Also known as boxty pancakes, this is one of Ireland's best-known potato dishes. Said to have originated during the Irish famine, boxty even has its own poem but no known author: “Boxty on the griddle,/boxty in the pan./If you don't eat your boxty,/you'll never get a man.”
- Portion size 2 servings
- Credits : Canadian Living Magazine: March 2007
Ingredients
Method
Peel half of the potatoes; cut into large chunks. In saucepan of boiling salted water, cover and cook potato chunks until tender, about 15 minutes. Drain well; transfer to large bowl and mash.Peel and grate remaining potatoes. Squeeze out liquid and wring in kitchen towel to dry; add to mashed potatoes. Add green onions, flour, baking powder and salt ; mix well. Stir in buttermilk to make stiff mixture.
Heat skillet over medium-high heat; melt 1 tbsp (15 mL) each of the butter and oil. In batches and using remaining butter and oil, scoop potato mixture by heaping 1/4 cup (50 mL) for each pancake into skillet, without crowding. Using spatula, flatten to 1/2-inch (1 cm) thickness. Fry, turning once, until crispy and golden, about 8 minutes. Transfer to baking sheet. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; add about 8 minutes to heating time.) Reheat in 375°F (190°C) oven until hot, about 5 minutes.
Nutritional facts Per serving: about
- Sodium 405 mg
- Protein 4 g
- Calories 237.0
- Total fat 10 g
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 34 g
%RDI
- Iron 9.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 27.0
