Boxty – a traditional Irish potato pancake.
It’s almost time for the “wearin’ o’ the green.” The one day every year that people of Irish heritage set aside to honor Ireland’s foremost patron saint, St. Patrick.
March 17, Saint Patrick’s Day, or the Feast of Saint Patrick (Lá Fhéile Pádraig in Irish) is a cultural and religious celebration of the traditional date of death of Saint Patrick (c. AD 385–461). The day commemorates the arrival of Christianity in Ireland and celebrates the heritage and culture of the Irish in general.
Celebrations include parades and festivals, céilithe (traditional Irish music), and the wearing of green attire or shamrocks. Have you ever wondered why shamrocks are associated with the Irish? It’s because St. Patrick used the three-leafed shamrock to explain the concept of the Holy Trinity to Irish pagans.
Visiting St. Patrick’s Rock
When we visited Ireland several years ago, one of the most fascinating places we saw was St. Patrick’s Rock, also known as the Rock of Cashel. It’s a huge complex in the heart of Tipperary.
The Rock of Cashel (Carraig Phádraig in Irish) is also known as Cashel of the Kings. It’s reputed to be the site of the conversion of Aenghus (Angus) the King of Munster by St. Patrick in the 5th century AD. Long before the Norman invasion, the Rock of Cashel was the seat of the High Kings of Munster.
Most of the buildings on the current site date from the 12th and 13th centuries. We had a wonderful tour guide when we visited and he explained all the different architectural influences that appear in the buildings at Cashel.
But, getting back to modern St. Patrick’s Day observances, the one dish that seems to be synonymous with Paddy’s Day and all things Irish in the U.S., corned beef and cabbage, is very rarely eaten in Ireland. In Irish Country Cooking, chef Malachi McCormick says he likes corned beef, “But our national dish? No, it’s a New World dish!” It’s just not eaten there, and it’s certainly not washed down with cups full of green beer. I’m sorry but dancing leprechauns and died green food as a celebration of Irish culture just really sets me off. That’s why every year for St. Patrick’s I make it a point to cook something traditionally and authentically Irish. And this year’s recipe is Boxty!
How to Make Boxty
Boxty (bacstaí in Irish) is a traditional Irish potato pancake mostly associated with the north midlands. In some areas, it’s known as poundy or potato bread. ‘Boxty’ comes from the Irish aran bocht tí (‘poorhouse bread’) so-called because potatoes and buttermilk were very nearly the only things poor Irish people had to eat in the workhouses of the 1800s.
If you’d like to make an authentic Irish recipe for this year’s St. Patrick’s Day, boxty is just about as traditional as you can get!
Put the grated raw potatoes in the center of a clean cloth. Twist tightly to remove as much moisture as possible.
In a small bowl, combine the flour, baking powder, and salt. Whisk or stir with a fork to combine.
In a large bowl, stir together the grated potatoes, mashed potatoes, eggs, and onions.
Stir the flour mixture into the potato mixture.
Add enough of the milk to make a batter.
Heat a large, nonstick skillet over medium-high heat. Add half the oil and half the butter. Drop the batter by generously heaping tablespoons into the oil and butter. Brown on both sides (about 4 minutes per side).
Serve hot with a dollop of sour cream on each.
More Irish Recipes on Never Enough Thyme:
Boxty Recipes from Other Bloggers:
- Leitrim Boxty, 3 Ways from The Daily Spud
- Boxty (Irish Potato Cakes) from The Runaway Spoon
- Boxty from The Old Foodie
- Epicurious’ recipe for Boxty
Pin to Your Pinterest St. Patrick’s Day Board!
- 1 cup peeled, grated potatoes
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1 cup leftover mashed potatoes
- 2 eggs, lightly beaten
- 1-2 green onions, chopped
- 1/4 cup milk
- 2 tblsp. oil
- 2 tblsp. butter
- Sour cream for serving
- Put the grated raw potatoes in the center of a clean cloth. Twist tightly to remove as much moisture as possible.
- In a small bowl, combine the flour, baking powder, and salt. Whisk or stir with a fork to combine.
- In a large bowl, stir together the grated potatoes, mashed potatoes, eggs, and onions. Stir the flour mixture into the potato mixture.
- Add enough of the milk to make a batter.
- Heat a large, nonstick skillet over medium high heat. Add half the oil and half the butter. Drop the batter by generously heaping tablespoons into the oil and butter.
- Brown on both sides (about 4 minutes per side).
- Serve hot with a dollop of sour cream on each.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
- Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use
- Pyrex Glass Mixing Bowl Set (3-Piece)
- Tenta Kitchen Flexible Fish Turner Spatula, for Fish/Egg/Meat/Dumpling Frying
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 378 Total Fat: 19g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 112mg Sodium: 1096mg Carbohydrates: 44g Fiber: 3g Sugar: 2g Protein: 9g
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make!
if you like this recipe, be sure to follow me on social media so you never miss a post: