Irish Boxty Potatoes By Chef Conor Spacey
With St.Patricks day around the corner this is a great recipe Irish recipe dating back to the 1700’s and was the ultimate zerowaste dish for leftover potatoes. Served with roasted mushrooms, kale and mustard cream.
Ingredients:
- 250g leftover potato mash
- 250g peeled and grated, raw potato
- 250g plain flour
- 1 tsp baking soda
- 300ml buttermilk
- 8 large mushrooms
- 200g kale (or spinach)
- 1 finely chopped onion
- 2 tbl Dijon mustard
- 250ml cream
- Irish sea salt and ground black pepper
Method:
Put the mashed potato, raw grated potato, flour and baking soda in a mixing bowl and combine. Slowly add the buttermilk, until you have a wet batter like consistency. Season with sea salt and ground black pepper.
Place the mushrooms onto a roasting tray & drizzle with Irish rapeseed oil, add sprigs of rosemary and garlic gloves, season and place into a hot oven to cook for 5 minutes.
Add the chopped onion to a warm saucepan and cook until soft, add in the mustard, stir until combined and then add the cream, leave on a low heat to reduce and season.
Cook the kale in boiling salted water for 2 minutes or until soft.
Heat a non-stick frying pan on a medium heat with a splash of rapeseed oil and a little butter. When the butter begins to foam, spoon heaped tablespoons of the boxty mixture into the frying pan and fry for 3-4 minutes on each side until golden brown. Drain onto kitchen paper, then add the kale to the pan and season
Add the boxty to a plate and stack with the mushrooms and kale, pour the sauce around and enjoy……
