Boxty, an Irish potato pancake that translates to "poor-house bread," is like a cross between an American pancake and hashed browns. While it can be served at any meal, including dinner, I think American palates will appreciate it most for weekend brunch. Try topping it with smoked salmon, crème fraîche, and dill fronds to make it a complete meal.
Take a look at the recipe.
1/4 cup milk
2 tablespoons flour
2 russet potatoes (1 pound), grated and squeezed to remove starchy moisture
Clarified butter, for cooking
1 (4-ounce) package smoked salmon
1 (8-ounce) container crème fraîche
1 bunch dill, fronds only
- In a medium sized bowl, whisk egg then whisk in milk and flour until mixture becomes thick. Stir in potatoes. Liberally salt and pepper.
- Heat a skillet over medium heat. Melt 1 teaspoon clarified butter. Ladle 1/4 cup boxty batter. Cook 4 minutes, or until exterior becomes crispy. Flip and cook an additional 4 minutes. Remove from heat. Melt more butter on pan and repeat process with remaining boxty batter.
- To serve: garnish each boxty pancake with 2 slices of salmon, 1 teaspoon crème fraîche, and a generous pinch of dill.
Makes 6 boxty pancakes.
- Pancakes/Waffles, Breakfast/Brunch