Description
Experience the delightful flavors of Boxty, these Irish Potato Pancakes made from a mix of cold mashed and grated potatoes, combined with flour and buttermilk. This simple recipe is perfect for a quick dinner or a comforting meal any time of day. Their crispy exterior and soft inside make them an irresistible choice for homemade delights!
Ingredients
Scale
- 2 cups cold mashed potatoes (starchy/mealy variety such as russets)
- 2 cups grated raw potatoes (starchy/mealy variety such as russets)
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 to 2 cups buttermilk (plus more as needed)
- butter, bacon grease, or lard for frying (vegan: use oil)
- optional add-ins: chopped green onions/scallions, shredded white cheddar cheese
Instructions
- Boil, drain, and mash the potatoes. Chill until cold or overnight.
- In a small bowl, combine the flour, baking soda, and salt. Set aside. Grate the potatoes, place them on a clean cotton kitchen towel, and wring out excess liquid.
- In a large mixing bowl, combine the cold mashed potatoes, grated potatoes, and flour mixture.
- Add 1 1/2 cups of buttermilk and mix well. If the mixture seems thick or dry, add a little more buttermilk as needed.
- Heat butter, bacon grease, lard, or oil in a heavy pan over medium-high heat. Scoop the potato mixture into the pan, forming individual patties and flattening them slightly. Fry until the bottom is browned, then flip to fry the other side until nicely browned.
- Transfer the cooked boxty to a warm oven while frying the remaining patties.
- Serve immediately while hot.
Notes
If using fresh potatoes, make sure to wring out as much liquid as possible to enhance crispiness.
Feel free to experiment with add-ins like green onions or cheese for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg