Boxty is a traditional Irish Potato Flatbread or a pancake made using potatoes as the main ingredient. A delicious treat for potato lovers with potato and butter.
It is like a hash brown type pancake with a crisp texture and buttery flavour. It can be done on a griddle as well as an oven and is perfect for your breakfast or brunch.
This is said to have originated during the Irish famine and uses a combination of both cooked and uncooked potatoes. Yes, something different with a combination of both cooked and uncooked. It however tastes delicious and is a delight for any potato lover.
Leftover Potatoes Recipe
It is also a good use of any leftover potatoes you might have. The best is to use the floury type of potatoes for this Boxty.
Another similar recipe with potatoes again from the Irish Cuisine is this Potato Apple Bread. Another interesting brunch idea or perfect appetizer for parties.
Preparation of Boxty
The process is simple. Potatoes are cooked and cooled down. Then they are added along with grated uncooked potato. Butter, salt and flour are added to the mixture to form a dough One can add chives or parsley or any herbs for added taste.
Flatbread or Pancake
A few like to add buttermilk too, to prepare it in a pancake way. I have not added any, but one can certainly do.
Cook on a Griddle or an oven
The dough is then rested for 15-20 minutes. Then individual flatbreads are rolled out and cooked on a griddle or an oven. I have cooked on a griddle. To cook in an oven, preheat the oven to 180 Deg C and let it cook for 20-30 minutes until golden brown on both sides.
Generally served with soup or as a brunch along with mushrooms and sauteed kidney beans.
Recipes in the series A-Z International FlatBreads
So here goes the recipe of Boxty – Irish Potato Flatbread:
Boxty – Irish Potato FlatBread
- 250 gms Floury Potatoes, peeled & diced or just peeled for cooking
- 250 gms Floury Potatoes (peeled – For using raw)
- 50 gms Butter, melted
- 1 tso Salt (or as per taste)
- 1/2 tsp freshly ground Black pepper (or as per taste)
- 1 Cup All purpose Flour / Plain Flour / Maida
- 1 tbsp chives/parsley chopped or dried (1/2 tbsp) (Optional, but would add taste to it. I did not had so skipped)
- Cook the peeled and diced potatoes until soft. Alternatively one can pressure cook the potatoes.
- Leave them in a colander to remove the excess water. Once cool, Mash them well.
- Peel & grate the remaining raw potatoes and keep them in cold water for 5-10 minutes, so that we get the excess starch removed.
- Add them into a muslin or a clean cotton cloth. Squeeze out the liquid and leave to stand for a few minutes.
- Combine the cooked and raw potatoes in a large bowl with the butter, salt , pepper and herbs.
- Add in enough flour to make a soft dough. Knead it for a few minutes on a floured surface until smooth. Cover & Leave for 15 minutes.
- Divide the dough into equal size balls and roll out on a floured surface about 1/2 cm thick.
- Shallow fry them with butter until golden brown on both sides.
- Alternatively one can even bake them in a baking tray for 25-30 minutes.
- Serve hot with butter or some sides.
Linking this with
Day 2- International Flat Breads – Letter B
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