Description
Boxty, traditional Irish potato pancakes, are a delicious and hearty dish made with a combination of mashed and shredded potatoes. These crispy-on-the-outside, tender-on-the-inside pancakes are flavored with scallions and a hint of buttermilk, perfect for a comforting breakfast, brunch, or dinner served with optional toppings like sour cream, shredded cheddar, 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 substitution)
- 4 1/2 tablespoons (63 g) unsalted butter, divided
Optional Toppings
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Prepare Oven and Rack: Adjust the oven rack to the middle position and preheat your oven to 200°F (95°C). Line a baking sheet with a wire rack and set it aside to keep cooked pancakes warm.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon of salt, baking soda, and freshly ground black pepper. Set this mixture aside for later use.
- Boil Half the Potatoes: Peel 1 pound of the potatoes and cut them into 1/2-inch pieces. Place them in a medium saucepan, add 1 teaspoon salt, and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce to medium and simmer until very tender, about 15 minutes. Drain and let cool in a colander for about 10 minutes until easy to handle. Mash the potatoes thoroughly in a large bowl until smooth and lump-free.
- Grate the Remaining Potatoes: While boiled potatoes cool, peel the other 1 pound of potatoes. Grate them over a clean kitchen towel. Gather the towel and carefully squeeze out as much liquid as possible over the sink. Add the shredded potatoes to the mashed potatoes bowl and gently combine using a fork or fingers.
- Combine Mixture: Add the thinly sliced scallions and the egg to the potato mixture, stirring to combine. Gradually add the flour mixture and stir until just incorporated. Using a spatula, gently fold in the buttermilk until the batter is thick and pancake-like with no dry flour streaks.
- Cook Pancakes: Heat 1 1/2 tablespoons of butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Spoon 4 heaping 1/4-cup portions of the batter into the skillet, flattening them into 4-inch wide, 1/2-inch thick pancakes. 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 and cooked through.
- Keep Pancakes Warm: Transfer cooked pancakes to the wire rack-lined baking sheet and place in the warmed oven. Repeat cooking in batches of 4, adding 1 1/2 tablespoons of butter between batches, until all batter is used.
- Serve: Remove the pancakes from the oven. Sprinkle with the remaining 1/4 teaspoon salt and garnish with extra scallions. Serve immediately with optional toppings like sour cream, shredded cheddar cheese, fried eggs, or cooked bacon for a hearty meal.
Notes
- Leftover mashed potatoes can be used in place of freshly mashed potatoes. Start with 2 cups of cold leftover mashed potatoes. Mix in freshly grated potatoes, egg, flour mixture, and scallions. Add 1/2 cup (120 ml) buttermilk to start and add more incrementally until batter consistency is achieved.
- If you don’t have buttermilk, substitute with 3/4 cup whole milk and 1/4 cup plain yogurt mixed together.
- Use russet potatoes for best texture and flavor, as they are starchy and dry, making perfect potato pancakes.
- Maintaining medium heat during cooking is crucial to achieve a golden crust without burning.
Nutrition
- Serving Size: 1 pancake (about 4-inch diameter)
- Calories: 210
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
