A delicious recipe from Brian McDermott on Today with Claire Byrne on RTÉ Radio 1.
Ingredients
The mainly Ulster dish has made a great comeback in recent years and rightly so. Rosti which is a similar dish, has been produced in restaurants for years, but the traditional Boxty with buttermilk is a much more flavoursome Irish version, still very much alive in the homes of Donegal.
Serves 8
- 1 kg of potatoes washed and peeled
- 320ml Buttermilk
- 160g Plain flour
- 10g Sugar
- ¼ teaspoon bread soda
- Pinch salt
- 100g butter for frying
Method
- Grate potatoes and place in a clean tea towel. Squeeze all the water out of the potatoes and place potatoes in a large bowl.
- Immediately pour 270ml of the buttermilk into the potato to prevent them from discoloring. Add the flour with the sugar and mix into the potato and buttermilk until you have a thick batter consistency.
- Dissolve the bread soda in the remaining 50ml of buttermilk and add to the mix and combine well.
- Heat a large frying pan and melt 50g butter on a medium heat. Add a good spoon full of potato mix, leaving some space between them, and cook for 3 minutes on each side or until golden brown.
- Repeat with another 50g of Butter and the rest of the potato mix.
- Seve with the remaining butter melted on top.
Brian's Top Tip:
Serve with grilled bacon and poached egg for one of the greatest breakfasts ever.
