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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a basic Irish potato pancake, smoother than latkes , which are also yummy...but that's another recipe! Great for using leftover 'mash from the night before. You can fill Boxty with just about any vegetable or meat filling - great with crumbled sausage and scrambled egg for a very filling breakfast, or corned beef and stir-fried cabbage for a dinner sandwich . Ingredients:
1 cup mashed potatoes |
1/2 cup all-purpose flour |
1/2 cup milk |
1/2 teaspoon salt (optional) |
1/2 teaspoon pepper (optional) |
1 tablespoon butter |
Directions:
1. Place potatoes in a batter bowl. Add 1/2 cup flour and 1/2 cup milk or buttermilk and salt and pepper if you are using. Mix together to make a pouring consistency, like a sweet buttermilk-type pancake batter. You can adjust the milk and flour to make the pancake thicker or thinner to your preference. Melt the butter in a 8 frying pan (an omelet pan works nicely) over medium heat. Pour enough mixture just to cover the bottom of the pan. Cook for approximately 5 minutes, flip and cook for an additional 5 minutes for thinner pancakes. If you like a thicker pancake, cooking may take a minute or two longer per side. Remove from pan and place fillings in the center, roll up and keep heated while preparing the rest.
2. This is a pretty traditional boxty, but you could add onion powder, garlic powder, or chopped chives to the batter.
3. Makes 4 to 6 boxty, depending on how you make the batter.
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