Boxty

Traditional Irish Potato dish from counties Cavan & Leitrim
Recipe by Helen Meaney.

 

Ingredients

1 kg potatoes
Flour (plain)
Salt

Method

Peel all the potatoes, grate half of each potato (to ensure you don’t grate your knuckles along with the end of each potato!! 😊) and put the other half of each potato into a pot to boil.

Cover the grated potatoes in water, to ensure they don’t discolour. When the boiled potatoes are soft, drain, and mash. Place into a large bowl.

Put the oven on to pre-heat (175° Celsius).

Drain the water from the grated potatoes as much as possible (I use a sieve for this), and then drain any residual liquid by placing the potatoes into a muslin or clean cloth and squeezing until the potato mixture is as dry as possible.

Add to the mashed potatoes, with enough flour to bind the mixture, and a good pinch of salt to season. Mix until everything is well incorporated.

Generously butter a baking dish, add the potato mixture, and pat down well. Spread a little butter over the top of the mixture and bake at 175° for approximately one hour.

Allow to cool, slice into wedges that are roughly thumb width, and fry either in butter or bacon fat.

Enjoy!