Irish Boxty Mushroom Skillet

Ingredients

• 12 oz potatoes, coarsely grated
• 8 oz cremini mushrooms, sliced
• 2 slices rye bread
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp fresh thyme
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Grate the potatoes coarsely into a bowl, then wring them out hard in a clean kitchen towel over a second bowl, squeezing until almost no liquid comes.
2. Let the squeezed liquid settle for 2 minutes, pour off the water, and scrape the white starch from the bottom back into the grated potato. That starch binds the boxty without any flour.
3. Mix in the onion, garlic, thyme, 1/2 teaspoon salt, and black pepper, and work quickly, since raw grated potato discolours fast.
4. Heat half the oil or butter in a wide skillet over medium-high heat and cook the mushrooms, undisturbed for 3 minutes and then stirring, for 7 to 8 minutes total, until browned and dry. Season and set aside.
5. Wipe the pan, add the remaining fat, and heat over medium until it shimmers. Press the potato mixture in as a flat cake right to the edges.
6. Cook undisturbed for 8 to 10 minutes, until a deep golden crust forms underneath and the edges look set. Do not move it before then or the cake will break apart.
7. Slide it onto a plate, invert it back into the pan, and cook the second side for 6 to 7 minutes, until crisp and cooked through in the centre.
8. Toast the rye bread, cut the boxty into wedges, and serve topped with the mushrooms, the fresh herbs, and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.