Boxty (Irish Potato Pancakes)

• porties: 6 servings
• actieve tijd: 10 minutes
• totale tijd: 55 minutes

Ingrediënten

1 cup all-purpose flour (4 1/2 ounces; 127 g)

2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume

1/2 teaspoon baking soda

1/4 teaspoon freshly ground black pepper

2 pounds (907 g) russet potatoes (see notes), divided

4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish

1 large egg, lightly beaten

1 cup (240 ml) buttermilk (see notes)

4 1/2 tablespoons (63 g) unsalted butter, divided

Sour cream

Shredded cheddar cheese

Cooked bacon

Fried eggs

Instructies

Adjust oven rack to middle position and preheat oven to 200℉ (95℃); line a baking sheet with a wire rack and set aside.

In a medium bowl, whisk flour, 1 teaspoon salt, baking soda, and black pepper; set aside.

Peel 1 pound potatoes and cut into 1/2-inch pieces. In a medium saucepan, add potatoes, 1 teaspoon salt, and enough cold water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously until potatoes are very tender when pierced with a knife or fork, about 15 minutes. Drain potatoes and let sit in colander in sink or over a bowl until cool enough to handle, about 10 minutes. Transfer potatoes to a large bowl and mash with a fork or potato masher until smooth and no lumps remain.

While the boiled potatoes are cooling, peel remaining 1 pound potatoes. Center a box grater over a clean kitchen towel and shred potatoes onto kitchen towel. Gather towel edges together and carefully ring out liquid from potatoes over a sink. Then transfer shredded potatoes to large mixing bowl with mashed potatoes. Using a fork or your fingers, stir until just combined. Add scallions and egg and stir to combine, then stir in flour mixture until combined. Using a spatula, add buttermilk and gently stir until mixture resembles a thick, pancake-like batter and no dry flour streaks remain.

In a large nonstick or cast iron skillet, heat 1 1/2 tablespoons (21 g) butter over medium heat until melted and bubbling. Dollop 4 heaping 1/4-cup portions of prepared potato batter into skillet and flatten into 4-inch wide and 1/2-inch thick circles. Cook, undisturbed, until golden brown on bottom side, 4 to 6 minutes. Gently flip and cook until golden brown on second side, 4 to 6 minutes. Transfer to prepared wire rack–lined baking sheet, then place in oven to keep warm. Repeat with remaining batter, making 4 pancakes at a time for a total of 3 batches, adding 1 1/2 tablespoons butter in between each batch.

When ready to serve, sprinkle hot potato pancakes with remaining 1/4 teaspoon salt and sprinkle with additional scallions for garnish. Serve with your preferred toppings, such as sour cream, shredded cheddar cheese, bacon, or fried eggs.

Voedingswaarde

• Calorieën: 371 kcal
• Totale vet: 13 g
• Verzadigd vet: 7 g
• Onverzadigd vet: 0 g
• Cholesterol: 92 mg
• Natrium: 856 mg
• Totale koolhydraten: 51 g
• Voedingsvezels: 4 g
• Totale suikers: 4 g
• Eiwit: 12 g