Boxties are potato pancakes — our take on this classic Irish dish includes Kerrygold cheddar cheese. Partially cooked potato mixed with milk, flour, and eggs fries up into a tasty little cake, and there are so many different ways to serve them. Happy St. Patrick’s Day!
By Chris Logue, GreenStar Food Educator
Prep Time: 30 minutes
Servings: 12 boxties
2 pounds Yukon gold potatoes
¾ cups whole milk
1 ¼ tsp salt
1 large egg
½ cup all purpose flour
¼ tsp black pepper
1 or 2 Tbsp unsalted butter
4 oz. Kerrygold cheddar cheese, grated
Heat oven to 200 F (if you’ll be using the oven to hold the warm boxties).
Grate one pound potatoes using the large holes of a box grater; toss with ¼ tsp salt and put into a medium bowl with cold water. Set aside.
Cut one pound potatoes into large dice, put into medium saucepan and cover with water. Salt well and bring to a boil. Reduce heat to simmer and cook for 8 minutes, or until tender. Drain and mash with cheese and ¼ cup milk until smooth.
Press grated potatoes into a mesh strainer to remove water, and add to mashed potato mixture. In a large mixing bowl, combine egg, ½ cup milk, flour, pepper, and 1 tsp salt, and whisk until smooth. Add potato mixture and combine.
Heat a large non-stick pan over medium heat. Butter pan and add 2 oz. of batter. Cook pancake until edges are dry and bubbles start to form (5-7 minutes), flip and cook for an additional five minutes. Serve while hot or hold in warm oven.
Serve topped with any of the following:
- Smoked salmon and dill crème fraiche
- Pickled beets, cucumbers, or onions
- Horseradish cream
- Caramelized onion and apples
- Fennel braised with leeks
- Hard-boiled eggs with parsley and capers