Boxty (Irish Potato Pancakes)
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT35M15 Minutes
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Yield:4-6 Servings
Ingredients
- 1 cup flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon baking soda
- 2 cups raw shredded potatoes, (squeeze in towel to remove excess liquid)
- 1 cup mashed potatoes (leftovers work great)
- 1 egg
- ¾ - 1 cup buttermilk
- 3 green onions thinly sliced, optional
- 4 ounces Irish cheddar grated, optional
- Butter or oil for frying
- Sour cream for serving
- 236.59ml flour
- 4.26g kosher salt
- 2.13g ground black pepper
- 2.13g baking soda
- 473.18ml raw shredded potatoes, (squeeze in towel to remove excess liquid)
- 236.59ml mashed potatoes (leftovers work great)
- 1 egg
- ¾ - 1 cup buttermilk
- 3 green onions thinly sliced, optional
- 113.4g Irish cheddar grated, optional
- Butter or oil for frying
- Sour cream for serving
Try your hand at classic Irish potato pancakes that are golden and crisp on the outside with a tender, fluffy center. Stir in green onions for a little fresh bite or Irish cheddar for a rich, savory twist, then serve them hot with sour cream or plenty of butter.
Preparation
STEP 1
Preheat oven to 250°F.
STEP 2
In a medium bowl whisk flour, salt, pepper and baking soda.
STEP 3
In a large bowl mix shredded potatoes, mashed potatoes, egg, milk, green onions and cheese if using.
STEP 4
Add flour mixture to potato mixture and mix until just combined. Do not overwork.
STEP 5
Heat a large skillet to medium heat. Add 1-2 tablespoons of butter and melt until foaming.
STEP 6
Drop ¼ cup of batter into pancake portions evenly spaced around the pan.
STEP 7
Cook until golden brown on both sides, about 3-4 minutes per side.
STEP 8
Transfer cooked boxty to a sheet pan and keep warm in preheated oven. Repeat with more butter and remaining batter.
STEP 9
Serve boxty on their own with sour cream, as a side dish with corned beef, or at breakfast with Irish butter and jam, or eggs and bacon.
Options
For ease use bagged shredded hashbrowns.