Remember that Old El Paso commercial where the family argues over whether they should make crunchy or soft tacos, and the little girl eventually shrugs her shoulders and says, “Why don’t we have both?” These potato pancakes are kind of like that.
Mashed + Shredded Spuds = An Awesome Potato Pancake Mashup
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I’m talking about pan boxty: the hyper regional potato cakes from northwestern Ireland that combine mashed and shredded raw spuds. The prepped potatoes (usually a floury variety like russets) are mixed with flour and perhaps a bit of milk or water to form a thick batter, which is then griddled in butter until the pancakes are golden brown on both sides.
It’s a killer mashup that makes for a remarkably distinct result: There’s textural complexity, the densely creamy mash threaded with tender shreds and crisp on both sides, and a buttery richness that oil-fried cakes just don’t have. Pan boxty tastes pure and earthy—and according to Darina Allen, Ireland’s culinary matron, cookbook author, and founder of the Ballymaloe Cookery School in Cork, these potato cakes are “properly delicious” when scented with caraway seeds.
And they’re a mate for almost anything: smoked fish, sausages, rashers, runny eggs, black pudding, corned beef, chicken curry, sour cream and chives—or just more butter.
Here’s how our recipe comes together.
1. Make Mashed Potatoes: Use leftovers if you’ve got them. If you don’t, simmer chunks of peeled russet potatoes in a saucepan until they’re tender. Mash them and stir in a little salt.
2. Shred Potatoes: Peel and grate 1 pound russet potatoes on large holes of box grater. Place shreds in clean dish towel and wring out as much liquid as possible.
3. Mix Up the Batter: Combine 1 cup of the mash with the shredded potatoes with equal amounts of flour and milk until batter is moistened but thick and stiff enough to scoop. Season the batter with caraway seeds, salt, and pepper.
4. Griddle the Pancakes: Scoop a few portions of batter into a skillet slicked with butter, cover and griddle until the first side is golden brown. Flip and repeat on the other side. Season with salt and serve.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.