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Nutrition Facts
Serving Size 1 potato cakes 46g Recipe makes 16 potato cakes) The following items or measurements are not included below: 1/2 teaspoon fresh ground pepper
Calories 54
Calories from Fat 19		(35%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 83mg		3%
Potassium 131mg		3%
Total Carbohydrate 7.5g		2%
	Dietary Fiber 0.7g	2%
	Sugars 0.7g
Protein 1.5g		3%
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Boxty

Recipe #138744 | 25 min | 25 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Chef Kate
Sep 24, 2005

Boxty is essentially potato cakes using both grated and mashed potatoes. The word comes from the Irish bac-stai, for the traditional cooking of potatoes on the hob (bac) over an open fire (stai.) Margaret Johnson ("The New Irish Table" gives this recipe for a boxty from a restaurant in Killarney, County Kerry, using only grated potatoes. She recommends serving it with bacon and cabbage or Irish stew.

16 potato cakes (change servings and units)

Ingredients

1 lb boiling potato, peeled
1 large onion, finely chopped
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon nutmeg, freshly grated
2 tablespoons flour
2-4 tablespoons unsalted butter

Directions

1
Line a large bowl with a piece of muslin or cheesecloth, or a clean linen towel.
2
Using the large holes of a box grater, grate the potatoes into the bowl.
3
Squeeze the cloth to extract as much of the starchy liquid as possible.
4
Discard the starchy liquid, return the potatoes to the bowl, and stir in the onion, eggs, salt, pepper, and nutmeg.
5
Add the flour and mix well.
6
In a large skillet, melt 2 tablespoons of the butter over medium heat.
7
Drop the potato mixture, 1 tablespoonful at a time, into the skillet; do not crowd the pan.
8
Flatten each cake with a spatula and cook for 3 to 4 minutes on each side, or until lightly browned and crisp.
9
Transfer the cakes to a baking sheet and keep warm in a 200-degree oven.
10
Repeat until all the mixture is used, adding more butter as necessary.
11
Serve immediately.

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Browse similar recipes by category

Course > Breakfast
Course > Side Dishes
Main Ingredient > Vegetables > Potatoes
Cuisine > European > Western > Irish
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: natasha8642

On Nov 14, 2009

What a wonderful recipe. My husband just made this for my breakfast and it was delicious, the entire batch was ate in less than 30 minutes!! This is sure to be a family favourite. Thank you.

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From: Chef #559862

On Mar 17, 2009

Pretty good! After reading the other reviews, I used the food processor with grater attachment, which I heartily encourage others to use-- so easy!! I would rather to use a sweet onion, and I would mince it rather than chop it next time. The nutmeg was interesting, and played very well with the pepper. It's worth a try with the nutmeg, but I'm not certain I'd use it again.

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From: French Tart

On Mar 25, 2008

A super and very authentic recipe for Boxty. I make mine with mashed potato or grated potato, and this recipe worked well with the latter method. I have never added nutmeg before, and I rather liked it - I used lots of black pepper, but not much salt, as I only has salted butter to hand. I was late making this for St Patrick's Day, but I never need an excuse to make this classic recipe - so, thanks Kate for posting a variation on a much loved Irish postao dish.......made for PRMR tag game. FT

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From: Tisme

On Jun 2, 2007

My mother in law used to make these without the nutmeg. I had forgotten all about them and I remember the kids used to love these. I made them just for a change and the kids (though older now) still love them. The nutmeg does add a nice taste to the cakes, and is not as overpowering as I thought it may be. Very easy using a food processor (grater attachment)and very quick indeed, although after all my efforts the son still put his tomato suace on them !!! Thanks Chef Kate

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