Cheddar-and-Herb Boxty

Boxty are Irish potato pancakes. They're often served for brunch, but they taste great with corned beef.

Total Time:
1 hr 40 min
Prep:
40 min
Cook:
1 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter, plus more if needed
  • 1 large onion, finely chopped
  • Kosher salt
  • 2 pounds russet potatoes, peeled and chopped
  • 1/4 cup milk
  • 1 large egg yolk
  • 1/3 cup all-purpose flour, plus more for dusting
  • 1/2 cup shredded Irish cheddar cheese (about 2 ounces)
  • 3 tablespoons finely chopped fresh parsley
  • Freshly ground pepper
  • Finely chopped fresh chives, for topping
Directions
  • Melt 2 tablespoons butter in a medium skillet over medium heat. Add the onion, season with salt and cook, stirring occasionally, until golden brown and very soft, 25 to 30 minutes. Let cool.

  • Meanwhile, place the potatoes in a saucepan, cover with water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 10 to 12 minutes. Drain, then transfer to a large bowl, add the milk and mash until smooth. Let cool at least 30 minutes.

  • Preheat the oven to 250 degrees F and line a baking sheet with parchment paper. Add the cooked onion, egg yolk, flour, cheese, parsley, 1 teaspoon salt and a few grinds of pepper to the potatoes; stir until combined. Scoop 1/4 cupfuls of the potato mixture onto a lightly floured surface and form into twelve 3-inch pancakes.

  • Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, cook the pancakes until golden brown on the bottom, about 4 minutes. Gently flip, adding more butter to the pan if necessary, and continue cooking until browned on the other side, 3 to 4 more minutes. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Top with chives.

  • Photograph by Con Poulos


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