2 cups cold mashed potatoes (can be made well in advance); use a starchy/mealy variety such as russets
2 cups grated raw potatoes, use a starchy/mealy variety such as russets
2 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 ½ to 2 cups buttermilk, plus more as needed
Butter or oil for frying
½ cup creme fraiche
½ tsp english or dijon mustard
Zest of ½ lemon
Juice of ½ lemon
2 tsp melted butter
Salt to taste
Poached Egg and Topping Ingredients:
½ cup turnip microgreens
(1) Boil, drain, and mash the potatoes. Chill until cold or overnight.
(2) In a small bowl, combine the flour, baking soda and salt. Set aside.
(3) Grate the potatoes, place them on a cotton clean kitchen towel and wring out as much liquid as you can.
(4) Place the cold mashed potatoes, grated potatoes, and flour mixture in a large mixing bowl. Add 1 ½ cup buttermilk and combine the mixture. If the mixture is too thick/dry, add a little extra buttermilk.
(5) Heat some butter or oil in a heavy pan over medium-high. Scoop the potato mixture into the pan to form individual patties, pressing down on them to flatten them. Fry until the bottom is nicely browned and then flip them over. Fry until the other sides are likewise nicely browned. Be careful not to cook them too fast or they will become browned before the raw potato is cooked. Adjust the heat as needed.
(6) Transfer the boxty to a warm oven while you fry the remaining batches.
(7) In a small bowl, combine creme fraiche, english mustard, zest and lemon juice, melted butter, and salt to taste.
(8) Poach eggs 2-4 minutes until white is set, but yolk remains mostly runny.
(9) Spread mock hollandaise over warm boxty and top with poached egg, turnip microgreens and chopped scallions.