Description
Boxty is a classic Irish potato pancake combining grated raw potatoes and cold mashed potatoes to create a crispy, tender traditional dish. Perfect for breakfast, lunch, or a comforting side, these pancakes are fried to golden perfection and can be customized with optional add-ins like green onions or shredded cheddar cheese.
Ingredients
Scale
Potatoes
- 2 cups cold mashed potatoes (starchy variety such as russets)
- 2 cups grated raw potatoes (starchy variety such as russets)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 1/2 to 2 cups buttermilk, plus more as needed
For Frying
- Butter, bacon grease, or lard for frying (vegan option: use oil)
Optional Add-Ins
- Chopped green onions/scallions
- Shredded white cheddar cheese
Instructions
- Prepare Potatoes: Boil, drain, and mash the potatoes well. Chill them until cold for at least 3 hours or overnight.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Grate and Drain Raw Potatoes: Grate the raw potatoes using a box grater or food processor. Place grated potatoes in a clean cotton kitchen towel and wring out as much liquid as possible to reduce moisture.
- Combine Ingredients: In a large mixing bowl, combine the cold mashed potatoes, grated and drained raw potatoes, and the dry flour mixture. Add 1 1/2 cups buttermilk and mix thoroughly. If the batter feels too thick or dry, add more buttermilk gradually until desired consistency is reached.
- Heat Fat for Frying: Heat butter, bacon grease, lard, or oil in a heavy skillet or frying pan over medium-high heat until hot but not smoking.
- Form and Fry Patties: Scoop portions of the potato mixture into the pan, shaping into individual patties and pressing them down gently to flatten. Fry on one side until nicely browned, then carefully flip to brown the other side. Adjust heat as needed to ensure potatoes cook through without burning.
- Keep Warm: Transfer cooked boxty to a warm oven set to low heat to keep warm while frying the remaining patties.
- Serve: Serve boxty immediately while hot, optionally garnished with green onions or cheddar cheese.
Notes
- The traditional method involves wringing out the potato water and allowing the starch to settle before mixing it back into the batter to improve crispiness. This step is optional and can be skipped.
- If you skip the starch settling step, reduce the buttermilk slightly to maintain proper batter consistency.
- Use starchy potatoes like russets for best texture in both mashed and grated forms.
- Adjust frying fat type according to dietary preferences; oil for vegan, bacon grease or lard for authentic flavor.
- Do not cook boxty too quickly; moderate heat ensures potatoes cook through without burning.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
