Boxty

I know St Paddy’s Day was yesterday, but if you had any sort of Irish themed meal you probably have some cabbage and/or mashed potatoes left over.

Boxty is just a potato pancake using both mashed potatoes and coarsely grated potatoes.

These are great for breakfast, lunch, or dinner. And like anything else, you can customize them and add whatever you like to the mix. These are traditionally garnished with scallions. I didn’t have any on hand so I used parsley instead.

Boxty with Cabbage and Bacon

1 pound potatoes (about 3 medium ones)
A wedge of cabbage (you want about ½ to ¾ cup)
¼ cup sour cream (or buttermilk or milk)
1 small egg, beaten
½ cup flour
½ teaspoon baking soda
1/2 tablespoon kosher salt
Pepper to taste
3 scallions finely sliced, reserve 1 for garnish
4 slices cooked bacon, crumbled
2 tablespoons butter
2 tablespoons olive oil

1. Preheat oven to 250°F degrees. Place a cookie sheet lined with aluminum foil or parchment paper in the oven.
2. Peel 2 of the potatoes. Boil in salted water until tender. Drain and mash with a bit of milk and butter.
3. Boil the cabbage in salted water until tender. Drain, let cool, and slice. You want about ½ to ¾ cup. You can boil it in chicken broth for better flavor.
4. Peel, the remaining potato and grate. Mix in with the mashed potatoes. Add the sour cream and egg and mix well. Add the flour, baking soda, and salt. Add pepper to taste. Fold in the cabbage, crumbled bacon, and 2 sliced green onions.
5. Heat 1 tablespoon butter and 1 tablespoon oil on a large skillet. Form each pancake using a 1/3 cup measure. Don’t over crowd the pan. Cook until browned on both sides. Transfer to the oven. Cook the remaining mixture, adding more butter/oil if necessary. Remove them from the oven and serve with sour cream. Garnish with green onions and serve with sour cream. Makes 10.

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Author: onevanillabean

I have loved cooking and baking since I was 5 years old. It was the one activity that I would share with all my extended family. Like most people, I love traveling. I love visiting the markets, exploring unknown ingredients, and bringing them back home with me for inspiration. I find that recipes with simple and pure ingredients yield the best results.

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