Boxty on the griddle
Boxty in the pan
If you can’t make Boxty
You’ll never get a man
That is a traditional Irish rhyme that would NOT go over well in 2017, but it’s Pancake Tuesday and I’m in the mood for a savoury griddle cake so I guess I’ll let it slide.
Boxty, occasionally spelled “boxdy,” is basically a potato cake, eaten mostly in the north of Ireland, especially in counties Cavan, Fermanagh, Derry, and Tyrone. Boxty vies with champ and colcannon as Ireland’s best-known potato dish. It may have originated in the late eighteenth and early nineteenth centuries, when potato harvests began to fail, as a way of using poor-quality potatoes that were deemed useless for boiling. The potato pulp was shaped into cakes and baked on heated flagstones or a griddle.
This potato cake would have been considered an indulgent dish, and here boxty is a bit of a delicacy on the farm simply because it takes some time to prepare. Serve it on a cold winter evening; it’s wonderful with a bit of homemade crème fraîche and preserved apple sauce from the orchard.
6 medium potatoes
- 6 medium potatoes
- 1 teaspoon sea salt
- 1 tablespoon butter (or sunflower oil)