Description
These Boxty Irish Potato Pancakes are a must-try! With a delightful mix of cold mashed and grated potatoes, this easy recipe delivers incredible flavor. Perfect for a hearty breakfast or a simple dinner, they’re a lovely way to enjoy potatoes with a golden crispy texture!
Ingredients
Scale
- 2 cups cold mashed potatoes (use russets)
- 2 cups grated raw potatoes (use 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 them until cold or overnight.
- In a small bowl, mix together the flour, baking soda, and salt. Set this aside. Grate the raw potatoes and wring out as much liquid as possible using a clean kitchen towel.
- In a large mixing bowl, combine the cold mashed potatoes, grated potatoes, and the flour mixture.
- Add 1 1/2 cups of buttermilk to the mix and stir until combined. If the mixture is too thick, add more buttermilk as needed.
- Heat some butter, bacon grease, lard, or oil in a heavy pan over medium-high heat. Scoop portions of the potato mixture into the pan, flattening them into patties. Cook until browned on one side, then flip and brown the other side. Adjust the heat as needed to ensure even cooking.
- Place the cooked boxty in a warm oven while you finish frying the rest.
- Serve immediately while hot.
Notes
For best results, use starchy potatoes like russets for both mashed and grated varieties.
Feel free to add chopped green onions or shredded cheese into the mixture for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg