Does March come in like a lion, and out like a lamb? Or does it come in like a lamb and go out like a lion? I always get those two mixed up. Kind of like starve a cold and feed a fever, or feed a fever and starve a cold? I’m never quite sure. But what I am sure about is how delicious this Irish corned beef boxty is.
However, two things you can always count on of from the month of March is that college basketball takes center stage, and anyone and everyone seems to be talking brackets (except me). And that St. Patrick’s Day is always March 17th, and anyone and everyone turns Irish on that one day a year (me included)! Yay for the Irish Corned Beef Boxty!
Making an Irish corned beef boxty is easy. Let me show you how.
Grate 2 cups of Idaho potatoes (I leave the skin on), and dry them in a clean towel by squeezing out all the moisture.
Add the dried grated potatoes into the bowl with the mashed potatoes. Stir in flour, baking powder, salt, pepper. Mix Well. In a small bowl whisk together eggs and milk. Add the egg and milk into the potato mixture.
Stir well to form a creamy, thick pancake batter consistency.
Add oil to a large skillet and drop enough batter into the skillet to form a 6″ pancake which is approximately ¼” thick. Cook until browned on one side.
Flip the pancake and cook on the second side until browned.
Add the corned beef and Swiss cheese to half of the cooked pancake.
Use a spatula to flip the plain half of the pancake over the filled half. Cover the skillet loosely and cook until the cheese has melted.
Serve the Irish corned beef boxty with chips or fries and 1000 islands dipping sauce if desired.
- 2 cups prepared mashed potatoes leftover work well for this
- 1½ tablespoons ground horseradish
- 2 cups grated Idaho potatoes that have been squeezed dry
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 3 eggs beaten
- ½ cup milk
- grapeseed oil or canola for frying
- 10 ounces corned beef sliced
- 10 ounces Swiss cheese shredded
- 1000 Island dressing optional
- In a large bowl, mix the mashed potatoes and horseradish.
- Stir in the dried grated potato, salt, pepper, flour, and baking powder.
- In a medium bowl whisk together the eggs and milk.
- Stir the egg and milk mixture into the potatoes until the mixture is creamy and has the consistency of thick pancake batter. *Note - if the mixture is too thick, add a splash of milk.
- Add approximately 1 tablespoon of oil to a large skillet over medium/high heat.
- Spoon enough potato mixture into the skillet to form a pancake that is approximately 6" round and ¼" thick. *Note - use the back of a spoon to help achieve this size.
- Cook the pancake until golden brown on the first side and then carefully flip and cook the second side until golden.
- Place corned beef and Swiss cheese on half of the potato pancake and flip the plain half of the pancake over the filled half of pancake.
- Cover the pan loosely and allow the cheese to melt.
- Remove the completed boxty to a baking sheet and keep warm in a low oven while preparing the remaining boxty.
Tools and equipment:
large skillet with a lid (or foil)
May the luck of the Irish be with you always!
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Until we eat again, I hope you have a delicious day!