Pan Boxty

Boxty vies with champ and colcannon as Ireland’s best-known potato dish. It may have originated in the late 18th and 19th centuries, when potato harvests began to fail, as a way of using poor-quality potatoes that were useless for boiling. The watery, sometimes even rotting, potato was put into a cloth and squeezed to remove as much of the undesirable liquid as possible. The remaining pulp was shaped into cakes and baked on a heated griddle. When eaten instead of bread for the evening meal, milk or cream, and salt might be added to the mixture, which was known as dippity.

Granny Toye from Clones, County Monaghan, now 88 years of age, gave the recipe to me. Granny Toye says that pan boxty may be eaten hot or cold and may be reheated. A tablespoon of fresh herbs provides a delicious, if untraditional, flavoring to the dish.–Darina Allen

LC Hash Browns Answer to the Fudgy Browny Note

The only way we can think to describe pan boxty? As hash browns’ answer to fudgy brownies, with a crisp surface and a dense, moist but not greasy, almost but not quite gooey interior. It’s also quite possibly the most immense tater tot you’ve ever encountered. (Hey, we did what what was needed to entice our kids to try this–and it worked.) Pan boxty also works with really quite perfect potatoes, not just rotting ones. And as with so many traditional recipes, the recipe comes in all manner of shapes, sizes, and incarnations. The one constant? That pan boxty is itself a constant in Irish cookery, witnessed by this classic ditty. (Feminists, please note, LC cannot take credit for this rhyme nor will LC be held responsible for it.)

Boxty on the griddle
Boxty on the pan
If you don’t eat boxty
You’ll never get your man.

Pan Boxty Recipe

  • Quick Glance
  • 20 M
  • 1 H
  • Serves 4

Ingredients

  • 6 medium (about 3 pounds) russet potatoes, unpeeled
  • Small handful all-purpose flour (2 to 3 tablespoons)
  • Salt
  • Butter (about 4 tablespoons)
  • Fresh herbs (optional)

Directions

  • 1. Scrub the potatoes but don’t peel them. Line a bowl with a flour sack towel or some cheesecloth. Grate the potatoes onto the cloth, then gather the ends of the cloth and squeeze the liquid from the potatoes into the bowl. Set the potatoes and cloth aside, and let the potato liquid in the bowl sit until the starch settles, 10 to 20 minutes. You should have 8 to 10 cups of grated potatoes.
  • 2. Carefully drain the water from the starch in the bottom of the bowl, reserving the starch and discarding the water. Add the grated potatoes, a small handful of flour (maybe two tablespoons or so), and a generous pinch of salt and toss to coat the potatoes.
  • 3. Melt a generous bit of butter in a large cast-iron skillet (10 to 12 inches) over medium heat. Add the potato mixture and pat it down into an even layer. It should be 3/4 to 1 inch thick. Cook over medium heat, letting it turn a nice golden brown. Brown one side before turning it over. Don’t increase the heat above medium to rush it, but do peek occasionally to make certain the potatoes aren’t browning too quickly. You want the outside to turn pale brown by the time the inside is slowly becoming tender. Flip the boxty. (Here’s the thing with flipping the boxty. (You can do this by sliding a plate over the skillet, carefully inverting it, then carefully slipping the boxty back into the skillet. Or you can use a couple of spatulas and a flick of the wrist. Or if you prefer a chunky hash, flip the potatoes over in chunks and press them with the back of the spatula to make them even.) Cook the pan boxty on the other side until crisp and golden on the outside, tender and creamy on the inside, about 40 minutes total, depending on the heat and the size of your skillet. Again, be patient and don’t crank the heat or the outside will scorch while the inside remains underdone.
  • 4. Cut the boxty into 4 wedges and serve it straight from the skillet.
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Testers Choice

Testers Choice
Testers Choice
Karen Depp

Mar 13, 2012

This is fun to make and fun to eat! The crisp outer layer is super and just what I’d expected, the tender inside is equally as good. I added fresh herbs the first time I made it–parsley, some thyme, and a wee pinch of rosemary and chopped oregano–and thought it was perfect . The second time I added some chopped green onion and a lot of parsley. The only problem I have with this recipe is that it says it serves 4, but it doesn’t tell you 4 giant lumberjacks! I found that 6 medium potatoes makes enough to serve at least 12 regular people. I would cut this recipe in half next time and invite some hungry friends over.

P.S. This was just as good the next morning with a sunnyside egg on top. Try it, you’ll love it. And when you pile lots of chopped parsley on top, you can serve it on the 17th of March!

Before I say anything else, let me explain that I’m a home fries type of gal. I’ve yet to meet any sort of hash browns with whom I’m compatible, so I was leery about me and Pan Boxty. Let’s just say that while I still swoon to home fries, I’ll definitely be cheating on them with this little number. I was quite startled at the size of the mound of grated potatoes before me, so I used a 12-inch cast-iron skillet rather than a 10-inch so I could spread that heap of spuds into a slightly thinner cake, which was still a good inch thick. I was thinking the wider skillet may help the inside turn tender before the outside scorched. I needn’t have worried, as the Pan Boxty turned a lovely crisp golden brown on the bottom within 20 minutes. Though I played it safe and flipped the spuds using two spatulas, next time I think I’ll try to flip it midair, as the cake was really cohesive, more so than any hash brown I’ve ever made. (I would love to say, for the benefit of those who need to eschew flour, that the ingredient is optional, but it’s really not. It helps create a stickiness among the shreds of spuds that makes turning the entire thing a cinch.) The result was, as promised, the potato counterpart to a fudgy brownie–crisp outside, dense and moist inside. Full confession: I used olive oil instead of butter, but these were still, as I told my 10-year-old nephew, the world’s best and most monstrous tater tots. He didn’t argue.


Comments
Comments
  1. Liz says:

    Hi. I cannot use cast iron anymore, to my sorrow. What do I have to do differently if I use a nonstick fryer?

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Hi Liz! I’m very sorry to hear about your cast-iron situation, although I don’t think you need to do anything differently. Well, aside from keep an extra cautious eye on the heat, erring on the side of a lower rather than higher flame. (Cast iron tends to maintain a very steady temperature, whereas thin skillets such as nonstick frying pans are prone to more fluctuations, and also provide less of a buffer between flame and spuds.) I just made this recipe today, and wow! I think you’ll like it quite a lot, which is a good thing, because chances are there’ll be leftovers…

      • Liz says:

        Thank you, Renee. I generally use a lower heat just because it’s non stick. I do have a small stainless, but it’s too small for this.

        I’ll give it a try and let you know how it worked out. :-)

        • Renee Schettler Rossi, LC Editor-in-Chief says:

          Please do let us know, Liz. And you know, you could always cut the amount in half or thirds, because this does make quite a lot of Pan Boxty…

          • Lisbeth Clark says:

            FINALLY!!!!! I’ve gone back to eating the nightshades occasionally so tomorrow is going to be Pan Boxty Day. I’ll let you know how it comes out. Can’t wait. I love potatoes. :-)

            • Renee Schettler Rossi, LC Editor-in-Chief says:

              Lovely to hear it, Lisbeth! Although a word to the wise…I was on a potato hiatus, too, for a while (silly me) and when I started in again, wow and holy cow, it was as if I couldn’t stop! You may need to make a second skillet of boxty if you intend to share…

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