The Yankee Chef
Many people don’t realize just how much in common New Englanders have with the Irish, especially when it comes to food. This recipe is one of my favorites, and it would be equally at home here or in Ireland. Boxtys (Irish potato pancakes) are prepared and cooked in many different variations, including some that are puffy and soft. However, being a Yankee, I enjoy this crisp version, for a crisp potato dish with my breakfast.
With the addition of cheddar cheese, I think you will be making this year-round.
1/2 cup mashed potatoes
1/2 cup shredded raw potatoes
1/2 cup shredded apple
1/2 cup powdered rolled oats*
1/4 teaspoon each nutmeg, salt, and black pepper
1/2 cup fat-free evaporated milk
1/2 teaspoon baking powder
2 tablespoons oil
1/2 cup shredded cheddar cheese
Place all ingredients, except oil and cheese, in a bowl and mix very well; set aside.
Place oil in a large skillet over medium high heat. When hot, pour half the Boxty mixture into the skillet, spreading it out to cover bottom of pan.
Evenly sprinkle cheese over the top. Pour remaining Boxty mixture over the cheese. Again, spreading it out evenly, covering cheese.
Reduce heat to medium low, cover and let cook for 6-8 minutes, or until well browned on the underside. Carefully flip over, cover, and continue cooking an additional 6-8 minutes, or until browned on bottom as well.
Remove from heat, cut into wedges, and serve immediately.
* This ingredient works so much better than the usual flour added to Boxty, but each are interchangeable. To make powdered rolled oats, simply place oats in a blender or food processor and pulse until it is in powdered form.