• Turano Brioche Bun - toasted
• 2T – Horseradish Mustard-Mayo spread (Recipe below)
• 1 – Egg, cooked to preference (suggested over medium or sunny-side up)
• 4-6 slices - Vienna Corned Beef Brisket, sliced thin across the grain
• 1C – Shredded Dubliner Cheddar Cheese, shredded
• 2T Irish butter
• 1C – Peeled, Shredded Russet Potato (excess liquid drained well)
• 1/2C - Leftover mashed potatoes
• 1/2C - AP Flour
• 1C - Leftover Corned Beef, cut to ¼” dice
• 1/2C – Buttermilk, plus extra
• 1 clove garlic, minced
• 2 T – Irish butter
• Salt/Pepper to taste
• 1/2C – Mayonnaise
• 1/4C – Vienna Beef Horseradish Mustard

Sandwich Build
① Pre-heat a medium-sized, cast-iron skillet on medium heat
② Once ready, melt butter in skillet and place approx. 2C of the Boxty batter so that
enough batter touches the edges, and the batter is about ½”-3/4” in height in the middle.
③ Cook the Boxty for 5-8 minutes until the edges are crispy and golden brown.
④ Flip Boxty over and spread shredded cheese on top of the boxty from edge to edge. Allow to cook for an additional 5-8 minutes until crispy.
⑤ Remove from skillet and quarter in four even wedges
⑥ To start building, place about 1T of Horseradish-Mayo on both the bottom and top bun (more if desired)
⑦ On the bottom bun, place the slices of corned beef then the quartered Boxty, then egg, then top of the bun.

Irish Boxty Batter
① Mix all ingredients together (except butter). The finished batter should be slightly thicker
than a pancake batter therefore you may need to add additional buttermilk
② Cover and reserve until ready to cook.
③ You may cook a small pancake to test for salt/pepper and adjust seasoning if needed

Horseradish Mustard -Mayo
① Place ingredients into a bowl and mix well.
② Ratio of ingredients can be adjusted to accommodate your preference for a more
forward or subtle horseradish mustard flavor