Boxty is a very typical Irish dish. The word is derived from the Irish word bac-staí, referring to the traditional cooking of potatoes on the hob (bac) over an open fire (staí). The most popular recipe uses a combination of grated raw and cooked mashed potatoes patted together as small cakes to be fried. However, a great number of variations exists.
The little cakes can be served with smoked salmon for breakfast or as a side dish for lunch or dinner.
We owe this recipe to Margaret M. Johnson from the US. She is the author of eleven cookbooks as well as a food and travel writer who contributes to publications like Intermezzo Magazine, Irish Echo Newspaper and Teatime. She also blogs on her website irishcook.com.
2 large baking potatoes, peeled
2 large eggs, beaten
1/2 tsp salt
1/2 tsp freshly ground pepper
pinch of ground nutmeg
3 tblsp flour
2-4 tbsp butter for frying
scrambled eggs for serving
12 slices of Burren Smoked Irish Organic cold Smoked Salmon
crème fraîche for serving
lemon wedges for serving
chopped fresh chives for garnish
Cut one potato into 1.5" / 3.5 cm pieces and cook in boiling salted water for 12-15 minutes or until tender. Drain and mash.
Line a large bowl with a clean linen towel. Using the large holes of a box grater, grate the other potato into the bowl. Squeeze the cloth to extract as much of the starchy liquid as possible and then discard the liquid.
Combine the mashed and grated potatoes, and then stir in the eggs, salt, pepper, and nutmeg. Add the flour, mix well, and pat into small cakes.
In a large skillet over medium heat, melt 2 tbsp. of the butter. Working in batches, cook the potato cakes for 3-4 minutes on each side or until lightly browned and crisp. Transfer the cakes onto a baking sheet and keep warm in a 250°F/130°C oven. Once all the boxtys are fried up, make the scrambled eggs.
To serve, divide the scrambled eggs onto plates. Put 2 potato cakes on each and top with a slice of smoked salmon and a dollop of crème fraîche. Garnish with lemon and sprinkle with chives.