Active Time

　　5 minutes

　　Total Time

　　20 minutes

　　Boxty are traditional potato pancakes that are particularly loved in the Northern counties. They can be served as a potato side dish rather than mashed or boiled potatoes or as part of an Irish Breakfast . This is my husband Isaac's take on boxty, he uses cream and not too much flour so they're good and rich.

　　

Ingredients

Serves 4

　　1 egg

　　1/4 cup (50ml) light (single) cream

　　9 ounces (250g) baking or russet (floury) potatoes, peeled and coarsely grated

　　2 tablespoons (15g) all-purpose (plain) flour

　　Salt and freshly ground black pepper

　　2 tablespoons (25g) butter

　　

Step 1

In a bowl, whisk together the egg with the cream. Add the potato and flour, season with salt and pepper, and stir to mix. The mixture will be slightly runny.

　　

Step 2

Melt the butter in a frying pan over medium heat. Add the potato mixture and cook for 8 to 10 minutes on each side, until the surface is golden brown and the potato is cooked through. Remove to a serving plate and cut into wedges to serve.

　　From Rachel's Irish Family Food by Rachel Allen, © 2013 Harper Collins Publishers