Description
These Boxty Irish Potato Pancakes are incredibly flavorful and easy to prepare. Made with a combination of cold mashed and grated potatoes, they offer a crispy texture and delightful taste. Perfect for a quick dinner or as a comfort food any night!
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 they are cold or leave overnight.
- In a small bowl, mix together the flour, baking soda, and salt. Set aside. Grate the potatoes, then wring out as much liquid as possible using a clean kitchen towel.
- In a large mixing bowl, combine the cold mashed potatoes, grated potatoes, and flour mixture.
- Add 1 1/2 cups of buttermilk to the mixture and combine. If the mixture appears too thick or dry, incorporate more buttermilk as needed.
- Heat butter, bacon grease, lard, or oil in a heavy pan over medium-high heat. Scoop the potato mixture into the pan to form individual patties, pressing them down to flatten. Fry until the bottoms are browned, then flip and fry the other sides until browned as well. Adjust the heat to ensure thorough cooking without burning.
- Transfer the cooked boxty to a warm oven while frying the remaining patties.
- Serve immediately while hot.
Notes
For best results, use starchy potatoes like russets to achieve the desired texture.
Feel free to customize with add-ins like green onions or cheese for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg