Saturday, March 16, 2013

Yummy! It's Time for Boxty~ Easy Irish Potato Pancakes


So, you might be asking yourself....what is Boxty? Well, Boxty is a traditional Irish potato pancake that contains a mixture of mashed and grated potatoes, resulting in a unique texture that’s part pancake, part hash brown. Ok, so I already know what you are going to say after you look over the recipe...this is NOT a traditional Irish Boxty! I know that my short cut version of a Boxty is not a traditional Irish potato pancake, but it is a great recipe if you are short on time. My recipe tastes almost identical to the traditional recipe, but without the extra work. If you have more time, you can make them from scratch (see recipe below).  Traditional recipes serve it with crème fraîche, but I like to serve them with sour cream. I know, I know...not very Irish. Hope you enjoy them as much as we do. Enjoy!


Short Cut Boxy Recipe:

Ingredients:


2 pounds of frozen onion flavored tater tots
2-4 oz pkgs instant roasted garlic potatoes
2 large shallots, finely chopped
1 egg, beaten
1 tsp salt
½ tsp fresh ground pepper
1 cup buttermilk
1/4 cup green onions, thinly sliced
1 cup all purpose flour
1 tsp baking powder
olive oil

Directions: 

Prepare instant potatoes and place in a large mixing bowl. Warm tater tots in microwave and crumble. Add to mashed potatoes. Place in mixing bowl with shallots, mashed potatoes, egg, salt, pepper and buttermilk. Sift the flour into the mixture. Add the baking powder. 



Combine thoroughly; the batter should resemble a pancake batter in consistency. 


Heat a skillet (or a griddle) over medium heat with a little olive oil, drop small amounts of  the batter onto the heated surface and cook as you would a pancake. 


Do not make them larger than 4" in diameter, otherwise you will have a really difficult time flipping them over as they are softer than a typical potato pancake.


Traditional Boxty Potato Pancakes:

Ingredients:

2 pounds pounds grated potatoes
2 large shallots, finely chopped
1 pound mashed potatoes
1 egg, beaten
1 tsp salt
½ tsp fresh ground pepper
1 cup buttermilk

1/4 cup green onions, thinly sliced
1 cup all purpose flour
1 tsp baking powder

olive oil

Directions:

Grate the potatoes then wring them out in a dishtowel to remove the excess water. Place in a bowl with shallot, mashed potatoes, egg, salt, pepper and buttermilk. Sift the flour into the mixture. Add the baking powder. 

Combine thoroughly; the batter should resemble a pancake batter in consistency. Heat a skillet (or a griddle) over medium heat with a little olive oil, drop small amounts of the batter onto the heated surface and cook as you would a pancake. Do not make them larger than 4" in diameter, otherwise you will have a really difficult time flipping them over as they are softer than a typical potato pancake.

Recipe adapted from: www.whatscookingwithdoc.com