So simple and satisfying, Irish Boxty may be the perfect potato pancake. A combination of mashed potatoes and grated raw potatoes combined with spices and buttermilk makes for a tender and fluffy potato pancake that gets deliciously golden and crispy on the outside. To call it sublime is an understatement.
Often served on St. Patrick’s Day, Irish Boxty is as versatile as it is delicious. They can be enjoyed as an alternative to hashbrowns for breakfast, as a side dish at dinner, or even as an appetizer.
WHAT INGREDIENTS DO I NEED?
- Potatoes – both raw and mashed potatoes. Here’s a tip if you don’t have leftover mashed potatoes or don’t have time to make mashed potatoes just for this recipe: refrigerated, ready-made mashed potatoes work great for this dish. You can even add more flavor to your boxty by using flavored mashed potatoes!
- Buttermilk – you could use milk, but the buttermilk adds a tanginess that goes very well with the potatoes.
- Salt, pepper, onion powder, garlic powder, baking powder
- Vegetable oil
- Butter – use real butter, not margarine. It adds tons of flavor.
TIPS FOR SUCCESS ON THIS RECIPE
- Don’t over-mix your batter. The more you mix, the tougher your boxty will be. Take the time to mix the grated potato into the mashed potato before you add the flour mixture.
- Don’t cook your boxty over too high of a temperature. You want it hot enough to crisp the outside, but low enough that the raw potato on the inside has time to cook.
- Allow the butter and oil in your pan to get hot before you add the boxty. This helps get the gorgeous, golden crust on the outside.
More St. Patrick’s Day recipes to try:
- Irish Potato Leek Soup
- Fruit And Honey Irish Oatmeal
- Raspberry Irish Stout Brownies
- Espresso Irish Cream
- Irish Coffee
- Oven-Baked Corned Beef And Roasted Cabbage
- Sweet And Sour Braised Cabbage
Irish Boxty, with their tender, fluffy inside and crispy, golden outside make the perfect St. Patrick’s Day side dish or breakfast. Serve them with malt vinegar and HP Sauce for a European flair.
1 cup grated raw potato
¼ teaspoon salt
2 cups all-purpose flour (you may not need all of the flour)
1 teaspoon baking powder
1 teaspoon Kosher salt
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ cups leftover mashed potatoes
1 cup buttermilk
Vegetable oil for the pan
Butter for the pan
Place the grated potato in a fine-mesh sieve over a bowl. Sprinkle the ¼ teaspoon salt over them and toss lightly. Set aside to drain for 10 minutes.
Meanwhile, in a medium bowl whisk together the flour, baking powder, salt, onion powder, and garlic powder. Set aside.
Dump the grated potatoes into a clean tea towel or cheesecloth and wrap the towel up around the potatoes.
Squeeze and wring out as much liquid as you can from the grated potatoes.
Place the grated potatoes into a large mixing bowl.
Spoon the leftover mashed potatoes in the same bowl and gently fold the grated and mashed potatoes together.
Add about ¾ of the flour mixture and mix well.
Slowly add the buttermilk and fold into the potato mixture. Don’t over-mix the batter.
The mixture should resemble a soft dough. If it seems too dry, add more buttermilk, a tablespoon at a time until the desired texture is reached. If it is too gooey, add more of the flour.
Scoop out about ⅓ cup of the potato batter and shape it into a round pancake shape. Place in the hot skillet.
Fry until golden brown on the bottom of the one side.
Turn and continue to cook until the other side is golden brown and crispy on the edges. If the patty is getting too dark, lower the heat and flip the potato cake.
Keep turning and cooking until the grated potatoes are very tender and the outside is crispy and golden.
Remove the cooked pancake to a paper-towel-lined baking sheet and keep warm in a 200-degree oven.
Repeat the process with the remaining batter.
- Category: Side Dish
- Method: Pan-fry
- Cuisine: Irish
Keywords: Irish boxty, Irish potato pancakes, potato pancakes, Irish food, St. Patrick's Day, side dish, breakfast, brunch, appetizers