Boxty with Cheddar and Herbs
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 131, total fat 5 G., saturated fats 3 G., proteins 4 G., carbohydrates 18 G., fiber 1 G., cholesterol 28 mg, sodium 250 mg, sugar 1 G.
Calories 131, total fat 5 G., saturated fats 3 G., proteins 4 G., carbohydrates 18 G., fiber 1 G., cholesterol 28 mg, sodium 250 mg, sugar 1 G.
Boxty is an Irish potato pancake. It's often served for brunch, but it's also a great appetizer or side dish for corned beef. In this version, the potato flavor of the boxty is wonderfully complemented by creamy cheddar and fragrant herbs. Serve warm, garnished with green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp unsalted butter, plus more as needed
- 1 large onion, finely chopped
- 1 kg potatoes, peeled and chopped
- 1/4 cup milk
- 1 large egg yolk
- 1/3 cup flour + extra for work
- 0.5 cup grated Irish cheddar (about 60 g)
- 3 tbsp finely chopped fresh parsley
- Finely chopped fresh chives, for sprinkling
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Cooking the dish according to the recipe:
- In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the onion, season with salt, and cook, stirring occasionally, until very soft and golden brown, 25-30 minutes. Let cool.
- Meanwhile, place the potatoes in a saucepan, cover with water to a depth of 2.5 cm, and season with salt. Bring to a boil, then reduce heat and simmer until tender, 10-12 minutes. Drain and transfer the potatoes to a large bowl, add milk, and mash until smooth. Let cool for at least 30 minutes.
- Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper. Add the fried onion, egg yolk, flour, cheese, parsley, 1 teaspoon of salt, and a pinch of freshly ground black pepper to the potatoes; stir until smooth. Scoop 1/4 cup of the potato mixture into each pan and form twelve 7cm (3-inch) patties on a lightly floured work surface.
- In a large nonstick skillet, melt the remaining 1 tablespoon butter over medium-high heat. Fry the potato pancakes, a few at a time, until golden brown on the bottom, about 4 minutes. Carefully flip, adding more butter to the pan if necessary, and continue frying until golden brown on the other side, another 3-4 minutes. Transfer the boxty to the prepared baking sheet and keep in a warm oven until ready to serve. Serve sprinkled with green onions.
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