Boxty (Irish Potato Pancakes)
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Boxty (Irish Potato Pancakes)
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Boxty, the crispy Irish potato pancake, is golden on the outside, tender inside, and incredibly easy to make. Perfect for breakfast or a hearty side!
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Ingredients
- 2 pounds Russet potatoes best for texture
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon white pepper substitute black pepper
- 1 ½ cups buttermilk
- ¼ cup avocado oil for frying, more if needed
- 2 tablespoons butter for frying
- 1 tablespoon green onions diced, for garnish
- 2 tablespoons sour cream optional, for serving
Instructions
- Wash and peel all potatoes. Cut 1 pound into 1-inch cubes, place in a pot of water, and bring to a boil over high heat. Boil for 10-12 minutes or until fork-tender. Drain and mash until smooth. Let cool slightly.
- Meanwhile, grate the remaining potatoes using the large holes of a box grater. Immediately place grated potatoes in a bowl of cold water and let sit for 5 minutes to prevent discoloration. Drain well, then squeeze in a clean kitchen towel to remove excess liquid.
- In a large mixing bowl, combine the mashed and grated potatoes. In a separate bowl, whisk together the flour, baking powder, salt, and pepper. Gradually add the flour mixture to the potatoes, stirring gently.
- Slowly add the buttermilk, stirring until a thick, scoopable batter forms (similar to drop biscuit dough).
- In a large skillet, heat 1 tablespoon oil and ½ tablespoon butter over medium heat until shimmering but not smoking.
- Working in batches, spoon batter into the skillet, spacing each pancake at least 1 inch apart. Using the back of a fork, flatten to about 3-4 inches wide, shaping into circles.
- Cook 3-4 minutes per side or until golden brown and crispy. Flip and cook another 3-4 minutes. Place on a paper towel-lined plate. Repeat with remaining batter, adding more oil and butter as needed.
- Serve warm, topped with sour cream and green onions.
Notes
- For extra crispy Boxty, do not overcrowd the pan. Cook in batches.
- If using leftover mashed potatoes, you will need 1½ to 2 cups.
- Toppings: Try pickled red onions, a fried egg, or a sprinkle of fresh herbs.
- Store Boxty in an airtight container in the fridge for up to 3 days. Reheat in an oiled nonstick skillet over medium heat to crisp them up.
- For extra crispy Boxty, do not overcrowd the pan. Cook in batches.
- If using leftover mashed potatoes, you will need 1½ to 2 cups.
- Toppings: Try pickled red onions, a fried egg, or a sprinkle of fresh herbs.
- Store Boxty in an airtight container in the fridge for up to 3 days. Reheat in an oiled nonstick skillet over medium heat to crisp them up.
Nutrition Information
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Calories
169kcal
(8%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
240mg
(10%)
Potassium
323mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
108IU
(2%)
Vitamin C
4mg
(4%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14pancakes
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 240mg | 10% |
| Potassium | 323mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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