Description
Traditional Irish Boxty are crispy potato pancakes with a tender interior, combining both mashed and grated potatoes for the perfect texture. This recipe is a classic comfort food that can be served with sour cream, cheese, bacon, or eggs for a satisfying meal.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour (4 1/2 ounces; 127 g)
- 2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
Potatoes and Vegetables
- 2 pounds (907 g) russet potatoes, divided
- 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish
Dairy and Eggs
- 1 large egg
- 1 cup (240 ml) buttermilk (can substitute with 3/4 cup whole milk and 1/4 cup plain yogurt)
- 4 1/2 tablespoons (63 g) unsalted butter, divided
Optional Serving Toppings
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Preheat and Prepare Oven: Adjust oven rack to middle position and preheat oven to 200℉ (95℃). Line a baking sheet with a wire rack and set aside to keep pancakes warm after cooking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon of salt, baking soda, and black pepper. Set aside for later use.
- Boil Half of the Potatoes: Peel 1 pound of potatoes and cut into 1/2-inch pieces. Place in a medium saucepan with 1 teaspoon salt and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously for about 15 minutes until potatoes are very tender. Drain and let cool in a colander for 10 minutes. Mash thoroughly until smooth and lump-free.
- Grate Remaining Potatoes and Drain: While boiled potatoes cool, peel the remaining 1 pound of potatoes. Grate them using a box grater lined with a clean kitchen towel. Carefully wring out excess liquid from grated potatoes over the sink and transfer them to the bowl with mashed potatoes.
- Combine Batter: Stir mashed and grated potatoes together until just combined. Add sliced scallions and the egg, mixing well. Gradually stir in the flour mixture until incorporated. Finally, fold in the buttermilk gently until the batter is thick and pancake-like without dry flour streaks.
- Cook Pancakes: Heat 1 1/2 tablespoons butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Spoon 4 heaping 1/4-cup portions of batter into the skillet. Flatten each into a 4-inch wide, 1/2-inch thick circle. Cook undisturbed for 4 to 6 minutes until golden brown on the underside. Flip carefully and cook for another 4 to 6 minutes until the second side is golden brown.
- Keep Pancakes Warm: Transfer cooked pancakes to the wire rack-lined baking sheet in the oven. Repeat cooking with remaining batter in batches of four, adding 1 1/2 tablespoons butter between batches.
- Serve: Once all pancakes are cooked and warm, sprinkle with the remaining 1/4 teaspoon salt and additional scallions. Serve immediately with optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs for a delicious meal.
Notes
- You can use leftover mashed potatoes instead of fresh ones. Start with 2 cups cold mashed potatoes, add grated potatoes, egg, flour mixture, and scallions. Begin mixing in 1/2 cup buttermilk and add more if needed to reach thick pancake batter consistency.
- Buttermilk can be substituted with 3/4 cup whole milk and 1/4 cup plain yogurt for similar tang and texture.
- This recipe yields 12 pancakes (4 pancakes per batch times 3 batches), serving 4 to 6 people.
- Ensure excess moisture is thoroughly pressed out of grated potatoes to avoid soggy pancakes.
- For best results, use Russet potatoes for their starchy content.
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 0.5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
