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Plate of Irish Boxty, also known as Irish potato pancakes. Tender and fluffy on the inside and golden and crispy on the outside. They are great to serve for St. Patrick's Day.

IRISH BOXTY (aka: Irish potato pancakes)


  • Author: Millie Brinkley
  • Total Time: 1 hour, 15 minutes
  • Yield: 12 servings 1x

Description

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.


Ingredients

Scale

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


Instructions

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.

Melt a pat of butter and 1 tablespoon of oil together in a cast iron or nonstick skillet set over medium heat.

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.

Serve the Boxty hot with sour cream, ketchup, malt vinegar, or HP Sauce.

  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • 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