Irish Style Potato Chive Pancakes Food

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BOXTY (IRISH POTATO PANCAKES)



Boxty (Irish Potato Pancakes) image

Boxty, breadlike potato pancakes that originated in Ireland as early as the late 18th century, were created as a resourceful way to transform less-than-stellar potatoes into a hearty side dish. Variations of these crisp, chewy potato pancakes abound, but most involve some combination of mashed potatoes, grated potatoes, flour, baking soda or baking powder; buttermilk or eggs are sometimes added for richness. Popular in pubs but also made at home, they're typically served as an accompaniment to stews and rich meat dishes. This recipe is adapted from "The Irish Cookbook" by Jp McMahon (Phaidon, 2020), who serves them in a more modern fashion, with smoked salmon, sour cream and pickled onions, which balance and brighten.

Provided by Alexa Weibel

Categories     brunch, dinner, lunch, weeknight, breads, vegetables, side dish

Time 45m

Yield About 12 pancakes

Number Of Ingredients 11

1/2 small red onion
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon kosher salt
Fine sea salt and black pepper
2 pounds all-purpose potatoes, preferably Rooster or Yukon gold
1 cup buttermilk
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
4 to 6 tablespoons unsalted butter, as needed
Smoked salmon and sour cream, for serving (optional)

Steps:

  • Prepare the pickled red onions: Slice the red onion thinly from stem to stem, then transfer slices to a small heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a simmer over medium, stirring occasionally, until sugar and salt dissolve, then pour on top of onions; set aside.
  • Prepare the boxty: Fill a medium saucepan halfway with water; season generously with salt and bring to a boil over high heat.
  • Peel half the potatoes, then cut them into 1-inch cubes, tossing the cubes into the water as you go. Once the water comes to a boil, continue to cook until potatoes are soft, 10 to 15 minutes.
  • While the diced potatoes boil, peel the remaining potatoes, then grate them coarsely using a box grater. Season the grated potatoes generously with 2 teaspoons sea salt and 1 teaspoon pepper, toss to coat, then transfer them to a clean, dry kitchen towel. Squeeze the grated potatoes over a sink to remove the excess liquid, then transfer them to a large bowl.
  • Once the diced potatoes are soft, transfer them to a colander to strain, then transfer to the large bowl with the grated potatoes; mash until creamy, and mashed and grated potatoes are well combined.
  • Pour the buttermilk on top of the warm potato mixture and stir briefly just to combine.
  • Add the flour and baking powder and stir until thoroughly combined.
  • In a large cast-iron or nonstick skillet, heat 2 tablespoons butter over medium heat. Working in batches, spoon in the potato mixture using 1/3 cup measure to form small 3- to 4-inch-wide pancakes, leaving at least 1 inch of space between pancakes. Cook until nicely browned on both sides, 4 to 5 minutes per side. Repeat with remaining pancakes, adding more butter between batches as needed.
  • Serve pancakes topped with pickled red onions, and smoked salmon and sour cream, if you like.

IRISH POTATO PANCAKES



Irish Potato Pancakes image

With recipe-ready Simply Potatoes, comfort food is even more comforting. Known in Ireland as Boxty, these griddlecakes are made with mashed and shredded potatoes with bacon bits and Cheddar cheese.

Provided by Simply Potatoes

Categories     Trusted Brands: Recipes and Tips     Simply Potatoes®

Time 20m

Yield 8

Number Of Ingredients 8

2 slices uncooked bacon, cut into small pieces
¼ cup finely chopped green onions
1 cup Simply Potatoes® Shredded Hash Browns
1 cup Simply Potatoes® Mashed Potatoes
1 cup all-purpose baking mix
½ cup shredded Cheddar cheese
½ cup milk
1 egg, lightly beaten

Steps:

  • In 12-inch nonstick skillet cook bacon and onions until browned. Remove from skillet. Reserve 1 tablespoon bacon grease. Set aside bacon and onions.
  • Meanwhile, in large bowl stir together Simply Potatoes, baking mix, cheese, cooked bacon and onions. Stir in milk and egg just until moistened.
  • Heat bacon grease in skillet over medium heat. Spoon four generous 1/4 cups of potato mixture into skillet at a time. Flatten slightly into pancakes. Cook each pancake about 2 minutes on each side or until golden brown. Use additional vegetable oil in skillet if needed.

Nutrition Facts : Calories 160.9 calories, Carbohydrate 17.2 g, Cholesterol 38 mg, Fat 7.8 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 3.4 g, Sodium 412 mg, Sugar 1.5 g

IRISH POTATO PANCAKES



Irish potato pancakes image

These simple Irish potato pancakes are the ultimate, easy breakfast recipe but will be an equally delicious appetizer served with sour cream.

Provided by Alida Ryder

Categories     Breakfast     Brunch

Time 45m

Number Of Ingredients 10

1 cup mashed potatoes (cooled)
1 cup grated potato
1½ cups flour
1 tsp baking powder
1 cup buttermilk
1 cup whole / full cream milk
½ cup spring / green onions (finely chopped)
½ cup cheddar cheese (grated )
1 tsp salt
½ tsp pepper

Steps:

  • Combine all the ingredients in a large mixing bowl and mix until the batter is thick and creamy.
  • Heat a large, nonstick frying pan over medium-high heat and add a teaspoon of oil.
  • Cook spoonfuls of the batter for 5-7 minutes per side until golden, crisp and cooked through.
  • Place cooked pancakes on a sheetpan/roasting tray and place in a warm oven while you cook the remaining batter.
  • Serve warm with sides of your choice.

Nutrition Facts : Calories 88 kcal, Carbohydrate 13 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 195 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES



Smoked wild Irish salmon with chive pancakes image

A sophisticated salmon starter that your guests will adore...

Provided by Good Food team

Categories     Brunch, Buffet, Dinner, Lunch, Side dish, Supper

Time 30m

Number Of Ingredients 12

2 tbsp wholegrain mustard
100ml olive oil
juice 1 lemon
4 eggs , beaten
140g plain flour
250ml milk
handful chives , chopped
vegetable oil , to cook
6 handfuls mixed salad leaves
12 slices of smoked salmon , preferably wild Irish salmon
1 lemon , finely sliced
handful chives , halved

Steps:

  • To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
  • To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
  • Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
  • To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.

Nutrition Facts : Calories 395 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 3 milligram of sodium

THE BEST IRISH POTATO PANCAKES EVER



The Best Irish Potato Pancakes Ever image

These are the best Irish Potato Pancakes ever - crunchy, perfectly fried, and great alongside your favorite Irish dinner for a delicious family favorite side dish!

Provided by Courtney O'Dell

Categories     Side Dishes

Time 13m

Number Of Ingredients 8

4 cups potatoes, mashed , with 3 tbsp butter melted in
1 egg
1/4 cup flour
2 tbsp garlic powder
1 tbsp salt, celtic sea
1 tbsp pepper, fresh cracked
1 cup vegetable oil, for frying
green onions, to garnish

Steps:

  • In a large bowl, combine potatoes, egg, garlic powder, salt and pepper.
  • Mix well.
  • Roll potato mixture into palm-sized pancakes.
  • Add oil to skillet and heat (set to 375 if using an electric skillet).
  • Add pancakes to oil and fry, about 4 minutes on each side until crunchy and browned.
  • When golden brown on each side, remove from skillet and let sit on paper towel for 5 minutes to cool and drain excess oil.
  • Garnish with green onions and serve immediately.

Nutrition Facts : Calories 288 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 845 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES



Smoked Wild Irish Salmon With Chive Pancakes image

What a delicious combination: smoked salmon and chive pancakes! This dish is part of Irish cook Kevin Dundon's dinner menu for St Patrick's Day that I was delighted to find just recently in the March 2005 edition of the BBC Good Food magazine. And I certainly won't be waiting for St Patrick's Day 2006 before I try it. He describes this as a 'prepare ahead starter': the pancakes are served at room temperature. One detail in this recipe, I suppose incidental, that really intrigued me was that he doesn't use commercial spray-on oil. A reminder that there really are alternatives to so many of the products that the advertisers try to foist upon us. He suggests a simple alternative, one I opted for years ago after reading that commercial spray-on oils contain carcinogenics. But I have rarely seen recipes that suggest this. I have already posted the side dish to Kevin Dundon's St Patrick's Day menu: his scrumptiously creamy Colcannon. Next I shall be posting the main course dish: Guinness & Honey Glazed Pork. All the courses in his St Patrick's Day - or ANY day - menu sound just SO delicious!

Provided by bluemoon downunder

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons coarse grain mustard
100 ml olive oil
1 lemon, juice of
4 eggs, beaten
140 g plain flour
250 ml milk
4 chives, chopped
salt & freshly ground black pepper
vegetable oil, to cook
mixed salad green
12 slices smoked salmon, preferably wild Irish salmon
1 lemon, finely sliced
chives

Steps:

  • THE DRESSING: Place the wholegrain mustard in a bowl, using a whisk, slowly add the olive oil, then add a squeeze of lemon and set aside.
  • THE PANCAKE MIXTURE: Mix together the eggs, flour, milk and chopped chives until smooth and season with salt and freshly ground black pepper to taste. Heat a medium-sized non-stick pan over a high heat and using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 minute, then flip, cook for 30 seconds more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
  • TO SERVE: Arrange handfuls of salad leaves in piles on the side of each of six plates. Fold the pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
  • Kevin Dundon's Notes for preparing this dish in advance: Make the pancakes the day before, stack them with a layer of greaseproof paper between each one and refrigerate.
  • My Notes: When I make this dish, I am not going to try to track down smoked wild Irish salmon, delicious though it may be. I shall be making it with the best local smoked salmon available.

Nutrition Facts : Calories 314.1, Fat 19.5, SaturatedFat 4, Cholesterol 146.7, Sodium 68.1, Carbohydrate 27, Fiber 1.7, Sugar 0.5, Protein 8.8

IRISH STYLE POTATO-CHIVE PANCAKES



Irish Style Potato-Chive Pancakes image

Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. A famous Irish staple is the potato. Whip those into an old, easy standby and you have a great lunch, especially with a bit of sausage on the side. Posted for Zaar World Tour 05.

Provided by Amis227

Categories     Lunch/Snacks

Time 1h40m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes, cut into 1-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 teaspoons butter
1/2 cup sour cream

Steps:

  • Place potatoes in large saucepan; cover with cold water.
  • Bring to a boil over high heat.
  • Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
  • Drain potatoes, then return to saucepan.
  • Turn heat under saucepan to medium-low.
  • Cook potatoes until dry, about 2 minutes, stirring occasionally.
  • Add milk.
  • Using a potato masher, mash potato mixture until fairly smooth.
  • Remove from heat; stir in chives, salt and pepper.
  • Transfer to a medium bowl, cover and refrigerate until cold.
  • Potatoes will thicken as they cool.
  • Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
  • Add three or four patties to skillet.
  • Cook until golden brown, about 2 minutes per side.
  • Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
  • Serve warm with sour cream.

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