Boxty moxie: Pile on Irish potato pancakes for good luck
2020欧洲杯正规平台What better way to celebrate St. Patrick’s Day than with Irish Boxty with smoked salmon? Boxty is a traditional Irish pancake. It is often made with a combination of mashed potatoes and raw grated potatoes mixed with flour, milk, and egg.
Boxty’s origin dates back to 18th century Ireland where it was so popular that it inspired the following folk ditty: “Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get your man!”
2020欧洲杯正规平台Boxty should be served hot and is quite versatile. It can be served at breakfast with butter and sugar, as a side dish for dinner, or as a savory appetizer topped with sour cream mixed with chives and smoked salmon as you can see here.
However you serve Boxty, you can be sure that it’ll put a jig in your step and a smile on your face.
Irish Boxty with Smoked Salmon
Serves 4 to 6
Sour Cream and Chive Sauce
1/2 cup sour cream I used low fat
2 Tablespoons finely chopped fresh chives
2 pounds Russet or Yukon gold potatoes peeled
Kosher salt and freshly ground black pepper
1/2 cup whole milk
1/3 cup (1.7 ounces, 48 grams) all-purpose flour
1/2 teaspoon baking powder
1 large egg
1/4 cup half and half
4 to 5 Tablespoons unsalted Irish butter
Canola oil for cooking the Boxty
8 ounces smoked salmon thinly sliced
1/4 cup chopped fresh chives for garnish
Whisk together the sour cream and chives in a small bowl. Set aside.
Preheat the oven to 200° F. Put a cooling rack on a baking sheet. Set aside.
Cut half of the potatoes into slices, place in a medium saucepan. Add 1/2 tablespoon salt, and cover with water. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the potatoes are fork-tender, about 10 minutes.
While the potatoes are cooking, grate the remaining potatoes using either a food processor or the large holes of a box grater. Transfer to wire strainer set over bowl. Toss with 1/4 teaspoon of salt and squeeze by handfuls. Wrap potatoes in doubled paper towels and squeeze to remove as much liquid as possible.
Whisk together the flour, baking powder, 1 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Add the milk and egg and whisk until smooth.
Drain the boiled potatoes and return them to the pan. Add the half-and-half and 3 tablespoons of the butter and mash until the potatoes are smooth. Give the grated potatoes one final squeeze and then stir them into the mashed potatoes. Stir the potato mixture into the flour-milk mixture.
Heat a 12-inch nonstick skillet over medium heat. Add one tablespoon of canola oil and one tablespoon of butter; heat until it begins to shimmer. Working in batches, drop scant 1/4 cups of the batter into the skillet and spread the batter into 1/4-inch-thick rounds.
Cook until the Boxty bottoms are golden brown, 4 to 5 minutes. Flip and cook the other side until golden brown, about 3 minutes longer. Transfer to paper towel lined plate to drain, and then to the prepared baking sheet. Keep warm in the oven while you repeat with more oil, butter and batter.
Serve the Boxty warm, topped with a dollop of the sour cream and chive sauce and slices of smoked salmon. Garnish with chopped chives.
Yield 4 to 6 servings.
You can use mayonnaise in place of the sour cream for a less tart sauce.
Feel free to use Yukon Gold potatoes in place of the russet potatoes.
The reason for tossing the grated potatoes with salt is to draw out as much liquid as possible. The more liquid you are able to squeeze out of the potatoes the better the texture of the Boxty.
You can keep the Boxty warm in a 200° F oven for 30 minutes or so before serving.
Chula King is the blogger behind PudgeFactor.com.
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