Irish Pub Menu Night

1) Start the potatoes

1. Boil potatoes for the mash: Put 1/2 pound of the russets (for boxty) in a pot of salted water. In a second pot, add the Yukon Golds for the colcannon. Bring both to a boil and cook until very tender, 12 to 18 minutes depending on size. If you only have one pot, boil the Yukon Golds first, drain and cover to keep warm, then boil the russets.
2. Drain well. Mash the russets in a bowl. Mash the Yukon Golds in their pot and cover to keep warm.

2) Make the apple slaw

1. In a large bowl, whisk vinegar, honey, olive oil, salt, and pepper.
2. Add cabbage and apple. Toss and let it hang out while you cook the rest. Taste and adjust. It should be punchy and bright.

3) Finish the colcannon

1. In a skillet over medium heat, melt butter. Add cabbage and a pinch of salt. Cook until softened but still a little lively, 4 to 6 minutes. Add scallions for the last 1 minute.
2. Scrape cabbage mixture into the mashed Yukon Golds. Add warmed milk a little at a time until creamy. Season with salt and lots of black pepper. Keep warm on low heat.

4) Mix the boxty batter

1. Grate the remaining 1/2 pound russets on the large holes of a box grater. Wrap in a clean towel and squeeze hard over the sink to remove excess liquid. This helps the pancakes crisp instead of steaming.
2. In a bowl, whisk egg, flour, buttermilk, baking soda (if using), salt, pepper, and scallions (if using). Stir in the mashed russet and the squeezed grated potato. The batter should be thick and spoonable. If it feels soupy, add 1 to 2 tablespoons flour. If it feels too thick, add a splash more buttermilk.

5) Fry the boxty

1. Heat a large skillet over medium to medium-high heat. Add a thin layer of butter or oil.
2. Scoop 1/4 cup batter per pancake. Flatten slightly. Fry until deep golden and crisp, 3 to 4 minutes per side. Adjust heat so they brown steadily without burning.
3. Transfer to a plate. Sprinkle with a little salt while hot. Repeat, adding more fat as needed. You will end up with about 8 to 10 pancakes, depending on how generous your scoops are.

6) Make the quick Guinness gravy

1. In a small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute.
2. Slowly whisk in broth, then Guinness. Add Worcestershire and brown sugar if using.
3. Simmer 3 to 5 minutes until glossy and lightly thickened. Season with salt and pepper.

7) Serve it like a pub, at home

1. Spoon colcannon into bowls with an extra pat of butter if you are feeling extra.
2. Stack boxty on a platter. Pour gravy over boxty, over colcannon, or both. Add apple slaw on the side for crunch and brightness.