Corned Beef Boxties
makes about 4 large pancakes for stuffing
Filling (get creative!):
Leftover meat (pork, chicken, beef), tofu, or beans (we used corned beef)
Vegetables (carrots, turnips, peas, brussels sprouts, cabbage)
1 1/2 T butter
1 1/2 T flour
1 cup milk
salt (to taste)
1/4-1/2 cup grated cheese (Irish cheddar, swiss, bleu cheese -- all lovely here)
1 medium potato, diced (to mash; alternatively, use 1 1/2 cups leftover mashed potatoes)
1 medium potato, grated
2/3 cup flour
1 tsp baking soda
about 1/2 cup buttermilk
For White Sauce:
Melt butter in medium saucepan over medium heat. Add flour, and whisk for one minute. Gradually add milk and whisk until mixture is well combined and beginning to thicken. Add cheese. Whisk until smooth; taste for salt, adding as needed. Set aside and keep warm.
Prepare filling ingredients as needed, sauteeing fresh vegetables or reheating leftovers gently over a low flame until warmed. Set aside.
If not using leftover mashed potatoes, cook diced potato in small saucepan of boiling salted water for 15-20 minutes, or until tender. Drain and mash.
Transfer mashed potato to large bowl. Mix with grated potato, egg, flour, and baking soda. Gradually mix in just enough buttermilk to achieve the texture of somewhat loose mashed potatoes. The mixture will be thicker than pancake batter, but not extremely stiff.
Heat large skillet over medium-high heat (I actually like to use an omelette pan for this recipe). Brush with oil. Drop between 1/2 and 2/3 cup batter into the pan, depending on how large a boxty you'd like to make. Using back of spoon, spread mixture to fill pan.
Cook over medium heat until boxty is golden brown on bottom and slightly puffed, about 5 minutes. Turn (carefully!) and cook until second side is brown, about 2-3 minutes.
Transfer to baking sheet; keep warm in oven. Repeat with remaining potato mixture in batches, brushing skillet with more oil as necessary.
Lay one pancake on a plate. Spoon in about 1/2 cup of filling. Fold pancake over, and top with sauce. Enjoy.