Gaelic Boxty Recipes

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.

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.

GAELIC BOXTY

Steps:

• Boxty Mix:
• Wash and drain the raw potatoes at least twice to remove all starch. Place the raw and mashed potatoes in a large pot, add the flour and milk. Season and blend to a smooth consistency. Drop a small ladle full onto a hot griddle; push the mixture from the center outwards with the bottom of the ladle, cook for 2 minutes then flip the boxty over and cook through. Season with salt and pepper.
• Gaelic Filling:
• Sear the fillets on both sides in an oiled, well-heated pan, remove from the pan and set aside. Fry the onions and mushrooms until soft, add the whiskey (careful not to burn your eyebrows off), add the cream, cracked pepper and season with salt, to taste. Reduce a little then return the fillets to the pan continue cooking until the sauce thickened to the right consistency.
• Gaelic boxty:
• Place 3 medallions onto each hot boxty, cover with sauce and roll over to make an omelette shape spoon some sauce on the top and garnish with watercress.