Description
Boxty, these crispy Irish potato pancakes, feature the perfect blend of cold mashed and grated potatoes, making them a delectable comfort food. Simple to prepare, they’re amazing served hot, whether as a side dish or a quick dinner option. Enjoy the irresistible flavor and texture that’ll have everyone coming back for more!
Ingredients
Scale
- 2 cups cold mashed potatoes
- 2 cups grated raw potatoes
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 to 2 cups buttermilk
- butter, bacon grease, or lard for frying
- optional add-ins: chopped green onions/scallions, shredded white cheddar cheese
Instructions
- Boil the potatoes, then drain and mash them. Allow to chill until cold or overnight.
- In a small bowl, mix the flour, baking soda, and salt. Set aside. Grate the raw potatoes, then place them in a clean cotton kitchen towel and wring out as much liquid as possible.
- In a large mixing bowl, combine the cold mashed potatoes, grated potatoes, and the flour mixture.
- Pour in 1 1/2 cups of buttermilk and mix well. If the mixture appears too thick or dry, add more buttermilk gradually.
- 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 pressing them down. Fry until nicely browned on one side, then flip to brown the other side. Be cautious to adjust the heat, ensuring the raw potato cooks through without burning the exterior.
- Transfer cooked boxty to a warm oven while preparing the remaining batches.
- Serve hot for the best flavor.
Notes
Using starchy potatoes like russets will yield the best texture.
Feel free to customize with green onions or cheese for added flavor.
Ensure the frying temperature is consistent to cook the potatoes thoroughly.
Nutrition
- Serving Size: 1 boxty
- Calories: 150
- Sugar: 1g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg