Boxty Irish Potato Pancakes With Bangers In A Guinness Mushroom And Onion Gravy Recipes

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BOXTY, IRISH POTATO PANCAKES, WITH BANGERS IN A GUINNESS MUSHROOM AND ONION GRAVY RECIPE - (4.3/5)



Boxty, Irish Potato Pancakes, with Bangers in a Guinness Mushroom and Onion Gravy Recipe - (4.3/5) image

Provided by Booper-2

Number Of Ingredients 19

BANGERS, MASH, AND GRAVY:
1-pound linked sausage of your choice or Irish or English bangers if you can get them
1 tablespoon oil
1 large onion, sliced
1 (8-ounce) package of mushrooms, sliced
1 clove garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1 (12-ounce) bottle Guinness or 1 1/2 cups beef broth
1 tablespoon dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
BOXTY:
1 cup potato, grated
1 cup mashed potatoes
1 cup flour
1 cup milk or buttermilk
salt and pepper to taste
butter or oil for frying

Steps:

  • BANGERS, MASH, AND GRAVY: Heat the oil in a pan over medium high heat. Add the sausage and cook until golden brown, about 2 to 4 minutes per side, and set them aside, slicing them as desired. Add the onions and mushrooms and sauté until tender, about 5 to 7 minutes. Add the garlic and thyme and sauté until fragrant, about a minute. Add the Guinness, mustard, Worcestershire sauce, and brown sugar along with the sausage and simmer for 10 minutes. BOXTY: Mix the grated potatoes, mashed potatoes, flour, and enough milk to make a nice thick pancake like batter. Heat the butter in a pan over medium heat, add the batter and cook until golden brown on both sides, about 4 minutes per side. You can also add 1/2 cup shredded white cheddar to the pancakes if you'd like. : Add chopped herbs to the pancakes! :Top with fried egg

BOXTY (IRISH POTATO PANCAKES) WITH BANGERS IN A GUINNESS MUSHROOM AND ONION GRAVY



Boxty (Irish Potato Pancakes) with Bangers in a Guinness Mushroom and Onion Gravy image

Irish style potato pancakes stuffed with sausage in a tasty Guinness mushroom and onion sauce!

Time 45m

Yield 4

Number Of Ingredients 17

1 pound sausage (Irish or English bangers if you can get them)
1 tablespoon oil
1 large onion, sliced
8 ounces mushrooms, sliced
1 clove garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour (or rice flour for gluten-free)
1 (12 ounce) bottle Guinness (or 1 1/2 cups beef broth)
1 tablespoon dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 cup potato, grated
1 cup mashed potatoes
1 cup flour (or rice flour for gluten-free)
1 cup milk (or buttermilk)*
salt and pepper to taste
butter or oil for frying

Steps:

  • Heat the oil in a pan over medium high heat.
  • Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside, slicing them as desired.
  • Add the onions and mushrooms and saute until tender, about 5-7 minutes.
  • Add the garlic and thyme and saute until fragrant, about a minute.
  • Sprinkle in the flour and let it cook for a minute.
  • Add the Guinness, mustard, Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.
  • Mix the grated potatoes, mashed potatoes, flour and enough milk to make a nice thick pancake like batter.
  • Heat the butter in a pan over medium heat, add the batter and cook until golden brown on both sides, about 4 minutes per side.

Nutrition Facts : Nutrition Facts Calories 490, Fat 14.4g (Saturated 4.7g, Trans 0g), Cholesterol 36mg, Sodium 910mg, Carbs 56.8g (Fiber 3g, Sugars 8.8g), Protein 28.1g Nutrition by

IRISH BOXTY



Irish Boxty image

Boxty is a traditional Irish dish made of potatoes. An old Irish rhyme goes: 'Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man'.

Provided by Brooke Elizabeth

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ cups grated raw potatoes
1 cup all-purpose flour
1 cup leftover mashed potatoes
1 egg
1 tablespoon skim milk
salt and pepper to taste
¼ cup olive oil

Steps:

  • Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

Nutrition Facts : Calories 227 calories, Carbohydrate 29 g, Cholesterol 31.8 mg, Fat 10.3 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 121.4 mg, Sugar 1.1 g

BOXTY (IRISH POTATO GRIDDLE CAKES)



Boxty (irish Potato Griddle Cakes) image

An old poem about this fried bread says: Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man. Serve with a tart apple sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread. Best fried in baking drippings.

Provided by DeSouter

Categories     Breads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 lb raw potatoes
1/2 lb mashed potatoes
1/2 lb plain flour
1 tablespoon milk, more as needed
1 egg
salt and pepper

Steps:

  • Grate raw potatoes and mix with the cooked mashed potatoes.
  • Add salt, pepper and flour.
  • Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
  • Drop by tablespoonfuls onto a hot griddle or frying pan.
  • Cook over a moderate heat for 3-4 minutes on each side.

Nutrition Facts : Calories 159.1, Fat 1.2, SaturatedFat 0.4, Cholesterol 27.3, Sodium 97.7, Carbohydrate 31.7, Fiber 1.8, Sugar 0.8, Protein 4.9

BOXTY (IRISH POTATO PANCAKES)



Boxty (Irish Potato Pancakes) image

Boxty, breadlike potato pancakes that originated in Ireland as early as the late 18th century, were created as a resourceful way to transform less-than-stellar potatoes into a hearty side dish. Variations of these crisp, chewy potato pancakes abound, but most involve some combination of mashed potatoes, grated potatoes, flour, baking soda or baking powder; buttermilk or eggs are sometimes added for richness. Popular in pubs but also made at home, they're typically served as an accompaniment to stews and rich meat dishes. This recipe is adapted from "The Irish Cookbook" by Jp McMahon (Phaidon, 2020), who serves them in a more modern fashion, with smoked salmon, sour cream and pickled onions, which balance and brighten.

Provided by Alexa Weibel

Categories     brunch, dinner, lunch, weeknight, breads, vegetables, side dish

Time 45m

Yield About 12 pancakes

Number Of Ingredients 11

1/2 small red onion
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon kosher salt
Fine sea salt and black pepper
2 pounds all-purpose potatoes, preferably Rooster or Yukon gold
1 cup buttermilk
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
4 to 6 tablespoons unsalted butter, as needed
Smoked salmon and sour cream, for serving (optional)

Steps:

  • Prepare the pickled red onions: Slice the red onion thinly from stem to stem, then transfer slices to a small heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a simmer over medium, stirring occasionally, until sugar and salt dissolve, then pour on top of onions; set aside.
  • Prepare the boxty: Fill a medium saucepan halfway with water; season generously with salt and bring to a boil over high heat.
  • Peel half the potatoes, then cut them into 1-inch cubes, tossing the cubes into the water as you go. Once the water comes to a boil, continue to cook until potatoes are soft, 10 to 15 minutes.
  • While the diced potatoes boil, peel the remaining potatoes, then grate them coarsely using a box grater. Season the grated potatoes generously with 2 teaspoons sea salt and 1 teaspoon pepper, toss to coat, then transfer them to a clean, dry kitchen towel. Squeeze the grated potatoes over a sink to remove the excess liquid, then transfer them to a large bowl.
  • Once the diced potatoes are soft, transfer them to a colander to strain, then transfer to the large bowl with the grated potatoes; mash until creamy, and mashed and grated potatoes are well combined.
  • Pour the buttermilk on top of the warm potato mixture and stir briefly just to combine.
  • Add the flour and baking powder and stir until thoroughly combined.
  • In a large cast-iron or nonstick skillet, heat 2 tablespoons butter over medium heat. Working in batches, spoon in the potato mixture using 1/3 cup measure to form small 3- to 4-inch-wide pancakes, leaving at least 1 inch of space between pancakes. Cook until nicely browned on both sides, 4 to 5 minutes per side. Repeat with remaining pancakes, adding more butter between batches as needed.
  • Serve pancakes topped with pickled red onions, and smoked salmon and sour cream, if you like.

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