Boxty- Traditional Irish Potato Pancakes
Description
s traditional Irish pancake is a combination of grated and mashed potatoes that make for a unique texture between a hash brown and pancake. Serve it for breakfast or for dinner with your favorite sides.
Ingredients
2 lb. (3 - 4 large) Yukon Gold potatoes, peeled
3/4 c. whole milk, divided
1 1/4 t. fine salt, plus more for seasoning the potatoes before cooking, divided
1 large egg
1/3 c. all-purpose flour
1/4 t. freshly ground black pepper
1 - 2 T. unsalted butter, cut into small pieces
Directions
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Preheat the oven to 200 degrees.
Chop half of the potatoes into large dice; place in a medium saucepan; salt generously; cover with cold water by 1 inch. Bring to a boil over High heat; reduce heat to low; simmer potatoes uncovered until fork tender, about 8 minutes.
Meanwhile, grate the remaining half of the potatoes on the large holes of a box grater. Toss with 1/4 t. salt. Place in a fine mesh strainer set over a medium bowl; set aside.
When boiled potatoes are ready; drain; return to the pot; add 1/4 c. milk; mash until potatoes are smooth.
With a spatula, press grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes, no need to stir.
Place the egg, remaining 1/2 c. milk, flour, pepper and remaining 1 t. salt in a large bowl; whisk until smooth, about 10 seconds; add potatoes; stir until evenly incorporated.
Heat a large non-stick skillet or griddle over medium heat. Test the pan to see if it is hot enough by sprinkling several drops of cold water in it- if water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 c. each) of the batter into the pan; spread each to about 1/4 inch thick. Cook until pancake bottoms are golden brown, about 4 - 5 minutes; flip; cook the other side until golden brown, about 4 - 5 minutes.
Place on a baking sheet; place in the oven to keep warm. Repeat with the remaining butter and batter.
Serve warm.
6-8 servings.