St Paddy's Day is just around the corner and it almost slipped my mind! Well, almost. Fortunately, there are lots of kind souls who reminded me of this upcoming holiday. So, lots of greens and Guinness stout? No, not really tho. But I decided to share a couple of Irish recipes with you lovely people.
The 1st (which is this) is actually a potato pancake recipe. I can say that this is in between a rosti and a pancake due to the savory taste with crispy-doughy texture. Besides adding some nutmeg, I didn't do much to a traditional boxty recipe. I certainly do not want some angry Irish knocking at my door. Lol!
I love to serve my boxty with a French fried egg on top. You can serve it with a poached egg, soft boiled, scrambled eggs or a simple sunny side up. You can even add some bacon on the side as well. It is totally up to your preference.
And did you know that potatoes and Ireland have a history together? You can go Google about it. Anyway, Happy St. Paddy's Day and hope you give this recipe a try.
Ingredients:
(Serve 2)
Yukon Gold Potatoes, 240g
Unbleached All Purpose Flour, 128g
Baking Powder, 1/2 TSP
Sea Salt, 1/2 TSP
Buttermilk, 113g
Nutmeg freshly Grated, Pinch
Unsalted Butter Preferably Irish Butter, For Cooking
Eggs, 2
Cayenne, Pinch
Smoked Sea Salt. Pinch
Parsley Finely Chopped, Pinch
Equipment:
Sauce Pot
Food Processor
Cast Iron Skillet / Pan
Directions:
Divide the potatoes in half and add 1/2 of potatoes into a sauce pot.
Add just enuff water to fully submerge the potatoes.
*You can peel off the skins, but I prefer mine with the skins on for some extra textures. If you decided to have the skins on, do wash the potatoes thoroughly.*
Season the water with a pinch of salt.
Cook until the potatoes are fork tender.
Remove from heat and drain off water.
Return the potatoes back into the sauce pot.
Bring the heat up to medium-low and using a spatula to mash the potatoes.
Remove from heat and set aside.
To make my life easier, I am using a food processor to grate the remaining half of the potatoes.
*I peeled off the skins for the grated potatoes.*
Transfer the grated potatoes into the mashed potatoes.
Mix until well combined.
Add in flour, baking powder, salt, buttermilk and nutmeg.
Mix until everything is fully incorporated.
*It will be easier to mix by hand. Do not over mix.*
You should have a sticky dough-like consistency.
*You need to do this quickly as potatoes tend to oxidize very fast.*
In a skillet over medium heat, add 1 TBSP of butter.
Once the butter starts to melt, add in 1 dollop of the potato batter.
Press with the back of a spatula into a disc.
*I am using a pastry ring to get a round disc. You can also make a giant boxty by adding all the batter into the skillet.*
Cook the boxty until the bottom is browned and almost charred.
Flip and cook until the bottom is browned as well.
Remove from heat and repeat the steps for the remaining batter.
I love to serve my boxty with a French fried egg.
For the French fried egg, add 1 TBSP of butter into a non stick pan over low heat.
Crack an egg into a cup.
Once the butter has melted, slide in the egg.
Add 1 TBSP of water along the side of the egg.
Cover and cook until a mirror of white forms on the yolk.
Remove from heat and slide on a stack of boxty.
Repeat the steps for the remaining egg.
Season with some cayenne and salt. Garnish with some parsley.
Serve immediately.
Potatoey, doughy, cwispy...