Georgia Magazine - April 2024 - 36

GEORGIA Cooks
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Before the potato famine that
devastated the Irish, the average Irish
male laborer consumed 12 to 15 pounds
of potatoes per day. No wonder the Irish
concocted numerous ways of making
potatoes delectable.
If making just a few potato
pancakes, keep the leftover batter
refrigerated for a day or two but not
longer, as it will grow mold. Keep leftover,
cooked boxty tightly wrapped in the
refrigerator for just a couple of days and
rewarm in a low oven.
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36 Georgia Magazine April 2024
BOXTY (IRISH POTATO
PANCAKES)
4 medium potatoes, peeled
1/4 cup butter
1 to 2 cups buttermilk, or as needed, divided
1 cup peeled, grated raw potatoes (about
2 medium potatoes)
2 tablespoons bacon grease or lard, plus
more as needed for frying the pancakes
(also may use unsalted butter or ghee)
1 cup chopped Vidalia onion or other
sweet onion
ZIP
2 tablespoons chopped Irish back bacon
or pancetta
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Sour cream and minced chives, for garnish, optional
Note: Start the boxty the night before you want to serve the pancakes. Cook the
4 peeled potatoes in boiling, slightly salted water, then mash them with 1/4 cup butter
and 1/2 cup buttermilk. Let mashed potatoes cool. Refrigerate overnight.
When ready to make the boxty: Using cheesecloth or a towel, wring out the grated
potato to extract as much liquid as possible. Reserve grated potato, discarding the
accumulated liquid.
In a medium frying pan set over medium-low heat, melt the bacon grease (or
ZIP
lard or butter) and saute the chopped onion and back bacon (or pancetta) just until
softened. Remove from pan, drain on paper towel and reserve.
In a large bowl, mix together the flour, baking soda and salt. Add the cold mashed
potatoes (that were prepared the night before) and the reserved grated potatoes to the
bowl. Start with 1 cup buttermilk and combine all, adding more buttermilk, if needed,
if the mixture seems too thick. Blend in the reserved sauteed onion and back bacon
(or pancetta).
Using a heavy pan, such as cast iron, heat more bacon grease (or lard or butter)
over medium heat. Scoop the potato mixture into individual patties (makes about 6)
and lay them in the pan, pressing them flat with a spatula. Fry until browned, then flip
and fry the other sides until browned. Lower the heat as needed so the boxty doesn't
cook too fast. This will allow the grated potato to cook so it doesn't end up crunchy in
the finished pancakes.
If cooking boxty in batches, keep them warm in the oven until all are made.
Garnish with sour cream and chives, if desired. Makes about 6 (4-inch) pancakes.
For breakfast, serve boxty with a fried egg,
fried bangers (Irish sausages) or back bacon,
fried mushrooms and baked beans. Serve it for
dinner with a garnish of sour cream in honor of
St. Brigid, the patron saint of dairy in Ireland.
✃
JANE F. GARVEY
Georgia
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Georgia Magazine - April 2024

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