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Irish Boxty
Reviews:
March 09, 2009

Crisp on the outside. Tender on the inside. MMMMM! To make these up faster for a brunch, I par-poiled the shredded potatoes for 3 minutes in a big pot of water, then drained well before mixing with the rest of the ingredients. This way, I could cook them for a shorter time at a higher temp, so they were even crispier. You have to dry this recipe for your next brunch!

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