Irish Boxtys w/ Bacon & Chard
Bacon & Sauteed Chard
- 1 lb sliced bacon
- 4 garlic cloves, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 2 large bunches Swiss chard, stems removed and reserved, leaves torn into 2” pieces (about 12 cups)
- Kosher salt and freshly ground black pepper
- 1 tbsp lemon zest
- 2 tbsp Lemondrop Pale Ale
Cook bacon in skillet on medium/high heat. Remove cooked bacon from pan. Leave only 2 tbsp bacon grease and lower heat to medium. Cook garlic, stirring occasionally, until golden brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon zest, Zipline Lemondrop Pale Ale and remaining chard. Season with salt and pepper to taste. Cook, tossing, just until all chard is wilted, about 1 minute.
- 2 lbs russet potatoes
- 1 cup milk
- 4 tablespoons unsalted butter
For the Boxty Potatoes
- 1 cup grated russet potato, squeezed dry to remove excess moisture
- 1 large egg
- 1 large egg yolk
- 1/4 cup milk
- 1/4 cup thinly sliced scallions
- 1/2 cup all-purpose flour
- 2 teaspoons coarse salt
- 1 teaspoon baking powder
- 1/2 teaspoon freshly ground pepper
- 1/4 cup unsalted butter, plus more for serving
- 1. Make the mashed potatoes: Bring a pot of water to a boil over medium-high heat. Peel and cut potatoes into 1-inch pieces; add to boiling water. Cover and cook until fork-tender.
- 2. Heat milk and butter in microwave. Transfer potatoes to a large bowl; mash potatoes using a potato masher. Slowly add milk mixture and stir to incorporate until smooth; season with salt and pepper.
- 3. Make the boxty potatoes: Transfer 1 1/2 cups mashed potatoes to a large bowl; reserve extra mashed potatoes for another use. Add grated potato to bowl with mashed potatoes. Whisk together egg and egg yolk; add to bowl with potatoes along with milk and scallions and stir to combine. In a medium bowl, whisk together flour, salt, baking powder, and pepper; add to bowl with potatoes and stir to combine.
- 4. Melt 2 tablespoons butter in a large heavy-bottomed skillet over medium heat. Working in batches, adding butter as necessary, add 2 tablespoons batter to skillet and gently spread to form a 2-to-3-inch round; cook, turning, once, until browned on both sides, about 4 minutes per side. Serve immediately with butter.