Description
Boxty is a traditional Irish potato pancake made with a combination of mashed and grated starchy potatoes mixed with flour and buttermilk, then fried until golden brown and crispy. This recipe offers a comforting and hearty dish perfect for breakfast or as a side.
Ingredients
Scale
Potatoes
- 2 cups cold mashed potatoes (use a starchy/mealy variety such as russets)
- 2 cups grated raw potatoes (use a starchy/mealy variety such as russets)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 1/2 to 2 cups buttermilk, plus more as needed
For Frying
- Butter, bacon grease, or lard for frying (or oil for vegan option)
Optional Add-ins
- Chopped green onions/scallions
- Shredded white cheddar cheese
Instructions
- Prepare Potatoes: Boil, drain, and mash the potatoes. Chill the mashed potatoes until cold, preferably for at least 3 hours or overnight.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking soda, and salt. Set aside for later.
- Grate and Drain Potatoes: Grate the raw potatoes and place them in a clean cotton kitchen towel. Wring out as much liquid as possible to remove excess moisture.
- Combine Ingredients: In a large mixing bowl, add the cold mashed potatoes, grated potatoes, and the flour mixture. Pour in 1 1/2 cups of buttermilk and mix well. Add more buttermilk if the batter is too dry or thick to achieve a spreadable consistency.
- Heat Fat: Heat butter, bacon grease, lard, or oil in a heavy pan over medium-high heat to prepare for frying.
- Form and Fry Boxty: Scoop the potato mixture into the pan, shaping individual patties and pressing down to flatten them. Fry until the bottom is golden brown, then carefully flip to cook the other side until also nicely browned. Adjust heat as necessary to avoid burning while ensuring the potatoes cook through.
- Keep Warm: Transfer cooked boxty to a warm oven to keep hot while frying the remaining pancakes.
- Serve: Serve the boxty immediately while hot and crispy.
Notes
- The traditional method involves wringing the potato water from the grated potatoes into a bowl, allowing the starch to settle for about 30 minutes, pouring off the liquid, and adding the starch back into the batter. This adds crispiness and acts as a binder. Decide if you prefer this step for texture.
- If you skip the starch reclamation step, reduce the buttermilk slightly to avoid too loose a batter.
- Use starchy potatoes like russets for best results.
- Adjust frying heat carefully to fully cook the boxty without burning.
- Optional add-ins such as green onions or cheddar cheese enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
