Chicago Tribune
2/16/02

Boxty with corned beef, cabbage and cheese

Preparation time: 30 minutes

Cooking time: 15 minutes

Yield: 4 servings

Adapted from a recipe from The Kerry Piper Irish Pub in Willowbrook.

2 large russet potatoes, peeled, shredded, squeezed dry
1/4 cup instant mashed potatoes
2 tablespoons lemon juice
1 tablespoon onion powder
1 teaspoon each: garlic powder, paprika
1/2 teaspoon each: salt, freshly ground pepper
4 teaspoons vegetable oil
1 cup each, shredded: cabbage, white Cheddar cheese
4 ounces corned beef, thinly sliced, chopped

1. Heat oven to 200 degrees. Mix together potatoes, instant mashed potatoes, lemon juice, onion
powder, garlic powder, paprika, salt and pepper in medium bowl.

2. Heat 1 teaspoon of the oil in medium non-stick skillet over medium-high heat. Add 1/4 of the
potato mixture; flatten to form a round. Cook until bottom is golden brown, about 3 minutes.
Sprinkle 1/4 of the cabbage, cheese and corned beef over potato; cook 1 minute. Fold potato
over, using spatula. Place on oven-proof plate; keep warm in oven. Repeat with remaining
ingredients.

Gary's Note:
I made a large potato cake and after flipping added the ingredients and placed a heatproof plate directly on top so they could cook. 

Subbed aged Swiss for white cheddar
Subbed matzo meal for the instant mashed potatoes. 
I did not use any salt. 

The Boxty was a bit on the bland side and needs a bit of spice next time out, though Iguana hot habanero sauce perked it up quite a bit.
