Description
Traditional Irish potato pancakes known as Boxty, made with a combination of boiled and grated potatoes, scallions, and buttermilk, pan-fried until golden and crispy. Perfect served with sour cream, cheddar cheese, bacon, or fried eggs for a hearty breakfast or comforting side dish.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour (4 1/2 ounces; 127 g)
- 2 1/2 teaspoons Diamond Crystal kosher salt, divided (use half as much for table salt)
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
Potatoes and Vegetables
- 2 pounds (907 g) russet potatoes, divided
- 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish
Wet Ingredients
- 1 large egg
- 1 cup (240 ml) buttermilk (can substitute with 3/4 cup whole milk and 1/4 cup plain yogurt)
- 4 1/2 tablespoons (63 g) unsalted butter, divided
Optional Toppings
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Preheat and Prepare Rack: Adjust oven rack to middle position and preheat oven to 200℉ (95℃). Line a baking sheet with a wire rack and set aside to keep the pancakes warm after cooking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon kosher salt, baking soda, and black pepper. Set aside this seasoned flour mixture.
- Boil Potatoes: Peel 1 pound of the potatoes and cut into 1/2-inch pieces. Place in a medium saucepan with 1 teaspoon kosher salt and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously until potatoes are very tender, about 15 minutes. Drain and let cool in a colander for about 10 minutes.
- Mash Boiled Potatoes: Transfer the drained boiled potatoes to a large bowl. Mash thoroughly with a fork or potato masher until smooth with no lumps remaining.
- Grate Raw Potatoes: While the boiled potatoes cool, peel the remaining 1 pound of potatoes. Using a box grater over a clean kitchen towel, shred the potatoes. Gather the towel edges and carefully squeeze out excess liquid from the shredded potatoes over the sink.
- Combine Potatoes: Add the grated potatoes to the mashed potatoes bowl. Stir gently with a fork or fingers until just combined.
- Add Remaining Ingredients: Mix in sliced scallions and the egg until evenly incorporated. Stir in the flour mixture until there are no visible dry spots. Gradually add the buttermilk and gently fold until the batter is thick, similar to pancake batter, with no flour streaks.
- Heat Butter and Cook Pancakes: In a large nonstick or cast iron skillet, melt 1 1/2 tablespoons (21 g) butter over medium heat until bubbling. Drop four heaping 1/4-cup portions of batter into the skillet, flattening each into a 4-inch wide, 1/2-inch thick pancake. Cook undisturbed for 4–6 minutes until golden brown on the bottom.
- Flip and Cook Second Side: Carefully flip the pancakes and cook for another 4–6 minutes until golden brown on the other side. Transfer cooked pancakes to the prepared wire rack on the baking sheet and keep warm in the oven at 200℉ (95℃).
- Repeat Cooking: Repeat cooking in batches of four pancakes, adding 1 1/2 tablespoons of butter between each batch, until all batter is used.
- Finish and Serve: Sprinkle cooked pancakes with the remaining 1/4 teaspoon kosher salt and garnish with additional scallions. Serve warm with optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs.
Notes
- Leftover mashed potatoes can be used instead of fresh boiled ones. Use 2 cups of cold leftover mashed potatoes, then mix in grated potatoes, egg, flour mixture, and scallions. Start with 1/2 cup (120 ml) buttermilk, adding more slowly if needed to reach thick batter consistency.
- Buttermilk can be substituted with a combination of 3/4 cup whole milk and 1/4 cup plain yogurt.
Nutrition
- Serving Size: 1 pancake (approx. 1/4 of recipe)
- Calories: 220
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
