In the kitchen: Irish Potato Boxty Benedict

In the Kitchen
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Chef Deborah Burka from the Hyatt Regency was in the Rhode Show kitchen this morning, showing us how to make Irish Potato Boxty Benedict.

Yield: 6 servings


  • 2 lbs. (3 to 4 large) Yukon Gold Potatoes, peeled
  • 3/4 cup Whole Milk
  • Kosher Salt
  • 13 large Eggs
  • 1/3 cup All-Purpose Flour
  • ¼ cup Grated Spanish Onion
  • 1 to 2 Tbsp. Unsalted Butter, cut into small pieces
  • 12 oz. Smoked Salmon
  • 4 oz. Sour Cream
  • 1 Tbsp. Fresh Chopped Dill


  1. Chop half of the potatoes and place in a medium saucepan with salt and cold water. Bring to a boil and simmer until tender (about 8-10 minutes).
  2. Start a second pot with water and the white vinegar. Bring this water to a boil and reduce it to a simmer. This will be for poaching the eggs.
  3. Grate the remaining potatoes with the large-holed side of a box grater. Toss in a bowl with ¼ tsp. salt and let stand in a fine mesh strainer to drain.
  4. Strain the boiled potatoes and return them to the saucepan. Add ¼ cup of milk and mash the potatoes.
  5. Squeeze any remaining liquid out of the grated potatoes and then add them to the mashed potatoes.
  6. Using a mixer, combine one egg, the flour, the remaining milk, and one teaspoon of salt. Add the onion and potato mixture and stir until combined.
  7. Heat the butter in a frying pan until it is quite hot. Drop the batter by the spoonful into the pan and spread to about ¼ inch thickness. Flip the pancakes once the first side is lightly browned. The pancakes can be kept warm in a 200 degree oven.
  8. Mix the sour cream with the fresh dill (reserve a little dill for garnish) and a pinch of salt. Set aside.
  9. To poach the eggs, stir the poaching water. Drop the eggs in two at a time and let cook for 3-4 minutes depending on how soft you like the yolk. Remove from the water and repeat with remaining eggs.
  10. Place the smoked salmon on top of the pancakes (two per person), top with the eggs, garnish with the chopped dill, and serve with a side of the sour cream.

Hyatt Regency Newport
1 Goat Island
Newport, R.I. 02840
(401) 851-1234

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