Description
Traditional Irish potato pancakes known as Boxty combine mashed and grated potatoes for a deliciously crispy exterior and tender interior. These pancakes are flavored with scallions and buttermilk, then pan-fried to golden perfection and kept warm in the oven. Perfect for breakfast or as a savory side dish, Boxty can be served with toppings like sour cream, shredded cheddar, bacon, or fried eggs.
Ingredients
Units
Scale
Dough
- 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
- 2 pounds (907 g) russet potatoes, divided
- 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish
- 1 large egg
- 1 cup (240 ml) buttermilk (or substitute with 3/4 cup whole milk and 1/4 cup plain yogurt)
- 4 1/2 tablespoons (63 g) unsalted butter, divided
For Serving (Optional)
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Preheat Oven and Prepare Rack: Adjust your oven rack to the middle and preheat the oven to 200°F (95°C). Line a baking sheet with a wire rack and set aside to keep the cooked pancakes warm.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon of kosher 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 in a saucepan with 1 teaspoon salt and cold water covering by an inch. Bring to a boil over high heat, then simmer vigorously until tender, about 15 minutes. Drain and let cool until they can be handled comfortably, approximately 10 minutes. Mash until smooth and lump-free.
- Grate Remaining Potatoes: Peel the remaining pound of potatoes and shred them using a box grater over a clean kitchen towel. Gather the towel and squeeze out as much liquid as possible from the shredded potatoes. Transfer the shredded potatoes into the bowl with the mashed potatoes, mixing gently to combine.
- Combine Mixture: Add sliced scallions and the egg to the potato mixture, stirring to incorporate. Then add the flour mixture and stir until evenly blended. Finally, gently fold in the buttermilk until the batter is thick and pancake-like, with no dry streaks of flour remaining.
- 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 batter into the skillet, flattening each into a 4-inch wide, 1/2-inch thick pancake. Cook undisturbed for 4 to 6 minutes until golden brown on the bottom. Flip carefully and cook an additional 4 to 6 minutes on the other side until golden. Transfer cooked pancakes to the prepared wire rack in the oven to keep warm. Repeat in batches, adding 1 1/2 tablespoons butter between batches until all batter is cooked.
- Serve: Just before serving, sprinkle the pancakes with the remaining 1/4 teaspoon salt and additional scallions. Offer optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs to complement the dish.
Notes
- You can use leftover mashed potatoes instead of boiling fresh ones. Start with 2 cups cold mashed potatoes, add grated potatoes, egg, flour mixture, and scallions. Add 1/2 cup buttermilk initially, then more as needed until a thick batter forms.
- Buttermilk may be substituted with 3/4 cup whole milk and 1/4 cup plain yogurt for a similar tang and texture.
Nutrition
- Serving Size: 1 pancake (approx. 1/6 of recipe)
- Calories: 210
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
