Posted at: 07/19/2012 8:29 PM | Updated at: 07/22/2012 11:37 AM
Corned Beef and Cheddar Boxty
Created By: Chef DJ Friedman, Dorothy O’Day’s Irish Pub, Clifton Park, NY
Yield: 3-4 Servings
Russet Potato, pureed ½ pound
Russet Potato, shredded, drained, starch reserved ½ pound Sweet Onion, Pureed ½ pound
Garlic, pureed 5 cloves
Whole Egg, large 4 each
Kosher Salt To Taste
Black Pepper, fresh ground To Taste
Corned Beef, shaved 1 pound
Aged Cheddar, crumbled ½ pound
French’s Fried Onions To Taste
Spicey, Dijon or Whole-Grain Mustard To Taste
In a medium bowl combine the shredded and pureed potatoes with the onion, garlic and eggs. Mix well and season with the kosher salt and black pepper. Add in the reserved starch or store bought potato starch to thicken the “batter”.
Brush a griddle or medium non-stick sauté pan with olive oil and heat over medium-high heat until the oil begins to shimmer.
Place about a cup of the boxty base in the center of the griddle of pan and spread it out in a circle about 8 inches across.
Allow the mixture to cook on the first side until it is golden brown and crispy.
Flip the boxty and allow the second side to cook until golden and crispy. Remove from the pan and place on a towel to allow some of the oil to come out of it.
While the boxty is cooking on the second side heat the shaved corned beef on another part of the griddle or in a second pan.
Place the drained boxty on a large plate. Put the heated corned beef in a pile down the center and top with aged cheddar an fried onions. Drizzle with mustard and season with kosher salt and black pepper.
Roll the boxty like a soft taco and garnish with sliced scallions, cheddar cheese and another drizzle of the mustard and serve it piping hot.