Gastronomixs

Pan boxty

Boxty is a name given to three different types of Irish potato dishes. Pan boxty are pan-fried potato 'pillows’.

Makes 1kg.

Pan boxty

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

floury potatoes

20

g

potato starch

100

g

flour

As needed:

 

butter

As needed:

 

salt

Preparation method

  • Rinse the potatoes in cold water.
  • Cook the potatoes in their skins until tender in water seasoned with salt.
  • Grate the potatoes over a bowl using a coarse grater.
  • Blend the grated potatoes with the potato starch and the flour.
  • Season to taste with salt.
  • Melt a little butter in a frying pan until it stops sizzling and starts to brown a little.
  • Portion a 2.5cm layer of the potato mixture in the pan.
  • Gently fry the boxty on one side until a lovely golden brown.
  • Carefully flip the boxty and fry until the same colour golden brown.

Serving suggestions

  • Serve with sour cream and finely chopped chives or spring onion.
  • As a component in a composition with salmon and egg.
  • As a component in a composition with mushrooms and whisky-cream sauce.

Previous page