Potato Boxty recipe - for The EmpressofAll.

It's easier to make a new thread for future reference.

Potato Boxty (Pratai)

My grandmother used to tease me with this rhyme when I was little: Boxty on the griddle, boxty in the pan. If you can't make boxty, you'll never get your man. The more Irish side of the family eats these as often as possible; the German-Irish side of the family prefer kuchen and noodles to potatoes.

1 cup, more or less, leftover cooked mashed potatoes, as minimally seasoned as possible. * Russet potatoes are fine here.
2-3 peeled, grated raw waxy potatoes (Yukon Golds, Whites or Reds.) Aim for 1 cup, more or less of shreds.
1/4 cup sour cream or yogurt (may vary depending on liquid content of the mashed and shredded potatoes. Dry potatoes take a little more.)
1 egg
1 small onion, grated or diced fine
chopped chives or green onions, about a tablespoon
salt
pepper
butter (or bacon drippings, but I prefer the taste of the butter here.)

* Mashed potatoes made with milk, butter and salt and pepper are ideal, but taties with a little cheese, onion or bacon are fine, too. This is not the place to use the leftover wasabi and garlic mashed potatoes, though.

1. In the microwave, bring the mashed potatoes to somewhere between room temperature and body temperature - no hotter, or you'll cook the egg. Pre-heat the oven to 200 F.
2. Rinse the shreds to rid them of excess starch and let drain in the colander.
3. Combine all of the ingredients except the butter in a mixing bowl with a big spoon until thoroughly mixed.
4. Melt one teaspoon of the butter in a heavy bottomed skillet, then drop large spoonfuls into the hot fat. Leave room around the dollops. I can usually get four spoonfuls into the skillet at a time. I use a wooden spoon for this; a tablespoon works well, too. Smash down gently with the back of the turner. Smaller dollops cook faster and are easier to turn, but larger ones are more traditional.
5. Let the bottoms brown, then turn carefully and brown again. Remove to an oven safe baking dish, the larger the better. (9x13 is ideal.) Repeat from step four. Keep the boxty warm in the oven while cooking the remainder of the mixture, and try not to stack them.

Serve with a) tart apple sauce, b) sour cream, c) bacon and egg (for a farmer's breakfast) d) for a real, Dublin fine dining experience, goat cheese and grilled vegetables.

I'm looking forward to trying this one. I do something similar that I call mock knishes. I combine left over mashed potatoes with onion, egg and butter and wrap little patties in phylo dough. Then I do an egg wash on the phylo and bake until brown.

I like the idea of the different textures in this dish.

Yum.....

And thanx for the new thread... yup, it makes it easier to find later.