Stuffed boxty
Irish potato pancakes
There are variations on the basic recipe, so I combined two of them and came up with this one for the batter. Vary the filling as you like-corned beef, grilled chicken, ground beef/lamb with peas and carrots, Irish stew, sauteed cabbage or your favorite vegetables. The trick is to start on lower heat to cook the potatoes through, then crisping up the outside as the last step. And make yours with more filling, I will next time too!!!
serves 4
for the batter:
2 large eggs
3/4 cups flour
1/2 tsp. baking powder
1 cup milk
4 large russet potatoes, peeled and shredded
pinch of salt
oil or shortening for shallow frying
for the filling:
1/2 pound thinly sliced pastrami
2 cups shredded swiss cheese
1 large onion, large diced and sauteed golden brown in olive oil
serves 4
for the batter:
2 large eggs
3/4 cups flour
1/2 tsp. baking powder
1 cup milk
4 large russet potatoes, peeled and shredded
pinch of salt
oil or shortening for shallow frying
for the filling:
1/2 pound thinly sliced pastrami
2 cups shredded swiss cheese
1 large onion, large diced and sauteed golden brown in olive oil
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 top with second pancake |
Make batter: shred the potatoes unto a clean tea-towel, roll it up and wring it out like a piece of laundry to remove as much moisture from the potatoes as possible. Whisk eggs, salt, flour and milk to make a smooth, lumpless batter. Fold shredded potatoes into batter. This can be made ahead and allowed to rest up to 30 minutes.
Prepare fillings-caramelize onions, heat meats in microwave (optional), brown ground beef/lamb filling. Shred cheeses, saute other vegetable fillings.
To make: use two non-stick pans at the same time over two burners. Preheat pans and 2-3 Tbsp. fat in each one over medium heat. Spread about a cup of batter thinly into pan, no more than 1/4 inch thick layer. Reduce heat to low setting, cover, and cook for about 5 minutes until the bottom is light brown. Flip them over with a large spatula. cover one of them back up and continue to cook on low heat while you work with the other one. Layer fillings on top of one pancake, starting and ending with the cheese. Place second pancake on top of fillings. Increase the heat back up to medium-med/high and continue to fry about 5 minutes or until down side is Golden Brown and Delicious. Place the second (now empty) pan over the first one and flip the whole thing over, cover, then place back over heat and cook second side until GBD, about 5 more minutes. Slide out onto cutting board. (or keep warm in 200 degree oven) Cut in half to serve two with an assortment of mustards, pickles, and horseradish.
Prepare fillings-caramelize onions, heat meats in microwave (optional), brown ground beef/lamb filling. Shred cheeses, saute other vegetable fillings.
To make: use two non-stick pans at the same time over two burners. Preheat pans and 2-3 Tbsp. fat in each one over medium heat. Spread about a cup of batter thinly into pan, no more than 1/4 inch thick layer. Reduce heat to low setting, cover, and cook for about 5 minutes until the bottom is light brown. Flip them over with a large spatula. cover one of them back up and continue to cook on low heat while you work with the other one. Layer fillings on top of one pancake, starting and ending with the cheese. Place second pancake on top of fillings. Increase the heat back up to medium-med/high and continue to fry about 5 minutes or until down side is Golden Brown and Delicious. Place the second (now empty) pan over the first one and flip the whole thing over, cover, then place back over heat and cook second side until GBD, about 5 more minutes. Slide out onto cutting board. (or keep warm in 200 degree oven) Cut in half to serve two with an assortment of mustards, pickles, and horseradish.
 flip over |
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