gold potatoes, peeled
- 3/4 cup whole milk
- 1 1/4 tsp salt, plus more for seasoning the potatoes before cooking
- 1 large egg
- 1/3 cup all-purpose flour
- 1/4 tsp freshly ground black pepper
- unsalted butter for the pan
- sourcream, and green onions for garnish
Heat the oven to 200°F.
Chop half of the potatoes into large chunks. In a pot, salt generously and cover with an inch of cold water. Bring to a boil, then reduce to a simmer until potatoes are tender.
Meanwhile, grate the remaining potatoes on the large side of a box grater. Toss with 1/4 teaspoon of the salt and set aside in a strainer.
When the boiled potatoes are tender, drain and return them to the pot. Mash with 1/4 cup of the milk until smooth.
Whisk together the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 tsp salt, add to the mashed potatoes. Press the grated potatoes with a spatula to remove any liquid, and add to the mashed potatoes, then stir everything together until evenly incorporated.
Heat a large nonstick frying pan over medium heat. When the pan is ready, add enough butter to lightly coat the bottom when melted. Spoon 3 dollops (about 1/4 cup) of the batter into the pan and spread each to about 1/4 inch thick. Cook 4-5 minutes each side, until golden brown. Keep warm in the oven on a baking sheet while you repeat with the remaining butter and batter. Serve warm, with sour cream, and green onions for garnish.
A couple tips – make sure to mash them thin so they cook well, and makes sure the heat is truly medium (had a couple that were a little past golden brown). Enjoy!
