Description
Enjoy the delightful taste of Boxty, authentic Irish potato pancakes that are crispy on the outside and fluffy inside. Made from starchy potatoes and buttermilk, this simple yet flavorful dish is perfect for a quick family dinner or a comforting meal any time!
Ingredients
Scale
- 2 cups cold mashed potatoes (can be made well in advance), use a starchy/mealy variety such as russets
- 2 cups grated raw potatoes (use a starchy/mealy variety such as russets)
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 to 2 cups buttermilk (plus more as needed)
- butter, bacon grease, or lard for frying (vegan: use oil)
- optional add-ins: chopped green onions/scallions, shredded white cheddar cheese
Instructions
- Boil the potatoes, drain them, and mash well. Chill until cold, preferably overnight.
- In a small bowl, mix the flour, baking soda, and salt. Set aside. Grate the raw potatoes, place them in a clean kitchen towel, and squeeze out as much liquid as possible.
- In a large mixing bowl, combine the mashed potatoes, grated potatoes, and the flour mixture.
- Add 1 1/2 cups buttermilk and mix until combined. If it's too thick, add extra buttermilk as needed.
- Heat butter, bacon grease, lard, or oil in a heavy pan over medium-high heat. Scoop the potato mixture to form patties in the pan, flattening them down.
- Fry until the bottoms are browned, then flip and brown the other side, ensuring they're cooked through without burning. Adjust the heat if necessary.
- Keep the cooked boxty warm in an oven while you fry the remaining batches.
- Serve hot immediately.
Notes
Use starchy potatoes for the best texture.
Feel free to experiment with add-ins like green onions or cheese for extra flavor.
These pancakes can also be made ahead and reheated for a quick meal.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg