Description
Boxty, traditional Irish potato pancakes, combine mashed and shredded potatoes to create crispy, golden-brown pancakes with a tender inside. Served warm and optionally topped with sour cream, cheddar cheese, bacon, or fried eggs, they make a comforting and versatile dish perfect for breakfast or any 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 (use 1 1/4 teaspoons table salt)
- 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 + 1/4 cup plain yogurt)
- 4 1/2 tablespoons (63 g) unsalted butter, divided
Optional Toppings
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Preheat Oven and Prepare Rack: Adjust your 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 the all-purpose flour, 1 teaspoon kosher salt, baking soda, and black pepper; set aside for later use.
- Boil Half the Potatoes: Peel 1 pound of russet potatoes and cut into 1/2-inch pieces. Place them in a saucepan, add 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 until very tender, about 15 minutes. Drain and let cool in a colander for about 10 minutes.
- Mash Boiled Potatoes: Transfer the boiled potatoes to a large bowl and mash thoroughly with a fork or potato masher until smooth and free of lumps.
- Grate Remaining Potatoes: Peel the remaining 1 pound of potatoes. Using a box grater centered over a clean kitchen towel, shred the potatoes onto the towel. Gather edges and carefully squeeze out excess liquid into the sink. Transfer grated potatoes into the bowl with mashed potatoes.
- Combine Potato Mixtures: Gently fold shredded potatoes into the mashed potatoes. Stir in thinly sliced scallions and the beaten egg until evenly mixed.
- Add Dry Ingredients and Buttermilk: Stir in the flour mixture until just combined. Using a spatula, add buttermilk gradually, folding gently until the batter is thick and pancake-like 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. Dollop 4 heaping 1/4-cup portions of batter into the skillet, flattening each to about 4 inches wide and 1/2 inch thick. Cook undisturbed for 4 to 6 minutes until golden brown on the bottom. Flip gently and cook the other side for 4 to 6 minutes until golden and cooked through.
- Keep Pancakes Warm: Transfer cooked pancakes to the wire rack-lined baking sheet and place in the preheated oven. Repeat cooking with the remaining batter in batches of 4, adding 1 1/2 tablespoons butter between batches.
- Serve: Sprinkle hot potato pancakes with the remaining 1/4 teaspoon salt and garnish with extra scallions. Serve with optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs.
Notes
- You can substitute leftover cold mashed potatoes by using 2 cups mashed potatoes combined with freshly grated potatoes, egg, flour mixture, scallions, and buttermilk. Start with 1/2 cup buttermilk and add more as needed to achieve thick batter consistency.
- Buttermilk can be replaced with a mixture of 3/4 cup whole milk plus 1/4 cup plain yogurt for a similar tangy flavor and texture.
- Use Diamond Crystal kosher salt for best results; if using table salt, reduce amount by half.
- The wire rack in the oven keeps pancakes crispy while staying warm.
Nutrition
- Serving Size: 1 pancake (approx. 120 g)
- Calories: 220
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
