Celebrate St. Patrick's Day with Boxty

Such was the Irish rhyme handed down for generations in the northern counties of Ireland. Boxty, or bacstaí in Irish, is a traditional Irish potato pancake dating back to the 1700s. While many cultures serve their own variation of potato pancakes, the name boxty is believed to have originated from the Irish "arán bocht tí," which translates to "poor house bread," and it was a staple in households during times of financial struggle when potatoes were affordable and easily obtained for survival. This simple potato pancake incorporates both mashed and raw grated potatoes and is traditionally served in celebration on Feb. 1, also known as St. Brigid's Day, to honor the patron saint of dairy. The dish is enjoyed year-round as well. Boxty is commonly eaten alongside smoked salmon, sour cream, sausages, fried eggs, bacon, lamb chops and sometimes Irish beef stew. While it was a breakfast dish originally, there is no reason why it can't be eaten at any mealtime. Boxty is made from simple ingredients: two types of potato (grated and mashed), flour, baking soda and a binding agent like milk or buttermilk. While it's not mandatory, using buttermilk adds flavor and acid for further activating the baking soda, giving the potato pancakes a little bit more height. You can make your own buttermilk at home by adding vinegar or lemon juice to regular milk. For the 1/2 cup of buttermilk in this recipe, use 1/2 cup milk plus 1 1/2 teaspoons lemon juice or white vinegar. Recipes for boxty vary in their binding agents for the batter and can often call for buttermilk, milk, cream, eggs or butter, depending on personal preference in texture and taste. This adaptability allows for fun experimentation in the kitchen. With a crispy exterior and a soft pillowy middle, this recipe would also be a great way to use up any leftover mashed potatoes after a holiday meal. Most of the ingredients are pantry staples and readily on-hand. Another step in many of the traditional recipes instructed reserving the starch from the grated potato by first squeezing the excess liquid out using a clean cloth. Extracting the starchy liquid helped to better bind the mixture together and keep the outside crispy. Fun fact: The liquid starch was often saved in households for ironing shirts at a time when nothing went to waste. As the old Irish toast goes, "Here's to eyes in your heads and none in your spuds." Happy St. Patrick's Day! Irish Boxty: Adapted from justapinch.com Yield: 20 potato cakes 1 pound potatoes 1 small to medium onion, finely chopped 3/4 cup all-purpose flour 1 tsp. salt 1/4 tsp. pepper 1 egg 1/2 cup milk or buttermilk 1/2 cup vegetable oil Optional toppings: butter, chopped scallions, applesauce, sour cream Instructions: Wash potatoes and set half aside. Peel half of potatoes, chop into large chunks and place in saucepan. Cover with cold water and bring to boil over high heat. Reduce heat to low and cook 15-20 minutes, or until tender. Drain and place in large bowl. Mash potatoes and set aside. Peel and grate reserved potatoes. Stir grated potato into bowl of mashed potatoes. Add onion, flour, salt and pepper and mix well. Stir in milk and egg to form batter. In large skillet, heat oil over medium heat. Drop batter gently from a spoon into hot oil. Cook 3-4 minutes on each side. Drain on a paper towel and keep warm in the oven while cooking remaining batter. Serve warm with toppings of choice, such as butter, chopped scallions, applesauce and sour cream.