Pan Boxty:
Irish Traditional Cooking | Kyle Books, 2012 | Serves 4
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...
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