Description
Boxty Pancakes with Chicken & Mushroom are a delightful twist on traditional pancakes, delivering a comforting blend of fluffy potato batter topped with tender chicken and savory mushrooms. This dish is perfect for brunch or dinner, impressing your family and friends with its restaurant-quality flavors and appealing presentation. With simple ingredients and straightforward preparation, you can recreate this crowd-pleaser in no time!
Ingredients
Scale
- 2 large starchy potatoes, peeled and grated
- 3 boneless, skinless chicken breasts (about 1 pound)
- 1 cup fresh cremini or button mushrooms, sliced
- 1 medium onion, chopped
- 2 large eggs
- 1 cup whole milk
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for sautéing)
- Fresh herbs (optional for garnish)
Instructions
- Prepare the Potatoes: Rinse grated potatoes under cold water to remove excess starch; pat dry.
- Sauté the Vegetables: In a skillet over medium heat, add olive oil and sauté onions and mushrooms until golden brown (about 5 minutes).
- Cook the Chicken: Season chicken breasts with salt and pepper; cook in the same skillet until golden brown and fully cooked (6-7 minutes per side). Remove from skillet and slice.
- Create the Batter: In a mixing bowl, combine grated potatoes, sautéed veggies, eggs, milk, baking powder, salt, and pepper; mix gently.
- Cook the Pancakes: Wipe skillet clean; heat over medium. Pour about ¼ cup of batter for each pancake; cook until bubbles form (3-4 minutes), then flip and cook another 2-3 minutes until golden.
- Assemble Your Dish: Layer pancakes on a plate; top with sliced chicken and garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Irish
Nutrition
- Serving Size: 2 pancakes (200g)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 160mg