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Irish | |
| 2 cups prepared mashed potatoes 1� tablespoons ground horseradish 2 cups grated Idaho potato (squeezed dry) 1 teaspoon salt � teaspoon pepper 1� cup all-purpose flour 1 tablespoon baking powder 3 eggs, beaten � cup milk grapeseed oil (or canola) for frying the pancakes Fillings Corned Deef and Swiss 8-10 ounces corned beef, chopped, divided 10 ounces grated Swill cheese, divided 1000 Island Dressing (optional) Corned Deef and Cabbage 8-10 ounces corned beef, chopped, divided Boiled Cabbage diced Stout Mustard Salmon and mushrooms 3 ounces flaked smoked salmon 2 ounces thinly sliced mushrooms 2 ounces grated Napa cabbage 1 tablespoon chopped bacon 1 tablespoon butter Salt and pepper to taste Whiskey Sauce ( 2 ounces Irish whiskey � teaspoon dry mustard powder 1 cup heavy cream 1 tablespoon butter 1 teaspoon onion, finely diced � teaspoon garlic, finely chopped � teaspoon fresh thyme, chopped 1 teaspoon cornstarch Salt and pepper to taste ) | |
| If making salmon, Dice bacon and render in hot pan. Saute bacon and mushrooms. Add the butter. Toss in smoked salmon. For Whiskey Sauce, Saute onions, garlic and thyme in butter. Add Irish whiskey (do not flame). Add the heavy cream and season with salt and pepper. Take cornstarch and mustard powder and add 2 tablespoons of water to form a slurry. Add cornstarch mixture to cream. Whisk to thicken (a couple of minutes). Remove from heat. If mixture is too thick, thin with milk. In a large bowl, mix the mashed potatoes and horseradish. Stir in the dried grated potato, salt, pepper, flour and baking powder. -In a medium bowl, whisk together the eggs and milk. Stir the egg and milk mixture into the potatoes until the mixture is creamy and the consistency of thick pancake batter. *Note - if the mixture is too thick, add a splash more milk. -Add about 1 tablespoon of oil into a large skillet over medium/high heat. Spoon enough potato batter into the skillet to form an approximate 6" circle (one pancake at a time). Use the back of a spoon to spread the battter into an approximate �" thickness. Cook the boxty until browned on one side. Carefully flip the bosty and cook on the second side until browned. Flip the bosty for the third time and place some of the filling on half of the pancake. -Use a spatula to fold the top half of the pancake over the filled portion of the boxty and cook until the cheese starts to melt. Remove the filled boxty to a baking sheet to keep warm in a 300 degree oven and continue the pancake and filling process with the remaining ingredients. -Keep the boxty warm in the oven until ready to serve. Drizzle the boxty with dressing/mustard/sauce or serve on the side as a dip. | |
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