WHAT YOU WILL NEED

• ¼ cup plus 2 tbsp horseradish sauce
• 3 tbsp sour cream
• 2 large eggs
• ½ cup all purpose flour
• 2 tbsp whole milk
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp ground black pepper
• 2 cups refrigerated shredded hash brown potatoes
• 1 ½ cups refrigerated prepared mashed potatoes
• ½ cup shredded Yancey’s Fancy Horseradish Cheddar Cheese
• 4 tbsp unsalted butter
• 2 green onions, sliced

WHAT TO DO

1. In small bowl, whisk horseradish sauce and sour cream; cover and refrigerate until ready to serve. Makes about ½ cup
2. In medium bowl, whisk eggs; stir in flour, milk, baking powder, salt and pepper until well combined. Fold in shredded potatoes, mashed potatoes and cheese
3. Form potato mixture into (8) 3-inch cakes (about ½ cup potato mixture each); place on rimmed baking pan. In large skillet, in 2 batches, melt 2 tbsp butter over medium-low heat; transfer cakes with spatula to skillet and cook 5 minutes or until golden brown, turning once. Makes 8 boxty
4. Serve boxty dolloped with horseradish sauce sprinkled with onions

Approximate nutritional values per serving: 504 Calories, 28g Fat (11g Saturated),
142g Cholesterol, 971mg Sodium, 47g Carbohydrates, 3g Fiber, 2g Sugars, 0g Added Sugars, 12g Protein

Chef'S Tip

Boxty are also great topped with warmed, chopped corned beef and sauerkraut

Prep Time: 15 minutes

Cook Time: 30 minutes

Number of Servings: 4