boxty / bacstaí (Irish potato pancake)

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from Chowhound

for your St. Patty's celebration chow...the morning after. or to soak up all that green beer you're going to chug.

serve as a side with your main dish. add a dollop of sour cream on top. chutney or even Branston pickles if you wrap it up with other ingredients and turn it into an Irish burrito! or berries.

good way to use up your leftover mashed potatoes.

yields: 6-8 servings
Ingredients
2 lb (3 to 4 large) Yukon Gold potatoes, peeled
3/4 c whole milk
1 1/4 tsp salt, plus more for seasoning the potatoes before cooking
1 large egg
1/3 c all-purpose flour
1/4 tsp freshly ground black pepper
1-2 tbsp unsalted butter, cut into small pieces
 
Directions
1. heat the oven to 200°F.
2. mash potatoes
1.  chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch.
2.  bring to a boil over high heat, reduce heat to low, and simmer potatoes uncovered until fork tender, about 8 minutes.
3.  drain, return potatoes to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth; set aside.
3. grate potatoes
1.  grate the remaining potatoes on the large holes of a box grater.
2.  toss with 1/4 teaspoon of the salt and place in a fine mesh strainer over a medium bowl until the mashed potatoes are ready.
3.  squeeze excess juice from the potatoes.
4.  pour off the potato juice (add to your vegetable stock). at the bottom of the bowl, that whitish sediment that you see is potato starch. scoop and add to your grated potatoes.
4.  add the grated potatoes to the mashed potatoes.
4. place egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. add potatoes and stir until evenly incorporated.
5. frying the potato pancakes
1.  heat a large nonstick frying pan or griddle over medium heat. once the pan is ready, add enough butter to lightly coat the bottom when melted.
2.  drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. 3.  cook until the pancake bottoms are golden brown, about 4 to 5 minutes.
4.  flip and cook the other side until golden brown, about 4 to 5 minutes more.
6. place on a baking sheet and set in the oven to keep warm. repeat with remaining butter and batter. serve warm.
 
Categories:
Meal   BreakfastCuisine   UK/Ireland
Cooking Method   Pan FriedMain Ingredient   Vegetables
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes
Features   Vegetarian




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