Description
Boxty is a traditional Irish potato pancake recipe featuring a blend of mashed and shredded potatoes combined with scallions, flour, and buttermilk. These golden, crispy pancakes are pan-fried to perfection and served warm, making a comforting and classic Irish dish that can be topped with sour cream, cheddar cheese, bacon, or fried eggs.
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
Wet Ingredients
- 1 large egg
- 1 cup (240 ml) buttermilk (see notes for substitutions)
- 4 1/2 tablespoons (63 g) unsalted butter, divided
For Serving (Optional)
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Prepare Oven and Seasoning: Adjust oven rack to the middle position and preheat oven to 200℉ (95℃). Line a baking sheet with a wire rack and set aside to keep cooked pancakes warm. In a medium bowl, whisk together flour, 1 teaspoon kosher salt, baking soda, and black pepper; set aside.
- Cook Potatoes: Peel 1 pound of russet 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 to medium and simmer vigorously for about 15 minutes until potatoes are very tender. Drain and let cool in colander for about 10 minutes. Transfer to a large bowl and mash potatoes until smooth with no lumps.
- Grate Raw 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 towel edges and squeeze out excess liquid over the sink. Add the shredded potatoes to the mashed potatoes bowl and stir gently to combine.
- Mix Batter: Add sliced scallions and egg to the potato mixture, stirring to combine. Gradually incorporate the flour mixture until fully mixed. Using a spatula, gently stir in buttermilk until the batter resembles a thick pancake consistency with no dry flour streaks.
- Cook Pancakes: Heat 1 1/2 tablespoons unsalted 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, flattening to 4-inch wide, 1/2-inch thick circles. Cook undisturbed for 4 to 6 minutes until golden brown on the bottom. Flip carefully and cook the other side for an additional 4 to 6 minutes until golden brown.
- Keep Warm: Transfer cooked pancakes to the wire rack on the baking sheet and place in the preheated oven to keep warm. Repeat cooking in 3 batches total, adding 1 1/2 tablespoons of butter to the skillet between batches.
- Serve: Sprinkle hot boxty pancakes with remaining 1/4 teaspoon salt and extra scallions for garnish. Serve warm with optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs.
Notes
- You can substitute leftover mashed potatoes for fresh boiled potatoes. Use 2 cups cold leftover mashed potatoes, then add freshly grated potatoes, egg, flour mixture, and scallions. Start with 1/2 cup (120 ml) buttermilk, adding more gradually as needed to achieve thick pancake batter consistency.
- Buttermilk can be substituted with 3/4 cup whole milk combined with 1/4 cup plain yogurt for similar tang and moisture.
- Use Diamond Crystal kosher salt as instructed for accurate seasoning; adjust amounts if using table salt.
- Russet potatoes are recommended for their starchy texture, but other starchy potatoes can be used.
- For crispier pancakes, ensure to squeeze out as much liquid as possible from the grated potatoes.
Nutrition
- Serving Size: 2 pancakes (approximately 150 g)
- Calories: 280
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
