Sunday, March 18, 2012

Boxty Quesadillas

This is a take on a dish from Fado Irish Pub, a chain of bars I’m fond of for being open for soccer matches early in the mornings on weekends. Nothing like drinking Guinness at 10 a.m. on a Sunday. The food there is also pretty tasty, so I decided to recreate their Boxty Breakfast meal.  Boxties are potato pancakes, in this case with a crepe like consistency. I adapted the recipe from: It doesn’t taste exactly like I remember it, but it’s still a tasty breakfast. I stuffed the quesadillas way to full, hence the ugly presentation.

For the boxty pancakes:

1.5 lbs potatoes, grated and soaked in water for 10 minutes
½ stick (2 oz.) butter, melted
4 ¼ cup milk
3/8 cup water
4 eggs
20 oz. all purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
¼ cup parsley

Pico de gallo:

2.5 medium tomatoes (I used the vine ripened ones), diced
2 serrano chiles, small dice
1 garlic clove, roasted on a dry skillet and minced
½ red onion, diced small, then rinsed under cold water in a colander
Cilantro, chopped
Lime juice

3 eggs
1/3 pound Irish bangers
Monterey Jack cheese

Make the pico de gallo ahead of time and let the flavors marry together in the fridge. For the pancakes, whisk the eggs and add the other liquid ingredients. Mix the dry ingredients in a separate bowl, and add the wet mixture into the dry, until everything is incorporated. Drain the potatoes in a colander, and add them to the pancake mixture. Heat a 9 to 10 inch non-stick pan (or, you know, as many pans as you have), spray with some non stick spray and ladle in ¼ - 1/3 cup in the center of the pan, then rotate the pan in a circle so the mixture fills the area. Cook for about 45 seconds, then flip and cook for another 45 seconds. This recipe yields 20 or so pancakes.

Once the boxties are finished, cook the bangers in a pan, breaking it up, until it starts to brown. Whisk 3 eggs and dump them in the pan. Once the eggs cook a bit, add the cheese. When the eggs are done, dump the mixture on top of a boxty, add a big scoop of salsa, and top with another boxty. Slice into quarters.


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