Irish Boxty Recipe

Grated raw potatoes: These provide the crispy texture for the boxty.

Mashed potatoes: These add a creamy and smooth consistency to the mixture.

All-purpose flour: This helps bind the ingredients together.

Milk: Adds moisture to the batter, making it easier to mix and cook.

Egg: Acts as a binding agent, holding the mixture together.

Salt: Enhances the flavor of the boxty.

Baking powder: Helps the boxty rise and become fluffy.

Butter: Used for frying, giving the boxty a rich, golden-brown crust.

When preparing grated raw potatoes, make sure to squeeze out as much moisture as possible. Excess water can make the boxty batter too runny, preventing it from holding together well during cooking. Use a clean kitchen towel or cheesecloth to wring out the potatoes thoroughly. This step ensures that your boxty will have a crisp exterior and a tender interior.

• grated raw potatoes - Substitute with grated sweet potatoes: Sweet potatoes provide a slightly different flavor and a bit more sweetness, but they can be used similarly in texture and moisture content.

• mashed potatoes - Substitute with mashed cauliflower: Mashed cauliflower can mimic the texture of mashed potatoes while offering a lower-carb alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients, though it may make the boxty slightly denser.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that can be used in the same quantity as regular milk.

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan alternative to bind the ingredients together.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used for frying to achieve a similar result.

• Allow the boxty to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled boxty in an airtight container, separating layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.
• For freezing, arrange the cooled boxty on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the boxty to a freezer-safe bag or container, separating layers with parchment paper. Label with the date.
• Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and then warm in a skillet or oven as mentioned above.
• For a quick reheat from frozen, place the boxty directly in a preheated oven at 350°F for about 15-20 minutes, or until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the boxty on a baking sheet lined with parchment paper.
  3. Cover them lightly with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the boxty in the skillet and cook for 2-3 minutes on each side, until heated through and crispy.

• Microwave Method:

  1. Place the boxty on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the boxty in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grater: To grate the raw potatoes finely.

• Mixing bowl: To combine the grated potatoes, mashed potatoes, flour, milk, egg, salt, and baking powder.

• Spoon: To mix the ingredients together in the mixing bowl.

• Frying pan: To cook the boxty over medium heat.

• Spatula: To flatten the potato mixture in the frying pan and to flip the boxty.

• Measuring cups: To measure out the grated potatoes, mashed potatoes, flour, and milk.

• Measuring spoons: To measure out the salt and baking powder.

• Egg beater: To beat the egg before adding it to the mixture.

• Paper towels: To squeeze out excess moisture from the grated potatoes.

• Plate: To serve the cooked boxty.

Prep ingredients ahead: Grate and mash the potatoes the night before to save time on the day of cooking.

Use a food processor: Speed up grating raw potatoes by using a food processor instead of a hand grater.

Preheat the pan: Ensure the frying pan is hot before adding the butter and potato mixture to reduce cooking time.

Batch cooking: Cook multiple boxty at once if your pan is large enough to save time.

Keep it simple: Use minimal toppings to keep the focus on the boxty and save time on preparation.