Thanksgivingkkah Recipe: Boxty Potato Cakes from Greg Schiff of the Dubliner

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

Most of the time, we prefer our holidays to be separate -- more reason to keep the celebration going throughout the year.

But as long as the commingling of festivities doesn't result in a less food or fewer gifts, we can deal with it.

This year the first night of Hanukkah is taking place on T-day, which means not only can you gorge yourself for hours on end, but it's also time to bring on the gifts.

You're also going to need a menu game plan to bring the two together. To help you in your combined culinary adventures, we got executive chef Greg Schiff of the Dubliner to give us his Thanksgivingkkah appropriate Boxty Potato Cake recipe.

See also: Ten Best Restaurants for Thanksgiving Dinner in Broward County

Boxty Potato Cakes

Eight medium potatoes, peeled and placed in water to prevent browning

Two cloves garlic, minced

One small shallot, finely chopped

One leek, washed and finely chopped

One large onion

Two apples peeled

One large egg

1/4 cup flour

Half bunch parsley finely chopped

salt and pepper for seasoning

oil or chicken fat

Apple sauce

Sour cream

Step One: In a large mixing bowl, combine garlic, shallot, leeks, and egg. Preheat your oven to 375 degrees.

Step Two: Using a box grater, grate onion into the same bowl using the small grate.

Step Three: Grate the peeled apples into mixture and mix it all together.

Step Four: Add the parsley, flour, salt, and pepper; mix well

Step Five: Place a nonstick pan over medium-high heat until hot.

Step Six: Add enough oil, chicken fat, or a combination of the two to cover the bottom of the pan.

Step Seven: Take about two ounces of the combined mixture, squeeze out the excess water, and form into the shape of a pancake.

Step Eight: Gently place the potato cake into hot pan, making sure no hot oil splashes out.

Step Nine: Cook until the bottom reaches a nice golden brown color and then flip it over.

Step Ten: Finish the cakes out in the oven until warm.

Step Eleven: Serve with sour cream and apple sauce on the side.

Follow Sara Ventiera on Twitter, @saraventiera.

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.