Bacon And Cheese Stuffed Boxty Recipe By Tasty Recipes

BACON AND CHEESE STUFFED BOXTY RECIPE BY TASTY

Steps:

• Peel and grate the raw potato, then wrap in a clean towel and squeeze out as much of the liquid as you can.
• Put the grated potato into a large bowl and stir in the cooked mashed potato and the flour.
• Stir in the melted butter and season if necessary.
• Add a bit of milk and stir, then add a bit more milk - keeping doing this until all of the milk is combined into the mixture and you have a somewhat sticky dough, if it's too wet add a bit more flour.
• Dust your hands and work surface in flour and grab a palm sized amount of the mixture, flattening it out to about 1-cm (¼ in) thick.
• Spoon some grated cheese and some bacon bits into the center and drop another flattened out dough mixture piece on top.
• Cut into a nice round shape using a cookie cutter making sure it's fully sealed. NOTE: Try not to make these too thick or they might not cook all the way through, if they are thick, lower the temperature to a low-medium heat instead.
• Fry in butter over a medium heat for about 4-6 minutes on each side until golden brown.
• Serve topped with a tablespoon of soured cream and a few bits of scallions.
• Enjoy!

CREAMY CHICKEN BOXTY

Steps:

• Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry. In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper. Let stand for 20 minutes. , Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Add mushrooms and leek; cook until tender. Gradually add cream. Whisk together flour and milk; add to pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper; heat through. Remove from the heat and keep warm., Coat another large nonstick skillet with cooking spray; heat over medium heat. Pour 3/4 cup batter into center of skillet; lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 2-3 minutes longer. Remove and keep warm. Repeat with remaining batter, coating skillet with cooking spray as needed., Spoon filling onto pancakes.

IRISH BOXTY

Steps:

• Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

BOXTY WITH BACON, EGGS & TOMATOES

Steps:

• Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
• Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.
• Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
• Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

BACON MAC & CHEESE-STUFFED ONION RINGS RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with parchment paper.
• Slice the onion into ½-inch (1.24 cm) thick rounds. Separate the rings and arrange on the prepared baking sheet.
• Roughly chop 4 slices of bacon and add to a medium bowl, along with the macaroni and cheese. Stir to combine.
• Fill each onion ring with a generous spoonful of the bacon macaroni and cheese. Transfer to the freezer for at least 1 hour, or until fully hardened.
• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside another rimmed baking sheet.
• Finely chop the remaining 2 slices of bacon and add to a medium bowl with the bread crumbs, salt, garlic powder, and pepper. Stir until well combined.
• Add the flour and eggs to 2 separate bowls.
• Coat a frozen onion ring in the flour, shaking off excess, then into the egg, then the bread crumbs, then back into the egg and bread crumbs once more. Set on the wire rack and repeat with the remaining onion rings.
• Working in batches of 2-3 at a time, fry the onion rings in the hot oil for 3-4 minutes, until deep golden brown in color and the macaroni and cheese is warmed through.
• Serve the onion rings warm with marinara sauce and ranch dressing for dipping, if desired.
• Enjoy!

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.