When I started picking a monthly cooking theme every month last year, I had two purposes in mind. First, to make menu planning a little easier, and second, to try new things. This month I have tried a few new things that I had never eaten before, let alone cooked. Luckily, this heavily meat & potatoes Irish diet has so many familiar flavors and ingredients, that making new recipes has been fun and tasty.
I had one more new Irish recipe I wanted to make this month – Irish boxty potato cakes! Boxty are truly an Irish staple, made almost entirely of potatoes. I’ve seen boxty on Irish pub menus, but had never tried them. Earlier this month, when I made shepherd’s pie, I made extra mashed potatoes and stuffed them in the freezer. Typically, mashed potatoes do not freeze well because of the moisture content. So when I thawed them for this recipe, I had to drain excess liquid. I found many recipes online and adjusted to make 2 servings.
IRISH BOXTY POTATO CAKES
- 1 cup leftover mashed potatoes, chilled
- 1 small potato, grated and strained well
- 1 TBSP flour
- 1 egg white
- salt & pepper
- Squeeze any water out of the grated potato.
- Add grated potato to the mashed potato, along with one egg white, the flour, and salt & pepper.
- Stir gently to combine; batter will not be smooth.
- Heat a griddle on medium low heat.
- Once hot, add butter and ensure surface is covered.
- Add 1/4 – 1/2 cup of potato mix to the griddle per pancake.
- Flip when browned (boxty should release easily) to brown the other side.
- Serve immediately.
I did not peel the potato before grating, so the mixture was a funky color. If that bothers you, peel the potato. The color was not noticeable when the boxty were done.
I had thoughts of serving these with both bacon AND a fried egg (with a nice runny yolk), but instead I made another Irish salad (which contains hard boiled egg) and worked through more of the Irish soda bread. I was pleasantly surprised by the tastiness of the boxty – although, I shouldn’t have been surprised. It’s butter-fried mashed potatoes. And I liked them.
For another sweet treat, I knew #irishomarch wouldn’t be complete without these Guinness brownies from Sally’s Baking Addiction. Sally’s blog is hands down, my favorite source of sweet treats. These brownies are rich, fudgy, and moist. And then, topped with a dreamy Guinness buttercream. Both the brownies and frosting contain reduced Guinness. While I like stouts, I wouldn’t drink a Guinness, but I will happily eat a pan of these brownies.
Last but not least, I made another Reuben sandwich. I even ordered one at a brewery this month, making that 3 total Reubens in 3 weeks. I used the same marbled rye I made back in January, which I’ve been storing in the freezer. By now, it’s a little dried out and crumbly, making this more of a “fork & knife” situation than a sandwich I could pick up and eat. I also used shredded corned beef leftover from last week’s roast. I have decided the shredded beef, while messier, is the superior meat for a great Reuben, using the same sandwich assembly method as with the deli meat.
Later this week, I’ll share a summary of all of my #irishomarch culinary creations, along with April’s cooking theme!