Description
Boxty, traditional Irish potato pancakes, combines shredded and mashed potatoes into a tender, crispy delight. These savory pancakes are flavored with scallions and a hint of buttermilk, perfect for breakfast or any meal, served with optional toppings like sour cream, cheddar cheese, bacon, or fried eggs.
Ingredients
Units
Scale
Main Ingredients
- 1 cup all-purpose flour (4 1/2 ounces; 127 g)
- 2 1/2 teaspoons Diamond Crystal kosher salt, divided; use half as much for table salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
- 2 pounds (907 g) russet potatoes, divided
- 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish
- 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
For Serving (Optional)
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Preheat Oven and Prepare Rack: Adjust oven rack to the middle position and preheat the 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 flour, 1 teaspoon of kosher salt, baking soda, and freshly ground black pepper. Set this mixture aside to be added later.
- Boil Potatoes: Peel 1 pound of the potatoes and cut into 1/2-inch pieces. Place them in a medium saucepan with 1 teaspoon salt and enough cold water to cover by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer vigorously for about 15 minutes, or until the potatoes are very tender. Drain and let cool in a colander for about 10 minutes. Transfer to a large bowl and mash thoroughly until smooth without lumps.
- Prepare Shredded Potatoes: While the boiled potatoes cool, peel the remaining 1 pound of potatoes. Shred them using a box grater over a clean kitchen towel. Gather the edges of the towel and squeeze out excess liquid carefully over the sink. Add the shredded potatoes to the mashed potatoes bowl.
- Combine Ingredients: Stir the shredded and mashed potatoes lightly together. Add the thinly sliced scallions and the egg, mixing gently. Then incorporate the flour mixture. Finally, add buttermilk gradually, stirring gently until the batter is thick with no dry streaks. The consistency should resemble thick pancake batter.
- Cook Potato Pancakes: Heat 1 1/2 tablespoons of unsalted butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Drop 4 heaping 1/4-cup portions of the potato batter into the skillet and flatten into circles roughly 4 inches wide and 1/2 inch thick. Cook undisturbed for 4 to 6 minutes until the bottoms are golden brown. Flip carefully and cook the other side for another 4 to 6 minutes until golden. Transfer cooked pancakes to the wire rack in the oven to keep warm. Repeat the process in batches of four, adding 1 1/2 tablespoons of butter before each batch.
- Serve: When ready to serve, sprinkle the hot pancakes with the remaining 1/4 teaspoon salt and additional scallions for garnish. Offer optional toppings like sour cream, shredded cheddar cheese, cooked bacon, or fried eggs for a complete meal.
Notes
- You can use leftover cold mashed potatoes instead of freshly boiling. Start by mixing 2 cups of cold leftover mashed potatoes with shredded potatoes, egg, flour mixture, and scallions.
- If using leftover mashed potatoes, start with 1/2 cup (120 ml) buttermilk and add more gradually to achieve thick pancake batter consistency.
- Buttermilk may be substituted with a mixture of 3/4 cup whole milk and 1/4 cup plain yogurt for a similar tang and texture.
Nutrition
- Serving Size: 2 pancakes (about 150 g)
- Calories: 210
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
