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Thursday 22 August 2013

The Humble Spud...


I make no apologies for this...I'm Irish and I love spuds. But my very favourite potato recipe has to be a baked boxty loaf, sliced, fried in butter and served with crispy rashers (bacon).

What's this got to do with erotica, spanking or romance?
Absolutely nothing...its just something delicious and uniquely Irish.

Boxty is a traditional recipe, supposedly developed in the days of the famine to make use of any blighted potatoes that were salvagable. depending on what part of the country you hail from, you may know boxty as a pancake, loaf or dumpling and to me, it should be a loaf, but over here in the west, its usually a pancake.

When I was a child, we traditionally ate it at hallowe'en, probably because the new potatoes were going out of season and the bigger, fluffier potatoes were coming on stream. It's easier to work with big spuds because it cuts down on the peeling, and the fluffier they are, the better the boxty. I got this recipe on the internet...It's totally yummy...but I double up the ingredients because it's a pain in the ass to make and yet gets gobbled down all too quickly.
The recipe is shared by Potato.ie and is from Gallagher's Boxty House...Follow the link here

It's so good it's sinful.
Eat and enjoy.


Home » Recipes » Gallagher’s Boxty Loaf


Preparation time: 40 minsCooking Time: 60 minsServes: 4
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500g Raw Potatoes Peeled
500g Cooked Potatoes Mashed
320g Flour
50g   Butter
10g   Salt
Grate the raw potatoes into a muslin cloth and squeeze as much liquid as possible into a bowl.
Let liquid stand for 20 minutes.
Gently pour off liquid and keep the starch that settled in the bottom of the bowl.
Add grated potatoes and mashed potatoes.
Add Starch and salt to mix.
Add melted butter
Knead on a floured surface.  You can use a mixer with the dough hook attachment for this and it is much quicker. Be careful not to over knead as this will produce a heavy dense product.
Grease three 450g baking tins and bake at 160°C for 60 minutes.
Check by piercing the centre with a knife. The blade should be clean when removed.
Remove from oven and let cool on a wire rack.
Cling wrap and store in fridge over night.
Slice and cook on a griddle top until golden brown.
Boxty Loaf is nicest warm and may be toasted and served with tomato and a black olive tapanede as pictured or with any topping of your choice.
Recipe as demonstrated at Bloom for potato.ie by Padraic Og Gallagher of The Boxty House.(www.boxtyhouse.ie)


  1. Oh God, Tara! This sounds sooo good! I can see what you mean about being annoying to make, but I think I might try it when the weather gets a little cooler. My mouth is watering, LOL.

  2. It is good Casey...but bad for the arteries because I love it dripping with melted butter...yum