Description
Experience the delightful flavor of Boxty, traditional Irish potato pancakes that are crispy on the outside and soft on the inside. This easy recipe uses a combination of cold mashed and grated potatoes, ensuring a rich taste in every bite—perfect for a quick dinner or comfort food craving.
Ingredients
Scale
- 2 cups cold mashed potatoes (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, drain, and mash the potatoes. Chill until cold or overnight.
- In a small bowl, combine the flour, baking soda, and salt. Set aside. Grate the potatoes, place them on a clean kitchen towel, and wring out as much liquid as possible.
- Place the cold mashed potatoes, grated potatoes, and flour mixture in a large mixing bowl.
- Add 1 1/2 cups buttermilk and mix well. If the mixture is too thick, add more buttermilk as needed.
- In a heavy pan over medium-high heat, add butter, bacon grease, lard, or oil. Scoop the potato mixture to form individual patties and flatten them.
- Fry until the bottom is nicely browned, then flip and brown the other side. Adjust heat as necessary to ensure the raw potato cooks through.
- Transfer fried boxty to a warm oven while frying the remaining patties.
- Serve hot.
Notes
Allow the mashed potatoes to chill completely for best texture.
Add-ins like green onions or cheese can enhance the flavor of the pancakes.
Ensure the frying temperature is correct to avoid uneven cooking.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg