Corned Beef Boxty
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 Joseph Nagy, who has led the kitchen at The Harp for more than a decade. “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 | Serves 4
Boxty Cakes (makes four)
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.