Corned Beef Boxty
Joseph Nagy embraces the versatile nature of otherwise traditional Irish dishes. The Harp is one of Cleveland’s most popular spots for a pint and some tasty Irish grub, and its varieties of boxty are a big draw, including its corned beef version. “The boxty, traditionally, can come different ways,” explains Nagy. “Some people make it with mashed potatoes in Ireland. We use shredded hash browns, and we make it almost like a pancake batter.”
Corned Beef Boxty | Makes 4 servings
Recipe courtesy of the Harp
2 pounds peeled and shredded potatoes (use fresh or frozen; to make your own, use the large holes on a box grater to shred potatoes)
3 large eggs
2 cups all-purpose flour
2 cups heavy cream
1 tablespoon salt
1 teaspoon black pepper
1/4 cup chopped scallions
Corned Beef Filling for Boxty
20 ounces corned beef (5 ounces for each boxty)
12 ounces sauerkraut (3 ounces for each boxty)
4 slices Swiss cheese (1 slice for each boxty)
Russian dressing (recipe below)
Preheat oven to 350 F. In a large bowl, combine grated potatoes and eggs. Stir in flour, salt, pepper and cream until well combined. Heat a skillet over medium-high heat. Ladle 1/4 of the batter into the skillet and cook until the pancake begins to firm and browns on one side. Using a spatula, carefully flip the cake and cook until brown on the other side. Remove from heat. Repeat with remaining batter.
On each pancake, place 5 ounces of corned beef, 3 ounces of sauerkraut and a slice of Swiss cheese. Fold cakes in half to cover fillings. Place in oven on a cookie sheet for 3 to 5 minutes, or until cheese melts. Remove from oven. Top each boxty with a portion of Russian dressing, and serve.
1/2 cup ketchup
1/4 cup mayonnaise
1/4 cup pickle relish
Stir all three ingredients together in bowl until combined.