It's that time of year again, here's a recipe from
Chow.com by Christine Gallary:
Boxty is a traditional Irish potato pancake that contains a mixture of mashed and grated potatoes, resulting in a unique texture that’s part pancake, part hash brown. While suitable on an Irish breakfast or supper table, boxty pairs well with so many cuisines. For example, try topping it with smoked salmon and crème fraîche for a fun twist on blini.
Game plan: If you only have salted butter in your fridge, it’s fine to substitute it for the unsalted butter called for here.
INGREDIENTS: 2 pounds (3 to 4 large) Yukon Gold potatoes, peeled, 3/4 cup whole milk, 1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking, 1 large egg, 1/3 cup all-purpose flour, 1/4 teaspoon freshly ground black pepper, 1 to 2 tablespoons unsalted butter, cut into small pieces
INSTRUCTIONS
Heat the oven to 200°F. Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
With a plastic spatula, press the 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 though).
Place the 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 the potatoes and stir until evenly incorporated.
Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the 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 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.
I have to say it appears the magic worked. I wouldn't have believed it, but it did. I never would have guessed these were made from dried potatoes if I didn't know better. These were as good if not better than the shredded breakfast potatoes one could get at a diner.
