Nancy J. Patrykus Recipe

Irish Boxty (Crispy Fried Potato Cakes)A WIN!

By Nancy J. Patrykus Finnjin


Recipe Rating:
Serves:
20 potato cakes
Prep Time:
Cook Time:
Cooking Method:
Pan Fry
201 Comments:

Nancy J.'s Story

From my (South Side Chicago) Irish friend, Coleen.
I Received most of her recipes in the late 90's. She has given me some really great authentic ones. She left Ireland in 1940. I will be putting more of them on Just A Pinch soon.

Blue Ribbon Recipe

Notes from the Test Kitchen:
We loved these potato cakes! They are quick and easy to prepare and are so tasty.

Ingredients

1 lb
potatoes
1
onion chopped fine
3/4 c
flour
1 tsp
salt
1/4 tsp
pepper
1
egg
1/2 c
milk
1/2 c
vegetable oil

Directions Step-By-Step

1
Set half of the potatoes aside for later. Peel and cut remaining potatoes into large chunks; place in a saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low and cook 15-20 minutes, or untill tender. Drain and place in a large bowl. Mash potatoes and set bowl aside.
2
Now peel and grate reserved potatoes and stir them into the mashed potatoes. Add onion, flour, salt and pepper; mix well. Stir in milk and egg to form a batter.
3
In a large skillet, heat oil over medium heat. Drop batter from a tablespoon into the hot oil, and cook 3-4 minutes on each side; drain on a paper towel. Transfer to your serving dish and serve with applesauce and sour cream. Bet you can't eat just one!

About this Recipe

Course/Dish: Potatoes, Other Side Dishes
Main Ingredient: Potatoes
Regional Style: Irish
Hashtag: #Irish

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201 Comments

user
linda Smith Cookenwithlov
Wednesday at 12:21 PM
Pinched have made something like this before.
user
Jane Hughes HappyLittleFatLady
Saturday, February 21 at 11:48 AM
I grew up eating boxty, but I've never seen a written recipe. We got boxty from Dad's side of the family and rosti from Mom's. We were lucky kids.

Thanks!
user
Saturday, February 21 at 10:15 AM - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
user
Saturday, February 21 at 10:12 AM - Kim Biegacki shared this recipe with discussion group: St. Patrick's Day & Irish Foods.
user
Rain Adkins Bluezinnia
Mar 30, 2014
I grew up on these, and have never eaten just one of 'em in my life. One suggestion, though--they're best at room temperature or barely warm. And they're killer with cold buttermilk.