One of our most loved Irish dishes is the boxty. These potato pancakes are moist and tender on the inside, yet ultra crispy on the outside.
A boxty is a wonderful platform for your favorite fillings and can be served for breakfast, lunch or dinner.
3 cup leftover mashed potatoes
1/4 cup all-purpose flour
1/4 cup parmesan cheese
3 tbsp fresh chives, chopped
1/2 cup heavy cream
1 tbsp butter, for frying
1 lb button or crimini mushrooms, sliced thin
2 tbsp butter
1 clove garlic, minced
1 tbsp fresh thyme leaves
1/4 cup sherry
2 tbsp butter
2 tbsp all-purpose flour
1/4 cup irish whiskey
1 cup beef (or vegetable) stock
1 tbsp whole grain mustard
Salt and Pepper
Chop all the herbs and veggies and set aside. Place two skillets over medium heat. Mix all the ingredients for the potato pancakes, along with 1/2 tsp. salt and 1/4 tsp. ground pepper.
In one skillet, add 2 Tb. butter, followed by the mushrooms, garlic and thyme. Stir and allow the mushrooms to often a bit, then salt and pepper to taste, and the sherry. Continue cooking, stirring occasionally, until the sherry in completely adsorbed and the mushrooms start to caramelized.
Meanwhile place a small pat of butter in the second skillet. Swirl the melted butter around, then add 1/2 cup potato batter. Cook until the bottom is gold and the sides are firm. Then flip and continue cooking, 2-4 minutes per side. Repeat with remaining batter.
Once the boxties are finished cooking, add 2 Tb. each of butter and flour to the same skillet. Whisk and bubble for 1-2 minutes, then add the irish whiskey, stock and mustard. Continue whisking the gravy until your desired consistency is reached. Salt and pepper to taste.
To serve: Place one boxty on each plate. Evenly distribute the sautéed mushrooms on top of each boxty and fold over. Pour warm gravy over the potato pancakes and serve immediately.