For Ireland’s third dish I bring you more potatoes! This simple and tasty dish was first made in the 1700s and was easy enough to make due to the use of potatoes, a widely available staple.
The first preparations of boxty used the following ingredients of grated potatoes, either oatmeal or flour, egg yolk, milk, and butter or animal fat. Many would transform tin cans into graters. Traditionally these “potato cakes” were cooked over the stove in a pan. The more modern approach to this meal does not differ dramatically, you can find the recipe here.
The combination of mashed with raw potatoes gives this dish a nice texture. Sometimes the cakes are served with a rich stout reduction sauce or a simple tab of butter- we used sour cream! 😍
Often times it’s recommended to serve these cakes with sausage and veg. We opted for honey glazed carrots and parsnips with thyme and rosemary along with kielbasa which is not traditional but what we prefer.
Oh the versatility of a potato. This recipe forever changes the game for leftover mashed potatoes! It was a wonderful surprise especially with the addition of sour cream. The carrots and parsnips were a lovely side and completed the meal. Don’t underestimate the ack of meat in this dish because these little cakes will fill you up! We rated them 8.5/10.