Boiled Boxty

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while frozen hash browns save prep time.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water can be used for a lighter batter.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often more affordable.

Grate 250 grams of raw potato and measure out 250 grams of cooked mashed potato.

Measure 160 grams of flour and set aside.

Extract as much liquid from the grated raw potato as possible, allowing it to settle for about 20 minutes to separate the starch.

Pour off the liquid, leaving the starch at the bottom. Some people add the starch back in, but it's not necessary for boiled boxty.

In a mixing bowl, combine the grated raw potato, cooked mashed potato, flour, a little bit of salt, and pepper.

Knead the mixture into a dough. If using a mixer, use the dough hook and mix hard to bind the ingredients together.

Take a portion of the dough and shape it into a ball, about the size of a slither or tennis ball.

Bring a pot of water to a simmer and carefully place the dough balls into the water.

Let the balls simmer for about an hour and 10 minutes, ensuring they are compact in the water.

After simmering, remove the balls with a slotted spoon and let them chill.

Refrigerate the boiled boxty overnight.

The next morning, take the chilled boxty out of the fridge and slice them.

In a medium pan, mix butter with a little bit of oil and heat it up.

Refry the sliced boxty in the pan until they are golden brown on both sides, being careful not to burn the butter.

Optionally, place the fried boxty on kitchen paper to absorb excess fat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens