Description
Boxty is a traditional Irish potato pancake combining both mashed and shredded potatoes into a deliciously crisp yet tender pancake. This recipe yields golden brown pancakes perfect for breakfast or brunch, served with classic toppings like sour cream, cheddar cheese, bacon, or fried eggs.
Ingredients
Main Ingredients
- 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 the volume)
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
- 2 pounds (907 g) russet potatoes, peeled and divided
- 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish
- 1 large egg
- 1 cup (240 ml) buttermilk
- 4 1/2 tablespoons (63 g) unsalted butter, divided
For Serving (Optional)
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Preheat Oven: Adjust oven rack to the middle position and preheat to 200℉ (95℃). Line a baking sheet with a wire rack and set aside to keep cooked pancakes warm.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon kosher salt, baking soda, and black pepper. Set this aside for later incorporation.
- Boil Half the Potatoes: Peel 1 pound of potatoes and cut into 1/2-inch pieces. Place them in a medium saucepan, add 1 teaspoon salt and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer vigorously until very tender, about 15 minutes. Drain well and let cool for about 10 minutes.
- Mash Boiled Potatoes: Transfer the drained potatoes to a large bowl and mash until smooth with no lumps, using a fork or potato masher.
- Grate Remaining Potatoes: Peel the remaining 1 pound of potatoes. Shred them using a box grater placed over a clean kitchen towel. Gather the towel and wring out excess liquid over the sink. Add the shredded potatoes to the bowl with mashed potatoes and gently combine.
- Add Flavor and Batter Ingredients: Stir in the sliced scallions and the egg. Then add the flour mixture and mix until combined. Using a spatula, gently fold in the buttermilk until the batter is thick and pancake-like with no dry flour remaining.
- Cook Pancakes: Heat 1 1/2 tablespoons butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Drop 4 heaping 1/4-cup portions of batter into the skillet and flatten each into a 4-inch wide, 1/2-inch thick pancake. Cook undisturbed until golden brown on the bottom, about 4 to 6 minutes. Flip gently and cook the other side until golden, 4 to 6 minutes more. Transfer cooked pancakes to the wire rack-lined baking sheet and place in the warm oven.
- Repeat Cooking Batches: Repeat with the remaining batter in batches of 4 pancakes, adding 1 1/2 tablespoons butter to the skillet between each batch.
- Serve: Sprinkle the finished hot pancakes with the remaining 1/4 teaspoon salt and additional scallions for garnish. Serve with optional sour cream, shredded cheddar, cooked bacon, or fried eggs as desired.
Notes
- Use Russet potatoes for best texture and flavor.
- For table salt, reduce the quantity by half compared to kosher salt measurements.
- Wringing out shredded potatoes is important to avoid soggy pancakes.
- Keeping the finished pancakes warm in a low oven helps maintain crispness until serving.
- Optional toppings like sour cream, cheddar, bacon, and eggs complement the savory flavor of boxty.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Frying
- Cuisine: Irish
