Crunchy outside, fluffy inside – the best potato for pancakes, write them

I cook the right amount of potatoes for my family. Whether I change them into a frying pan crispy potatofluffy fried potatoor crunchy Hash BrownsIt seems to be in my head. Potato may be in the form of pancakes all time, such as laxy and toast– But I didn't try the boxy, Irish pancakes for the first time. Well, my Irish ancestors would be proud because Boxy is the new favorite way to enjoy potato.

Boxy check all the boxes I am looking for in great potato pancakes: they have crispy, lacy edges, perfectly gentle, fluffy inside; Super simple to be beaten; And their delicious potato taste is well combined, almost every dressing you can dream of. Are great for the St. Patrick's daily mealBut just as good for breakfast, lunch or dinner any day of the week.

What is a boxy?

Boxy is a traditional Irish potato food that says The New York TimesIt comes from Ireland at the end of the 18th century. The vessel was a ingenious method of converting the remaining cooked potatoes into a hearty side dish. If you do not know the boxy, imagine pancakes, hash brown, potato latke and a roar had an Irish baby.

If you are Knowing the boxy, you probably know that they can be prepared in many ways. They can be cooked like dumplings or bakes like a cake or bread, but the most common preparation includes mixing with the remaining potatoes with grated raw potatoes into a dough, which is divided into a stimulating doses in the butter.

My recipe below applies to the style fried in the pan. Each pancake has a beautiful gold look, slightly crispy, while still keeping the cushioned, fluffy interior. My version has an abusive tang from the writer used in the dough, while the delicious potato taste is still at the forefront. This is how they can be improved.

Fresh vs. The mashed potatoes

This recipe is incredibly simple and I dare say it's a bit forgiving. While traditionally these Irish potato pancakes have been a practical method with the remaining mashed potatoes, I prefer to use fresh mashed potatoes in my recipe. I find that I start with the freshly cooked potatoes that I grab myself instead of making the remaining potato puree, a more consistent, more reliable recipe and eliminates the guess.

You can definitely use mashed potatoes; Just note that you need to set the recipe as the remaining potato puree such as this Ultra-fluffy with mashed potatoesHave quite a lot of added moisture mixed with butter and milk. This added moisture throws out the ratio of the ingredients. The solution is to grow the writer, not at the same time, and stop when the mixture resembles a thick, slightly lumpy pancake dough. If you add the entire cup writer called the recipe at the same time, the dough can be too loose and you need to add more flour that turns into a speculation game that you do not want.

The key ingredients of Great Boxy

The type of potato used in the recipe. While red happiness or yellow medium starch potatoes, such as Yukon Gold, will be fine, the higher starch content of Russet potatoes will create the best texture: cushion, soft and gentle, with the right amount of crunch. Avoid overloading the dough, which makes the potato starch adhesive and results in a hard, chewy pancake.

I nod from my previous favorite potato pancakes, Latkes, and add some Allium taste to the mixture. Just instead of giving the yellow onion into the dough, like me, like the latkey, thinly sliced ​​raw hazelnuts into the dough. Although peanut devices are not a traditional boxed ingredient, I like the fact that their fine Allium form improves but does not shade the potatoes, plus Green Pop -Pop provides a nice presentation.

To serve your Boxy suggestions

The boxy is absolutely best from the pan while hot and slightly crispy pipes from the outside. But if you want to wait and serve them together, you need to turn on the oven to be warm and crisp while making them in items. Keep the oven on the lowest setting and, while cooking each item, pass the cooked pancake to a wire baking sheet and keep them in the oven.

My family loves Boxy with a piece of sour cream and a good amount of sliced ​​peanuts scattered on top. Excellent lunch or dinner on its own, or served with fried eggs, crispy bacon, sausages and some beans to charge an Irish -style morning.

Cooking method
(Keep on the screen awake)

• 1 cup universal flour (4 1/2 ounce; 127 g)

• 2 1/2 teaspoon Diamond crystal kosher saltshared; For table salt use half with so much volume

• 1/2 teaspoon soda

• 1/4 teaspoon ground black pepper

• 2 pound (907 g) russet potato (see comments), shared

• 4 piggy (about 2 ounce; 56 g), thinly sliced, plus more to the garnish

• 1 large egg

• 1 cup (240 ml) writer (See notes)

• 4 1/2 tablespoon (63 g) salted buttershared

For serving (optional):

• OverFrom R cream

• Shredded cheddar cheese

• Cookediting bacon

• FridayEbutGgs

1. Set the baking rack to the middle position and heat the oven 200 ℉ (95 ℃); Wear a baking sheet with a wire stand and set aside.

2. In a medium bowl, whisk flour, 1 teaspoon salt, baking soda and black pepper; Set aside.

3. Peel 1 pound of potatoes and cut into 1/2 inch pieces. In a medium frying pan, add potatoes, 1 teaspoon of salt and enough cold water to cover with 1 inch. Boil the high heat, then reduce the heat to medium and cook forcefully until the potatoes are very gentle if pierced with a knife or fork, approx. 15 minutes. Croduce the potatoes and let it sit in the filter pot or in a bowl until it cools down enough to treat, approx. 10 minutes. Place the potatoes in a large bowl and mix with a fork or potato masher until smooth and remain a lot.

4. While cooked potatoes are cooled, peel the remaining 1 pound of potatoes. Mediate the box grid above a clean kitchen towel and chop the potatoes to the kitchen towel. Collect the edges of the towel and gently wrinkle from the potato over the sink. Then move the chopped potatoes into the large mixing bowl with mashed potatoes. Mix with a fork or fingers until mixed. Add peanuts and eggs and mix to connect and mix the flour mixture until mixed. With a spatula, add a writer and stir gently until the mixture is reminiscent of a thick pancake -like dough and remains not a dry strip of flour.

5. In a large, non -adhesive or cast iron pan, heat 1 1/2 tablespoons (21 g) butter in medium heat until melted and bubble. Dollop 4 heaps of heaps made 1/4 cups of the prepared potato dough pan and smooth into 4 -inch wide and 1/2 -inch thick circles. Cook, smoothly until golden brown on the lower side for 4-6 minutes. Gently rotate and cook until the second side is golden brown for 4-6 minutes. Place on the prepared wire node closing baking sheet and place in the oven to keep it warm. Repeat with the remaining dough and make 4 pancakes at a time for a total of 3 items, adding 1 1/2 tablespoons of butter between the items.

6. When ready to serve, sprinkle the hot potato pancakes with the remaining 1/4 teaspoon of salt and sprinkle with additional peanuts for the garnish. Serve with the desired dressings such as sour cream, chopped cheddar cheese, bacon or fried egg.

Special equipment

Box file, kitchen towel, large non -adhesive or cast iron frying pan, wire holder, baking sheet

Note

You can make this recipe with the remaining mashed potatoes instead of making fresh mashed potatoes. If you use residual mashed potatoes, start with 2 cups cold residues mashed potatoes– Mix freshly grated potatoes, eggs, flour mixture and peanuts. Add 1/2 cup (120 ml) writer to start and add more slowly in small steps if necessary until the mixture is similar to a thick pancake dough.

The writer can be replaced with 3/4 cups with full milk and 1/4 cups with smooth yogurt.

Make-Head and Storage

Store the residues in airtight container in the refrigerator for up to 3 days. For heating, bake in a toaster at 400 ℉ until hot or heated in a frying pan with melted butter on the stove.