Post-pub nosh neckfiller: Bog-standard boxty

Looking for a husband? This Irish no-frills spud-based stodge can help

A couple of observations

If you haven't got a stocking handy (the best way to strain the grated spud by far), then a tea towel will do. The boxty seen above is around 1.5cm thick – any thicker and you risk it not cooking through, we found.

An alternative is to make the mix a little runnier, by adding a splash more milk, and frying a thin "omelette", which can then be used as a wrap – for bacon, naturally.

Whatever boxty path you choose to tread, plenty of butter on top is pretty well obligatory, as demonstrated here by Katarina sporting a 100 per cent authentic California-Irish t-shirt:

Delicious. Potato lovers might also like to check out our previous tuber-based post-pub offerings rumbledethumps, tortilla de patatas, sag aloo and bryndzové halušky, which prove there's more than one way to skin a spud. ®

Bootnote

*The poor girl's already learned that dad intends to take full control of this process. When she recently expressed admiration for one local lad, I immediately offered to mediate in the process, assuming his family had an adequate number of donkeys by way of dowry. Otherwise, I told her, I'd be in a rocking chair on the porch, shotgun on lap, to repel unworthy suitors whose parents were unable to provide this perfectly reasonable asinine consideration.

Previous post-pub nosh neckfillers for your dining consideration ...

• Cuy chactado – Deep-fried guinea pig
• Rumbledethumps
• Tortilla de patatas
• Lángos
• Chana masala
• Smažený sýr
• El Reg eggs Benedict
• The Red Dwarf chilli chutney egg sarnie
• Sizzling sag aloo
• Chickpea stew à la Bureau des Projets Spéciaux
• 1.5 MILLION SCOVILLE masala omelette
• Hot Spanish tongue action
• Hearty hog maw
• The fantastical Francesinha
• Masala omelette
• Bryndzové halušky
• The mighty Scotch egg