Boxty with black pudding and poached eggs

Name: Boxty with black pudding and poached eggs
Total time: 30 min
Ingredients: 120g of potatoes, grated (from one medium peeled potato); 120g of mashed potatoes; 120g of plain flour, sifted; 120ml of buttermilk, or milk soured with lemon juice; 1/2 tsp baking powder; 2 tbsp of butter, melted; salt; black pudding; eggs

by Chloë King

Item 1 of 1

Brunch
easy
6
30 minutes

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Chloë King's boxty recipe is perfect for a delicious brunch. These Irish potato cakes contain both mashed and grated potatoes, resulting in a nice fluffy pancake , still with a little texture. Delicious served with eggs and black pudding , they would also be great soaked in maple syrup and topped with crispy bacon.

To discover more about Northern Irish cuisine and for more of Chloë's recipes from the country, take a look at her feature.

First published in 2020

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These versatile potato cakes, like all home staples, can be made in more ways than one. Boxty potato cakes are denser and heartier than version I have made here using buttermilk. The mixture is cooked quickly in a hot skillet where it gently puffs up, producing a filling pancake that can be used much in the same way as a rosti or even a blini.

Ingredients

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Boxty

120g of potatoes, grated (from one medium peeled potato)
120g of mashed potatoes
120g of plain flour, sifted
120ml of buttermilk, or milk soured with lemon juice
1/2 tsp baking powder
2 tbsp of butter, melted
salt

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Method

Grate the raw potato into a clean cloth or tea towel and wring out as much of the water as you can. Some recipes suggest that you collect the starch that settles in the strained potato water and add this to the mix, but this is not essential

Mix the cooked mashed potato into the raw potato and break down with a fork. Sift over the flour and baking powder and mix well

Pour in the buttermilk and two tablespoons of melted butter then stir to form a batter of dropping consistency

Heat a dry skillet or frying pan until very hot, then spoon in the batter a dessertspoonful at a time. Spread the mix lightly as it goes into the pan so that it is no more than 1cm thick

As soon as bubbles start to appear, flip the boxty over to cook on the other side. You need to work quickly and keep a close eye. The boxty will puff up lightly in the pan and are cooked when both sides are golden brown

Serve with fried black pudding and poached eggs for a savoury option, or douse in maple syrup and top with crispy bacon for something sweeter

First published in 2020

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Chloë King

Writer and illustrator Chloe King is founder of the food lovers’ book club Cook the Books.

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