Description
Fluffy, tender potato pancakes stopped with warm shaved Brussels sprouts and crispy bacon. Plus there is a honey mustard sauce for drizzling. Perfect recipe to celebrate St. Patrick’s Day or for brunch parties!
Ingredients
Units
Scale
- BOXTY POTATO PANCAKES
- 1 pound russet potatoes, peeled and cubed
- 1/2 cup cottage cheese (I used 4%)
- 1/2 cup to 3/4 cup all purpose gluten free flour
- 1/4 cup water
- Juice of half a lemon
- 1/2 teaspoon salt and pepper each
- 3 tablespoons butter
- BACON
- 1/2 teaspoon vegetable oil
- 8 slices bacon
- MUSTARD SAUCE
- 1/2 cup grainy mustard
- 2 to 3 tablespoons honey
- 2 to 3 teaspoons white wine vinegar
- BRUSSELS SPROUTS
- 4 cups Brussels sprouts, shredded*
- salt and pepper to taste
Instructions
- MAKE BATTER FOR PANCAKES: Add all ingredients to a food processor. Process until mostly smooth, some small chunks of potato will remain but they will soften as they cook. The consistency should be runny, but slightly thick. Add more flour if you need to thicken the batter. This batter is very forgivable and easy to work with while cooking so don’t worry if the consistency isn’t exact.
- COOK THE PANCAKES: Heat a large nonstick skillet over medium high heat. Melt the butter. Measure out 1/4 cup of batter and pour it into the pan. Depending on the size of your pan you can fit 2 to 3 pancakes at a time, or more if using a griddle. Allow them to cook until bubbles start to form and bottom side looks browned, about 3 to 5 minutes. Use a spatula to carefully flip them and cook another minute. Remove and place on a plate and cover with tin foil to keep warm. Keep cooking until all of the batter is used up.
- COOK THE BACON: In a separate large skillet heat it over medium heat. You can cook the bacon while the pancakes are cooking. Place the bacon and cook 5 minutes per side, or until it has reached your desired texture. Remove and drain onto a paper towel. Crumble the bacon and set aside.
- MAKE THE MUSTARD SAUCE: In a small mixing bowl combine all of the ingredients. Taste and adjust flavorings as needed. I like my sauce tangy and heavy on the mustard side but feel free to add more honey if you prefer more sweetness. Set aside.
- COOK THE BRUSSELS SPROUTS: See notes for tips on how to shred the Brussels sprouts. Once the bacon is cooked remove most of the grease, reserving 2 tablespoons of grease. To the bacon pan add the Brussels sprouts. Saute, stirring occasionally until they are slightly wilted. Add salt and pepper to taste.
- ASSEMBLE: Divide pancakes among plates. Top with the Brussels sprouts and the bacon. Serve with the mustard sauce for drizzling. Serve immediately. Store leftovers is separate containers. Pancakes are pretty good leftover and reheated gently in a pan, however they are best when fresh.
Notes
*You can shred Brussels sprouts a few ways. 1) keep whole and use a mandolin to carefully slice them. 2) cut off the stem and cut in half lengthwise. Place each half cut side down and cut into thin strips. 3) trim off the ends and slice in half lengthwise. Use the slicing blade on your food processor – this is my favorite method. I suggest avoiding the pre-shredded ones at the store, they are dried out and tough.
Recipe adapted from Irish Food and Cooking by Biddy White Lennon and Georgia Campbell.
