Boxty

No
My genealogy is pretty straight forward. Scotch-Irish, and English.

Although I wasn't raised on much cultural foods, I thoroughly enjoy these Irish potato pancakes. You can find hundreds of online posts, and every one will be different. Depending on the area of Ireland they come from, they will vary greatly.

Ingredients:

4 medium size russet potatoes 

1/4 cup finely diced onions 

2 tablespoons butter

1/4 cup potato flour or AP flour

1 clove garlic

I egg 

Salt and pepper to taste.

To begin, peel 2 potatoes and dice them. Add the pieces to a pan of water, then cook until tender. Add the butter and mash them to a stiff mashed potato consistency.

Peel the other potatoes and shred them with a box grater, or food processor. Lightly sprinkle with salt then wrap the shreds in a kitchen towel.

Squeeze as much moisture out as much as possible.

Combine the mashed with the shreds adding the flour, egg, garlic, and onions. Mix well.

Heat a frying pan over medium heat and add 2 tablespoons oil, and a pat of butter. Form the potato mixture into firm balls a little bigger than a golf ball. Carefully add 2 or 3 balls to the oil and and flatten them to about 1/4 inch. Allow a few minutes for the boxty to brown then carefully flip them over, cooking the other side.

Browning time will vary due to you stove temperature. Remove from the pan and allow to drain on a cooling rack over paper towels. You can keep them warm in a 250 degree oven while the rest are cooked.

Salt and pepper to taste and enjoy!