Irish Boxty
"Boxty on the griddle, Boxty in the pan, If you can't make boxty, You'll never get your man" as it goes in the Irish folk rhyme. This charming verse captures the essence of boxty – a traditional Irish delight that never fails to impress. Whether it's a leisurely breakfast or a cozy dinner, boxty pancakes complement any meal beautifully. Pair them with a vibrant bouquet of greens and golden, runny fried eggs for an unbeatable combination that is sure to tantalize your taste buds. Making use of leftover mashed potatoes from last night and incorporating grated raw spuds, this dish embodies the art of resourcefulness in the kitchen.
Yield: 24 pancakes
Equipment: Flat griddle or cast iron skillets well seasoned
Ingredients:
200g flour
200g mashed or pureed cooked potatoes, preferably leftovers from supper or boiled the night before
200g fresh yellow flesh potatoes, coarsely shredded
1 large egg
1/2 tsp baking soda
1 tsp sea salt
400g Kefir or buttermilk
1/4 cup chopped chives or green onion (optional)
freshly grounded pepper
Olive Oil for frying
Instructions:
Prepare your frying pans or griddle to ensure they are well heated and oiled.
Mix shredded raw potatoes with cold cooked mashed potatoes. Add flour, salt and baking soda. Gradually add kefir or buttermilk.
Mix well all ingredients to form a thick batter.
When griddle is hot and well coated with oil, scoop 30ml of batter onto the surface forming round pancake. Ensure pancakes are well spread apart in order to cook well.
Cook each pancake for 3 minutes or until brown underneath and turn them over and cook for another minute or 2.
Keep warm in the oven while you use up all the remaining batter.
Serve with eggs and bacon or just on its own topped with Greek yogurt or melted butter
Taitneamh a bhaint as do chuid béile!
Bon Appetit!
