My delicious Boxty – arán bocht tí recipe stays true to my husband’s family’s recipe for Boxty. Containing grated potatoes, leftover champ, flour, baking soda, chopped parsley, egg and buttermilk with a simple seasoning of kosher salt and fresh cracked pepper.Happy St. Patrick Day friends- Lá fhéile Pádraig sona dhuit!” our countdown has come to an end and I have one last recipe this year for you to enjoy this celebration.
Boxty- arán bocht tí in Irish translates to “poor-house bread” is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht, and southern Ulster, in particular, the counties of Mayo, Sligo, Donegal (where it is known by the locals as poundy or poundies; also known as potato bread in Ulster), Fermanagh, Longford, Leitrim, and Cavan.
Boxty – arán bocht tí in the past was traditionally eaten with freshly churned butter on St. Brighid’s Day – February 1st. also known as the Feast of Brigid, celebrates the arrival of longer, warmer days and the early signs of spring.In ancient Irish mythology, Brigid was a fire goddess. Nowadays her canonization is celebrated with a perpetual flame at her shrine in Kildare.
St. Brigid represents the Irish aspect of divine femininity in her role as patron of babies, blacksmiths, boatmen, cattle farmers, children whose parents are not married, children whose mothers are mistreated by the children’s fathers, Clan Douglas, dairymaids, dairy workers, fugitives, Ireland, Leinster, mariners, midwives, milkmaids, nuns, poets, the poor, poultry farmers, poultry raisers, printing presses, sailors, scholars, travelers, and watermen.
Our Boxty – arán bocht tí recipe was served during our St. Patricks day countdown we do every year for Mr. McCallum…which now needs to go on an old-fashioned diet after eating all his Irish comfort foods…shh don’t tell him that though.
Boxty – arán bocht tí recipe
2 cups hand grated raw russet potatoes
- 2 cups leftover Champ
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon of baking soda
- 1/4 cup chopped parsley
- 3/4 of a cup buttermilk + more if needed
- 1 Egg, lightly beaten
- kosher salt, to taste
- freshly cracked pepper
- 2-3 tablespoons of oil of choice for frying
- unsalted butter, for serving
Note: using a dry tea-towel squeeze excess water from grated potatoes, by using wringing motions if desired, (I do not do this and they turn out perfect every time)
- Grate raw potatoes and mix with the leftover champ recipe. Add kosher salt, freshly cracked pepper, all-purpose flour, baking soda and 1/4 cup chopped parsley.
- Beat 1 egg lightly and add to mixture with just enough buttermilk to make a batter that will drop from a spoon.
- Drop by tablespoonfuls on a hot cast iron skillet or griddle pan that has been oiled
- Cook over a moderate heat for 3-4 minutes on each side.
- Serve while hot topped with fresh unsalted butter to have a real traditional Boxty this St. Patrick’s Day
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.