Boxty is a name given to dishes that call for grated raw potato, the most common of which is often simply a griddled pancake of grated potatoes. In this version, dough is made and then cooked on the griddle to yield a type of bread that is eaten fresh with butter or later panfried in bacon fat to be eaten with breakfast.
- Yield: 12 (3 ounces/boxty)
- 1 lb Russet Potatoes, peeled
- 1 lb Cooked Mashed Potatoes
- 1.5 tsp Salt
- 5 oz All-Purpose ( A.P.) Flour + more for griddling
- Preheat griddle to 350 Degree F.
- Grate the peeled russet potatoes into a bowl with 2 cups of water in it.
- Remove the grated potatoes from the water (do not discard the water) and combine them with the cooked mashed potatoes in another mixing bowl; mix to combine.
- Add the salt to the potato mixture.
- The potato/water mixture should have potato starch settling on the bottom of the bowl. If the water is relatively clear and the bottom can be seen, pour off the water and add the starch to the potato mixture. If the water is still very cloudy. let it settle for a few minutes longer.
- Gradually add the flour to the potato mixture, a few tablespoons at a time, and knead to work it in (do not knead a lot—just enough to incorporate the flour) until the mixture becomes smooth dough.
- Divide the dough into 2 pieces, and roll out the 2 pieces into circles about ¼ inch thick.
- Cut each circles into 6 wedges, and cook on the griddle (on both sides) until they brown slightly, adding a small amount of flour to the griddle to keep them from sticking.
- Once done, they can be served immediately with sweet cream butter, or they can be saved to be panfried for breakfast.