Irish Pancakes - Boxty

Probably one of the best recipes of the year. Hands down. It started with some leftover potatoes and ended with  one amazing easy breakfast. I may have just been hungry last night, but I definitely wolfed down six of these suckers in one sitting.

Maybe it was a full moon, maybe it was because I hadn't eaten a big lunch, or maybe it was because they were so unbelievably delicious that they all disappeared into my stomach. Who knew?

Even the making of this recipe left my stomach rumbling. I almost stopped halfway to eat the mashed potatoes mixed with all the ingredients because it looked so darn good, but I managed to hold off, and I'm glad that I did.

This recipe originally came from Neo-Homesteading, one of the first blogs that I EVER started to follow. The author, Cat, has some great original recipes and a wide range of different ingredients. I have a bunch of her recipes bookmarked, but just haven't found the right time to make them! This particular one has been sitting around waiting since she originally wrote it, waaay back in March 2010. I am now kicking myself for not trying this one early... It's just that mashed potatoes don't really last that long around my house.

Crunchy, but soft, flavourful, hot.... just delicious. I will now make a solemn almost-a-promise to eat this every St. Patrick's day. Although I'm not too sure about the Irish validity of the recipe, maybe because they are made from potatoes?


Irish Pancakes - Boxty

Mashed Potatoes, about 3 cups
Green Onions - 1-2 stalks, chopped
Bacon - 4 slices, diced
Cheddar Cheese - 1/4 cup grated

Flour - 1/4 cup
Oil - 1/4 cup

Combine the leftover mashed potatoes, green onions, bacon and cheddar cheese together in a small bowl. Try not to devour it.

Spoon up about a 1/4 cup of the potato mixture. Roll it into a ball and place in a small bowl filled with flour. Gently roll the ball around and then flatten with the palm of your hand. Don't push it down too far as the potato break apart fairly easily.

Heat the oil to medium high heat. You want it hot enough that the potatoes don't soak in too much. Cat suggests dipping a wooden spoon inside, and once it bubbles, the oil is ready.

Fry the cakes until they become golden brown on both sides, only a few minutes should do. Place on paper towel to soak up any extra oil.

Serve hot with sour cream. I would suggest using this spicy sour cream recipe of sour cream, hot sauce and Worcestershire. It adds some punch to the whole thing! I hope you enjoy.