Boxty Irish Potato Pancakes

Boxty is the Irish version of potato pancakes! They are crispy on the outside, creamy on the inside and loaded with cheese. Very suitable for a hearty Irish breakfast on St. Patrick’s Day!

Serves: 10-12 pancakes

Prep time: 30 min

INGREDIENTS

*Ingredients currently available at the Cooperstown Farmers’ Market

·    2 pounds Russet or Yukon Gold potatoes, peeled and cubed*

·    3/4 cup milk, divided

·    2 tablespoons butter

·    1 cup flour

·    1 large egg, lightly beaten*

·    Salt and freshly ground pepper to taste

·    7 ounces cheddar cheese, shredded or cubed*

·    1/4 cup chopped chives

·    Olive oil for pan frying

INSTRUCTIONS

1.  Place cubed potatoes in a saucepan and cover with salted water. Bring to the stove, over medium high heat, and bring to a boil. Once boiling, reduce the heat to low and simmer until tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. Add 1/2 cup milk and butter, and mash until smooth.

2.  Add the remaining milk, flour, egg, salt, pepper, cheese and chopped chives to the mashed potatoes, stirring to combine.

3.  Preheat a large nonstick skiller, over medium heat. Add the olive oil and, once shimmering, pour about 1/4 cup of the pancake batter, using a spatula to form 3-inch circles. Cook the pancakes (working in batches) until golden brown, about 5 minutes per side. As they cook (and the cheese melts), you might need to gently nudge them with the spatula, encouraging them to keep a round form.

4.  Serve immediately, topped with sour cream and chives.

Recipe by Olivia Mesquita.