A side dish created with mashed and shredded potatoes, boxty (BOX-tee) is often served with applesauce.
4 large potatoes (about 3 pounds), peeled and divided
1/2 teaspoon pepper
1 egg, lightly beaten
2 teaspoons salt, divided
2 tablespoons whipping cream
3 green onions, diced
1 cup all-purpose flour
1 teaspoon caraway seeds
6 tablespoons vegetable oil
- Cut 2 potatoes into cubes; cook potato cubes and 1 teaspoon salt in boiling water to cover 15 minutes or until tender.
- Drain and mash with a potato masher; set aside.
- Shred remaining 2 potatoes; press between layers of paper towels to remove excess water.
- Combine mashed and shredded potatoes in a large bowl; stir in remaining 1 teaspoon salt, onions, caraway seeds, pepper, beaten egg, and whipping cream.
- Gradually add flour to form a soft dough, shape into 12 patties.
- Fry patties, in batches, in hot oil in a large skillet over medium-high heat 6 to 7 minutes on each side or until golden brown. Drain on paper towels.
Makes 6 servings.
