BOXTY (IRISH POTATO PANCAKES)
Boxty, breadlike potato pancakes that originated in Ireland as early as the late 18th century, were created as a resourceful way to transform less-than-stellar potatoes into a hearty side dish. Variations of these crisp, chewy potato pancakes abound, but most involve some combination of mashed potatoes, grated potatoes, flour, baking soda or baking powder; buttermilk or eggs are sometimes added for richness. Popular in pubs but also made at home, they're typically served as an accompaniment to stews and rich meat dishes. This recipe is adapted from "The Irish Cookbook" by Jp McMahon (Phaidon, 2020), who serves them in a more modern fashion, with smoked salmon, sour cream and pickled onions, which balance and brighten.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weeknight, breads, vegetables, side dish
Time 45m
Yield About 12 pancakes
Number Of Ingredients 11
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.
IRISH ZUCCHINI AND POTATO PANCAKES
This is one of our favorite dishes during Lent. This recipe can be made ahead and then kept warm in the oven for 20 minutes. Being Irish and German, I make potato pancakes both ways. Serve with sour cream, applesauce, and/or ranch dressing. The kids love the ranch dressing.
Provided by TKCaterer
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.
- Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 30.4 g, Cholesterol 63.8 mg, Fat 22.6 g, Fiber 1.9 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 989.2 mg, Sugar 1.6 g
BOXTY, IRISH POTATO PANCAKES, WITH BANGERS IN A GUINNESS MUSHROOM AND ONION GRAVY RECIPE - (4.3/5)
Provided by Booper-2
Number Of Ingredients 19
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
IRISH POTATO PANCAKES
With recipe-ready Simply Potatoes, comfort food is even more comforting. Known in Ireland as Boxty, these griddlecakes are made with mashed and shredded potatoes with bacon bits and Cheddar cheese.
Provided by Simply Potatoes
Categories Trusted Brands: Recipes and Tips Simply Potatoes®
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet cook bacon and onions until browned. Remove from skillet. Reserve 1 tablespoon bacon grease. Set aside bacon and onions.
- Meanwhile, in large bowl stir together Simply Potatoes, baking mix, cheese, cooked bacon and onions. Stir in milk and egg just until moistened.
- Heat bacon grease in skillet over medium heat. Spoon four generous 1/4 cups of potato mixture into skillet at a time. Flatten slightly into pancakes. Cook each pancake about 2 minutes on each side or until golden brown. Use additional vegetable oil in skillet if needed.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 17.2 g, Cholesterol 38 mg, Fat 7.8 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 3.4 g, Sodium 412 mg, Sugar 1.5 g
BOXTY (IRISH POTATO PANCAKES) WITH BANGERS IN A GUINNESS MUSHROOM AND ONION GRAVY RECIPE
A recipe for Boxty (Irish Potato Pancakes) with Bangers in a Guinness Mushroom and Onion Gravy : Irish style potato pancakes stuffed with sausage in a tasty Guinness mushroom and onion sauce!
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Heat the oil in a pan over medium high heat.
- Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside, slicing them as desired.
- Add the onions and mushrooms and saute until tender, about 5-7 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Sprinkle in the flour and let it cook for a minute.
- Add the Guinness, mustard, Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.
- 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.
IRISH STYLE POTATO-CHIVE PANCAKES
Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. A famous Irish staple is the potato. Whip those into an old, easy standby and you have a great lunch, especially with a bit of sausage on the side. Posted for Zaar World Tour 05.
Provided by Amis227
Categories Lunch/Snacks
Time 1h40m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in large saucepan; cover with cold water.
- Bring to a boil over high heat.
- Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
- Drain potatoes, then return to saucepan.
- Turn heat under saucepan to medium-low.
- Cook potatoes until dry, about 2 minutes, stirring occasionally.
- Add milk.
- Using a potato masher, mash potato mixture until fairly smooth.
- Remove from heat; stir in chives, salt and pepper.
- Transfer to a medium bowl, cover and refrigerate until cold.
- Potatoes will thicken as they cool.
- Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
- Add three or four patties to skillet.
- Cook until golden brown, about 2 minutes per side.
- Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
- Serve warm with sour cream.
SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES
What a delicious combination: smoked salmon and chive pancakes! This dish is part of Irish cook Kevin Dundon's dinner menu for St Patrick's Day that I was delighted to find just recently in the March 2005 edition of the BBC Good Food magazine. And I certainly won't be waiting for St Patrick's Day 2006 before I try it. He describes this as a 'prepare ahead starter': the pancakes are served at room temperature. One detail in this recipe, I suppose incidental, that really intrigued me was that he doesn't use commercial spray-on oil. A reminder that there really are alternatives to so many of the products that the advertisers try to foist upon us. He suggests a simple alternative, one I opted for years ago after reading that commercial spray-on oils contain carcinogenics. But I have rarely seen recipes that suggest this. I have already posted the side dish to Kevin Dundon's St Patrick's Day menu: his scrumptiously creamy Colcannon. Next I shall be posting the main course dish: Guinness & Honey Glazed Pork. All the courses in his St Patrick's Day - or ANY day - menu sound just SO delicious!
Provided by bluemoon downunder
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- THE DRESSING: Place the wholegrain mustard in a bowl, using a whisk, slowly add the olive oil, then add a squeeze of lemon and set aside.
- THE PANCAKE MIXTURE: Mix together the eggs, flour, milk and chopped chives until smooth and season with salt and freshly ground black pepper to taste. Heat a medium-sized non-stick pan over a high heat and using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 minute, then flip, cook for 30 seconds more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
- TO SERVE: Arrange handfuls of salad leaves in piles on the side of each of six plates. Fold the pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
- Kevin Dundon's Notes for preparing this dish in advance: Make the pancakes the day before, stack them with a layer of greaseproof paper between each one and refrigerate.
- My Notes: When I make this dish, I am not going to try to track down smoked wild Irish salmon, delicious though it may be. I shall be making it with the best local smoked salmon available.
Nutrition Facts : Calories 314.1, Fat 19.5, SaturatedFat 4, Cholesterol 146.7, Sodium 68.1, Carbohydrate 27, Fiber 1.7, Sugar 0.5, Protein 8.8
IRISH HERB "SCONES" (POTATO PANCAKES)
From OldFashionedLiving.com. These are a potato pancake not a scone: very small amount of flour, no leavening, no milk or cream. Perhaps Irish "scones" are something entirely different than what I am accustomed to. Regardless-enjoy your Irish "Scone" Pancakes! PS you can most certainly use fresh herbs in place of the dried!
Provided by C G @Celestina9000
Categories Other Breakfast
Number Of Ingredients 11
Steps:
- Combine all ingredients (*except* for the oil/butter used for frying) in a large mixing bowl.
- Heat up a skillet (cast iron this time) on medium heat. Add oil and/or butter and melt; about 1-2 tablespoons.
- Shape the potato mixture into patties. Lightly dust the potato pancakes with flour. Fry until golden brown; approximately 5 minutes. Turn over, lightly dust with more flour and cook another 5 minutes. Do not crowd the potatoes when frying. Cook in batches.
- Serve the Irish "scone" pancakes with sour cream on the side, if desired.
BAILEYS IRISH CREAM PANCAKES
Entered for safe-keeping, from Yvonne Ruperti's "One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts," as shared on seriouseats blog. Cake flour ensures a fluffy pancake. More at: http://www.seriouseats.com/recipes/2014/03/baileys-irish-cream-pancakes.html
Provided by KateL
Categories Breakfast
Time 30m
Yield 9 4-inch pancakes, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Whisk butter, sugar, salt and egg in medium bowl. Whisk in milk and Irish cream liqueur until combined.
- Add flour and baking powder to the bowl, then stir until just about smooth. (Batter will still have some lumps, do not over mix.).
- In a large non-stick skillet over medium-low heat, heat 1 tablespoon butter. Drop as many 1/4-cup portions into the skillet as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more.
- Repeat with remaining batter.
- Serve warm with butter and syrup.
IRISH POTATO PANCAKES
Categories Potato
Number Of Ingredients 9
Steps:
- Peel the raw potatoes and coarsely grate them on to a clean cloth. Wring the cloth to extract as much moisture from the potatoes as possible. Put the grated potato in a large mixing bowl. Add the mashed potatoes and beat in the eggs with a wooden spoon. Add the flour, salt, pepper, grated onion and milk to the egg and potato mixture. Stir with the wooden spoon until all the ingredients are combined. Melt the butter in a large skillet over moderate heat. When the foam subsides, drop 2 or 3 large spoonfuls of the mixture into the pan and cook for 3-4 minutes on each side, or until the pancakes are golden and crisp round the edges. Remove the pancakes from the skillet, transfer them to a heated plate and cover with aluminum foil to keep them warm. Cook the remaining pancakes, adding more butter to the pan if needed. If necessary, the pancakes may be kept warm in a very low oven. Serve the pancakes as soon as they are all cooked.
IRISH PANCAKES FOR SHROVE TUESDAY(PANCAKE DAY)
This recipe came from irishamericanmom.com
Provided by Lynn Clay @LavenderLynn
Categories Pancakes
Number Of Ingredients 8
Steps:
- Make a batter by whisking together the flour, salt, eggs and milk.
- Add the melted butter and continue to whisk to form a smooth, thin batter
- Heat an 8-inch skillet over medium-high heat, and brush with melted butter.
- Pour about 1/4 cup of batter into the pan and tilt the pan from side to side to cover it in a thin layer of batter.
- Reduce to medium heat. When the top is beginning to look dry after 1 to 2 minutes, flip the pancake and continue to cook for an additional 30 seconds to 1 minute on the second side.
- Transfer the cooked pancake or crêpe to a plate, and cover with foil to keep warm. Repeat with the remaining batter
- When the pancakes are cooked, pour 1 to 2 teaspoons of lemon juice on the inside of each pancake, then sprinkle with sugar. Roll each pancake to form a cylindrical shape. Serve immediately.
- Alternative pancake fillings include jam, chocolate spread, maple syrup or golden syrup
IRISH PANCAKES ALSO KNOWN AS SCOTTISH PANCAKES
This recipe has been placed here for play in Culinary Quest - Ireland. Recipe found at http://www.irelandseye.com/aarticles/culture/recipes/cooking/pancakes.shtm. These are also known as Scotch Pancakes, especially in the North of Ireland. They must be cooked as soon as possible after mixing, because the acid in the buttermilk starts to react with the baking soda at once. For that reason the griddle or pan should be heated before combining the ingredients.
Provided by Baby Kato @BabyKato
Categories Pancakes
Number Of Ingredients 6
Steps:
- Sift the dry ingredients into a bowl.
- Make a well in the middle with a wooden spoon and add the egg.
- Break the yolk and pour in the buttermilk, mixing quickly to a thick batter.
- Do not beat, as this would develop the gluten in the flour and prevent the pancakes from rising.
- Fry in large dollops on a lightly-greased, hot griddle or heavy frying-pan.
- Drop scones are best served hot for tea, thickly spread with melting butter and syrup or jam.
IRISH PANCAKES
This recipe is from Irelandseye.com. These are also called Scotch Pancakes in Northern Ireland. They must be cooked as soon as possible after mixing, as the acid in the Pancakes, buttermilk, starts to react with the baking soda at once. For that reason the griddle or pan should be heated before combining the ingredients.
Provided by Lynn Clay @LavenderLynn
Categories Pancakes
Number Of Ingredients 5
Steps:
- Sift the dry ingredients into a bowl.
- Make a well in the middle with a wooden spoon and add the egg.
- Break the yolk and pour in the buttermilk, mixing quickly to a thick batter.
- Do not beat, as this would develop the gluten in the flour and prevent the pancakes from rising.
- Fry in large dollops on a lightly-greased, hot griddle or heavy frying-pan.
- Thickly spread with melting butter and syrup or jam.
SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES
A sophisticated salmon starter that your guests will adore...
Provided by Good Food team
Categories Brunch, Buffet, Dinner, Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 12
Steps:
- To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
- To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
- Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
- To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
Nutrition Facts : Calories 395 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 3 milligram of sodium
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