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Chicken and Mushroom Boxty

Tender potato pancakes stuffed with a mix of chicken and mushrooms and a pan gravy
Course: lunch, Main Course
Cuisine: Great Britain, Ireland
Servings: 6 servings
Author: Lydia

Ingredients

For the boxties

  • 1 medium potato peeled, grated and rinsed
  • 1 cup mashed potatoes (from 2 medium potatoes)
  • 1 cup milk
  • 1 cup flour
  • salt and pepper to taste

For the filling

  • 2 strips bacon diced
  • 8 ounces sliced mushrooms (I bought a pack)
  • 1/2 medium onion peeled and sliced thinly
  • 1 carrot peeled and sliced thinly
  • 2 tablespoons flour
  • 1 cup milk
  • 2 cups cooked chicken cut into cubes
  • salt and pepper to taste
  • 1 teaspoon thyme
  • olive oil
  • chopped parsley for garnish
  • 1/4 cup grated cheddar cheese for garnish

Instructions

Make the filling first

  • Cook the bacon in a large skillet until almost crisp. Remove to a paper towel lined plate.
  • Saute the onions and carrots in the drippings, adding a little more oil if needed. When the onions and carrots have softened, add the mushrooms. Stir will to coat them in the oil.
  • When the vegetables are cooked to your likings, sprinkle flour over everything. Stir to coat. Continue to cook for a few minutes to cook off the flour, then add a half cup of milk. Return the bacon to the skillet and season with thyme, salt and pepper.
  • Add the chicken and the rest of the milk. Turn the heat to low and allow the sauce to thicken while the chicken heats through. Cover with a lid and remove from the heat.
  • At this point the filling can be stored in the fridge if working ahead. Reheat before filling the boxties.

Make the boxties

  • Make sure the grated potato has been rinsed and drained well.
  • Measure the flour, mashed potatoes, salt and pepper in a large bowl. Stir in the grated potato and mix well. Stir in the milk. The batter should be about the consistency of pancake batter.
  • Heat a small amount of oil in a medium skillet over medium heat. Use a ladle to pour some batter into the skillet (mine holds 1/2 cup). Work quickly and use the bottom of the ladle to spread the batter out. Lower the heat if necessary to prevent the boxty from cooking too quickly.
  • When the top had started to dry and the edges have color, flip the boxty and cook the other side.
  • Remove the boxty to a paper towel lined plate to hold while cooking the rest.
  • To fill: arrange the boxty on a plate, place a large spoonful of filling on one side and top with cheese and parsley as desired. Fold the other side over top.