Irish Boxty Recipes

TRADITIONAL IRISH BOXTY: THE BEST EVER POTATO PANCAKES, WITH A TWIST (IRISH POTATO PANCAKES)

Steps:

• In a small bowl, place the flour, baking powder and salt; set aside.
• In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
• Slowly add the buttermilk and stir gently (do not over mix).
• The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).
• Heat a griddle or nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.
• Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
• Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
• Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.

BEST EVER IRISH BOXTY

Steps:

• Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry with a paper towel. In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper. Let stand for 20 minutes. For Mushroom Filling2. Next, in a large nonstick skillet, heat oil and melt butter over medium high heat. (If using frozen mushrooms, be sure to defrost and drain first to avoid overly thinning the sauce.) Add mushrooms to skillet and leisurely cook, without crowding them, until golden brown. 4-5 min. Just before they are done, add the garlic, salt, and pepper. Add white wine and stir for 1 minute. Add broth, cream, and parmesan and stir, bringing the sauce to a strong simmer. Cook time may vary, but 5-7 minutes at a simmer should bring the sauce to desired consistency. Once the sauce has thickened to your liking, add the thyme then remove from heat and keep warm.For Boxty3. Coat another large nonstick skillet with cooking spray; heat over medium heat. When the skillet is hot, pour 3/4 cup batter into the center of the skillet; spread batter evenly (I use the bottom of the plastic measuring cup I used to pour the batter to spread it evenly into a circle). Cook until the top of the boxty appears dry; you'll see the boxty turning a shade darker as it cooks from the outside edges inward. Flip the boxty over using a spatula and cook 3 minutes longer or until golden brown on each side. Remove and keep warm on a plate with a cover. Repeat with remaining batter, coating skillet with cooking spray as needed. Combine4. Once you've made your 4 boxties, spoon 1/4 cup of filling onto the potato pancakes and fold over. Finish by topping each one with the remaining sauce which is usually a tablespoon or two. Serve immediately and enjoy!

IRISH BOXTY POTATOES

Steps:

• Make the mashed potatoes: Bring a saucepan of water fitted with a steamer insert to a boil over medium-high heat. Peel and cut potatoes into 1-inch pieces; add to steamer insert. Cover and cook until fork-tender.
• Heat milk and butter in a small saucepan over medium-high heat. Transfer potatoes to a large bowl; mash potatoes using a potato masher. Slowly add milk mixture and stir to incorporate with a wooden spoon until smooth; season with salt and pepper.
• Make the boxty potatoes: Transfer 1 1/2 cups mashed potatoes to a large bowl; reserve extra mashed potatoes for another use. Add grated potato to bowl with mashed potatoes. Whisk together egg and egg yolk; add to bowl with potatoes along with milk and scallions and stir to combine. In a medium bowl, whisk together flour, salt, baking powder, and pepper; add to bowl with potatoes and stir to combine.
• Melt 2 tablespoons butter in a large heavy-bottomed skillet over medium heat. Working in batches, adding butter as necessary, add 2 tablespoons batter to skillet and gently spread to form a 2-to-3-inch round; cook, turning, once, until browned on both sides, about 4 minutes per side. Serve immediately with butter.

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.