Bacon And Cheese Stuffed Boxty
These hearty and flavorful Irish potato pancakes are stuffed with crispy bacon and gooey cheese, making them the ultimate comfort food. Served with a dollop of sour cream and a sprinkle of chives, they're perfect for breakfast, brunch, or dinner.
72% would make again
Ingredients
for 6 servings
- 2 cups potato (300 g), grated
- 1 ⅕ cups mashed potato (300 g), cooked
- 2 cups flour (250 g)
- 2 tablespoons butter, melted
- salt, to taste
- pepper, to taste
- grated cheddar cheese, to taste
- bacon, chopped, to taste
- sour cream, to taste
- scallion, chopped, to taste
- butter, for frying
Nutrition Info
- Calories 386
- Fat 4g
- Carbs 75g
- Fiber 49g
- Sugar 2g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Peel and grate the raw potato, then wrap in a clean towel and squeeze out as much of the liquid as you can.
- Put the grated potato into a large bowl and stir in the cooked mashed potato and the flour.
- Stir in the melted butter and season if necessary.
- Add a bit of milk and stir, then add a bit more milk - keeping doing this until all of the milk is combined into the mixture and you have a somewhat sticky dough, if it’s too wet add a bit more flour.
- Dust your hands and work surface in flour and grab a palm sized amount of the mixture, flattening it out to about 1-cm (¼ in) thick.
- Spoon some grated cheese and some bacon bits into the center and drop another flattened out dough mixture piece on top.
- Cut into a nice round shape using a cookie cutter making sure it’s fully sealed. NOTE: Try not to make these too thick or they might not cook all the way through, if they are thick, lower the temperature to a low-medium heat instead.
- Fry in butter over a medium heat for about 4-6 minutes on each side until golden brown.
- Serve topped with a tablespoon of soured cream and a few bits of scallions.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.