This very simple and traditional recipe is essentially for a regional Irish Pan Boxty, or Boxty In The Pan. Delicious and savoury it is perfect served with crispy bacon and sausages in the morning.
Grated Potato Cakes In The Pan Recipe
Serves 4 – cut into 4 traditional farls.
- 6 medium sized potatoes
- a small handful of white plain flour
- pinch of salt
- 2 knobs of butter (for frying)
Scrub the potatoes in the sink under running water (but there is no need to peel them). Take a muslin cloth and lay it into a large mixing bowl. Roughly grate the potatoes into the cloth, (through a wide grating) then gather up the cloth and twist, squeezing out the starchy potato liquid into the bowl below – set the potatoes in the cloth aside and allow the starchy liquid to sit for about 20 minutes, until the starch settles to the bottom of the bowl.
Drain off the water, and leave the starch in the bottom of the bowl. Add the grated potato, a small handful of white flour, and a pinch of salt. Mix all of this together.
Melt a knob of butter in a traditional heavy iron pan (or a heavy non-stick frying pan) and spoon all of the potato mixture in. Spread it out, it should be about 2.5 cm (1 inch) thick. Cook on a medium-low heat.
Let it brown nicely on one side, before turning it over (add in a little extra butter) and then fry on the other side. This takes about 30 minutes depending on the heat and the pan you are using. It is much better to cook the Boxty slowly, rather than too fast.
The Grated Potato Cake should be crisp and golden on the outside. Cut the ‘Boxty’ into four equal farls and serve.