This traditional Irish peasant dish, also known as boxty, is best when made with a mix of waxy (red or yellow varieties) and starchy (white or russet) potatoes. This recipe is also the perfect way to use up leftover mashed potatoes from last night’s dinner. Serve them for breakfast with gourmet toppings—like smoked salmon and sour cream or bacon and poached eggs—or as a side dish for lunch or dinner.
- Place the starchy potatoes in a pot and boil until cooked through. Once cooked, drain the potatoes and mash them with the butter and nutmeg in a large mixing bowl. Add the grated waxy potatoes, flour, bicarbonate soda, buttermilk, scallions, and season with salt and pepper. Mix well until combined and you should have a thick pancake-like batter.
- On medium heat, heat the olive oil or butter in the frying pan. Place dollops of the batter to create cakes 10 centimeters in diameter. Fry on each side for 2-3 minutes or until brown. Serve with a dollop of sour cream, 2 slices of smoked salmon, and a lemon wedge.
Recipe by Hung Quach