Banger Boxty Recipes

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.

Steps:

• BANGERS, MASH, AND GRAVY: Heat the oil in a pan over medium high heat. Add the sausage and cook until golden brown, about 2 to 4 minutes per side, and set them aside, slicing them as desired. Add the onions and mushrooms and sauté until tender, about 5 to 7 minutes. Add the garlic and thyme and sauté until fragrant, about a minute. Add the Guinness, mustard, Worcestershire sauce, and brown sugar along with the sausage and simmer for 10 minutes. BOXTY: Mix the grated potatoes, mashed potatoes, flour, and enough milk to make a nice thick pancake like batter. Heat the butter in a pan over medium heat, add the batter and cook until golden brown on both sides, about 4 minutes per side. You can also add 1/2 cup shredded white cheddar to the pancakes if you'd like. : Add chopped herbs to the pancakes! :Top with fried egg

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.

Steps:

• Mix together mashed potatoes, shredded potatoes, egg, and buttermilk.
• Season with granulated garlic, salt, and pepper and thicken with flour.
• You do not want the mixture to thick, as you need a flat pancake to put meat/peppers into, cradled like a taco.
• Preheat a skillet, spray with non-spray cooking spray just before adding boxty mixture.
• Cook mixture as a pancake on medium to medium-low heat.
• Flip over and continue to cook until done.
• In a separate pan fry sausages until nicely browned, remove and slice.
• Return to pan, adding sliced peppers cooking until tender and sausages are browned.
• Mix together and cook until simmering: Shiner Bock beer (or other Bavarian type beer), beef stock, cheddar cheese, and granulated garlic, salt and pepper to make Beer Cheese Sauce.
• Top cooked pancake with sausage and peppers to make boxty.
• Pour beer cheese sauce over boxty.

Steps:

• Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately.
• Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda.
• Mix well, and add enough buttermilk to make a stiff batter.
• Heat a frying pan, grease with butter and cook large or small pancakes in the usual way.
• Eat them straight from the pan with butter, crispy rashers or pure Irish honey.
• *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.

Steps:

• Heat oil in a large cast-iron skillet over medium heat. Add bangers to skillet and cook until browned, about 2 minutes. Turn bangers and add chicken stock, garlic, peppercorns, and thyme. Cook for 5 minutes; turn bangers and continue cooking until heated through, about 5 minutes more. Serve.