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. ®
*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
- Tortilla de patatas
- 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