Skip to main content

Breakfast/St Patrick's Day: Boxty [Potato] Pancakes

These are traditionally served in Ireland on Feb. 1st, which is St. Bridget’s Day & also the Celtic festival, Imbolc, celebrating the first day of spring. Good on St. Patrick’s Day or anytime-especially a great way to use leftover mashed potatoes! Just remember to keep 1 raw (whole, unpeeled) potato when making the mashed potatoes.
Good for breakfast, served with butter or honey; or for a simple supper with grilled or baked salmon.

Boxty Pancakes
1 cup mashed potatoes
1 cup grated raw potato
2 cups all-purpose flour
½ teaspoon baking soda
¼-1/2 teaspoon salt
1 to 1 ½ cups buttermilk
Heat a large skillet or frying pan over medium-low heat. Mix together mashed and grated raw potatoes. Sift or mix thoroughly, the flour, soda, and salt. Mix into potato mixture, add enough buttermilk to make a stiff batter-it will be thicker than regular pancake batter.
Spray pan with nonstick cooking spray, or coat with a thin layer of butter. Spoon pancake batter onto hot pan-try to make them about 3” in diameter (any larger & they won’t cook in middle).
Cook until browned on both sides.
Optional: Serve hot with honey and/or butter.
Makes about 12-16 pancakes, serves 4-6.

Comments

Post a Comment

Popular posts from this blog

Entree: Spicy Shrimp over Watermelon & Cucumber Salad

This is a multi-step meal, but actually pretty easy to make. If you want to, you can grill the watermelon slices too-brush lightly with oil and grill about 2 minutes per side. Spicy Shrimp over Watermelon & Cucumber Salad First, preheat grill over high. If using wooden skewers, soak in water. Quick-Pickled Sweet Onions 1 large sweet onion (such as Vidalia), very thinly sliced into rings 3/4 cup white wine or rice vinegar 2 teaspoons salt 3 tablespoons sugar 1 cup hot water Put onions in a 1-quart jar or glass container. Whisk together the vinegar, salt, and sugar into the hot water until sugar/salt dissolves. Pour vinegar mixture over the onions, make sure all onion slices are submerged, and cover jar tightly. Refrigerate for 30 minutes (will keep for up to 1 week in the refrigerator). Grilled Spicy Shrimp 1 lb. shrimp, peeled and deveined, patted ry 2 teaspoons sugar 2 teaspoons ground coriander 1/4 teaspoon cayenne pepper 1 tablespoon ext...
Post a Comment
Read more

Salad: Italian Tossed Salad

Make the dressing at least an hour ahead of time; but it keeps in the fridge for at least a week. It tastes better to make it ahead of time anyway; if the oil/vinegar separates after sitting in the fridge for a day or two, just shake thoroughly again until blended. Perfect with lasagna, spaghetti and meatballs, or other pasta/Italian dishes. Of course, you can use store-bought dressing instead, but this is very easy to make; don’t be intimidated by the long list of ingredients in the dressing; they are mostly spices. Italian Tossed Salad 6 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons lemon juice 1 garlic clove, minced very finely ½ teaspoon salt ½ teaspoon sugar ¼ teaspoon onion powder ¼ teaspoon dried oregano ¼ teaspoon ground mustard ¼ teaspoon paprika Dash dried thyme 8 cups prepared salad greens (mix of Romaine, leaf lettuce & arugula) 1 cucumber, diced 1 cup diced fresh tomatoes 1 carrot, grated Mix all ingredients exce...
Post a Comment
Read more

Entree/Fish: Smoked Paprika-Parmesan Fish with Sautéed Greens

Very simple and quick, this makes a great weeknight supper. It tastes amazing! Smoked Paprika-Parmesan Fish with Sautéed Greens For the fish: 4 (3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper; if frozen-thawed 1/4 cup freshly grated Parmesan cheese 1 teaspoon smoked paprika Pinch of cayenne pepper 4 tablespoons unsalted butter 2 tablespoons freshly squeezed lemon juice Salt and pepper, to taste Lemon wedges, for garnish For the greens: 2 large garlic cloves, minced ¼ teaspoon red pepper flakes 2 bunches chard, or other leafy greens like collards or kale, washed and sliced ¾ teaspoon kosher salt Freshly ground black pepper 2 tablespoons red wine vinegar Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl. Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3...
Post a Comment
Read more