Boxty Irish Potato Pancakes Recipes

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:

• Prepare the pickled red onions: Slice the red onion thinly from stem to stem, then transfer slices to a small heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a simmer over medium, stirring occasionally, until sugar and salt dissolve, then pour on top of onions; set aside.
• Prepare the boxty: Fill a medium saucepan halfway with water; season generously with salt and bring to a boil over high heat.
• Peel half the potatoes, then cut them into 1-inch cubes, tossing the cubes into the water as you go. Once the water comes to a boil, continue to cook until potatoes are soft, 10 to 15 minutes.
• While the diced potatoes boil, peel the remaining potatoes, then grate them coarsely using a box grater. Season the grated potatoes generously with 2 teaspoons sea salt and 1 teaspoon pepper, toss to coat, then transfer them to a clean, dry kitchen towel. Squeeze the grated potatoes over a sink to remove the excess liquid, then transfer them to a large bowl.
• Once the diced potatoes are soft, transfer them to a colander to strain, then transfer to the large bowl with the grated potatoes; mash until creamy, and mashed and grated potatoes are well combined.
• Pour the buttermilk on top of the warm potato mixture and stir briefly just to combine.
• Add the flour and baking powder and stir until thoroughly combined.
• In a large cast-iron or nonstick skillet, heat 2 tablespoons butter over medium heat. Working in batches, spoon in the potato mixture using 1/3 cup measure to form small 3- to 4-inch-wide pancakes, leaving at least 1 inch of space between pancakes. Cook until nicely browned on both sides, 4 to 5 minutes per side. Repeat with remaining pancakes, adding more butter between batches as needed.
• Serve pancakes topped with pickled red onions, and smoked salmon and sour cream, if you like.

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: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.

Steps:

• In a bowl, whisk together the egg with the cream. Add the potato and flour, season with salt and pepper, and stir to mix. The mixture will be slightly runny.
• Melt the butter in a frying pan over medium heat. Add the potato mixture and cook for 8 to 10 minutes on each side, until the surface is golden brown and the potato is cooked through. Remove to a serving plate and cut into wedges to serve.