IRISH STYLE POTATO-CHIVE PANCAKES
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
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.
IRISH POTATO PANCAKES
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
BOXTY (IRISH POTATO PANCAKES)
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
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.
POTATO-CHIVE PANCAKE
Got this from Everyday Food (a Martha Stewart magazine). It looks so good, but I haven't tried it yet (posting here for safe keeping).
Provided by Skooch
Categories Breakfast
Time 25m
Yield 1 Pancake, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes to a medium bowl and add chives. Season with salt and pepper; toss to combine.
- In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake.
- Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more.
- Slice into wedges and serve.
Nutrition Facts : Calories 182.7, Fat 10.8, SaturatedFat 1.6, Sodium 25.2, Carbohydrate 20.1, Fiber 1.6, Protein 2.4
LACY POTATO PANCAKES WITH CHIVES
Make and share this Lacy Potato Pancakes With Chives recipe from Food.com.
Provided by Luschka
Categories Potato
Time 20m
Yield 8 cakes
Number Of Ingredients 6
Steps:
- Peel the potatoes and grate them coarsely, preferably into tiny slivers, into a large mixing bowl. Do not drain off the potato water that will accumulate in the bowl.
- Working quickly to prevent the potatoes from turning brown, mix into them the chopped chives, salt and some pepper.
- Heat the butter and oil in a 10 - 12 inch skillet over a high heat until the foam subsides.
- The pan must be very hot, but not smoking.
- Using 2 tablespoons of potato mixture for each pancake, fry 2 or 4 at a time, flattening them out with a spatula to about 3 inches in diameter.
- Fry each batch of pancakes over a medium-high heat for 2 to 3 minutes on each side, or until they are crisp and golden.
- Serve at once.
Nutrition Facts : Calories 137.7, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 608.2, Carbohydrate 18.6, Fiber 2.4, Sugar 0.8, Protein 2.2
POTATO-CHIVE PANCAKE
Crisp wedges of a potato pancake make for a pleasant break from routine side dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.
- In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.
Nutrition Facts : Calories 183 g, Fat 11 g, Fiber 1 g, Protein 2 g
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