Time for lunch? Boxty is the perfect choice to keep your Irish day celebration moving along. This potato pancake is perfect on it’s own or paired with veggies and your choice of meat.
Makes 1 dozen
1 Yukon Gold potato, peeled and chopped into large chunks
1 1/4 cups Yukon Gold potato, peeled, grated and squeezed dry with a paper towel
3/4 cup all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1/2 cup buttermilk
1 tbsp fresh parsley, minced
Preheat oven to 300 degrees F.
Bring a small pot of salted water to a boil and cook the chopped potato for 15 minutes or until tender. Drain, return to the pot and mash.
In a mixing bowl, combine the mashed potato, grated potato, flour, baking soda and salt. Add in the buttermilk, a little at a time, until the mixture has the consistency of mashed potatoes (you may not need all of the buttermilk).
Heat a light coating of canola oil in a large, heavy skillet over medium-high heat. Drop the batter into the hot pan by the heaping tablespoonful. Using the back of a spoon, gently press down on the mounds to flatten slightly into 2-inch rounds. Cook for about 3 minutes or until they are golden brown. Flip them over & cook for an additional 3 minutes. Transfer to a baking sheet and keep them warm in the preheated oven while you make the rest.
Transfer the cooked boxty to a platter, sprinkle with fresh parsley and serve.
Photo and recipe courtesy of The Parsley Thief