• Ingredients:
  • 1 pound Potatoes, peeled
  • 1 onion, diced
  • 2 eggs, beaten
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 cup heavy cream
  • ¼ cup Irish whiskey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • Fresh chives, chopped

They say everyone is Irish on St. Patty’s day, but even if you’re not you can still enjoy some delicious cuisine from the emerald isle! 

Mix up a batch of these Irish Boxty, or potato pancakes, and smother them with this cream sauce full of FunGuy mushrooms with a hint of good ol’ Irish whisky. 

A great way to get a taste of the Irish even if you’re not!

DIRECTIONS:

  1. Shred the potatoes on the largest grate on a cheese grater and place in another bowl filled with water. Stir the potatoes in the water until it has become cloudy then drain and add new cold water. Stir again and drain. Transfer the potatoes to a clean kitchen towel and roll it up and squeeze out excess water.
  2. Place the shredded potatoes in a bowl with the onion, eggs, flour, salt and black pepper and stir well to combine and coat evenly with the eggs. 
  3. Heat half of the olive oil in a large skillet over medium heat. Using a large tablespoon, drop a spoonful of the potato mixture into the pan and gently flatten it with a spatula. Repeat with the rest of the potato mixture, but don’t over crowd the pan and be sure each cake is separate. Cook each cake 3-4 minutes on each side until browned and crisp. Transfer the cooked potato pancakes to a plate lined with paper towels to remove excess oil. Repeat with the rest of the potato mixture until gone. Cover with a lid to keep the cakes warm. 
  4. Heat the rest of the olive oil in the same pan over medium high heat. Add in the mushrooms and cook 4-5 minutes or until browned. Pour in the whiskey and stir to scrape any bits off the bottom of the pan. Allow it to reduce down to at least half and pour in the cream. Stir well and add in the Dijon and Worcestershire sauce and stir again. Allow it to cook down until thick and season with salt and black pepper to taste. 
  5. Serve the boxty immediately with the whiskey cream mushroom sauce and a sprinkle of chives on top.  

Have a Fun meal!