Boxty Recipe (Irish Potato Pancakes)
User Reviews
5
Boxty Recipe (Irish Potato Pancakes)
Description
This Boxty Recipe starts by grating fresh Yukon potatoes, squeezing out excess moisture to keep the batter light. The grated potatoes combine with mashed potatoes and a batter made with flour, buttermilk, baking soda, salt, and pepper to create a mix with the consistency of soupy mashed potatoes. Cooking in a buttered skillet develops a golden crust while keeping the inside soft.
The pancakes are cooked over medium heat, first on one side until golden then flipped to cook through, yielding a balance of crispy edges and a tender center. Serving sliced with optional green onion garnish enhances the presentation and freshness.
Boxty can be served as a side dish, breakfast item, or snack. Their hearty texture makes them suitable to accompany various meals or enjoy with toppings like butter or sour cream.
These pancakes are best served fresh but can be kept warm briefly after cooking. They store well covered in the fridge for up to 5 days and freeze for several months. Reheating in the oven restores crispness. Alternative potato types and dairy substitutions may be used. Smaller pancakes cook faster and are easier to flip. If not using a cast iron skillet, non-stick pans work adequately.
Ingredients
- 3 potato this should make about 3 cups shredded, Yukon, peeled, medium-sized
- 3 cups potato mashed
- 3 cups all-purpose flour
- 3 ½ cup buttermilk
- 1 ½ teaspoons baking soda
- sea salt coarse, to taste
- black pepper coarse, to taste
- unsalted butter for frying
Instructions
- Grate the potatoes onto a large flour sack towel or kitchen towel.
- Fold up the 4 ends of the towel and then twist it over the sink squeezing out as much of the potato liquid as possible.
- Add the drained potatoes to a large bowl.
- Next, add in the leftover mashed potatoes, flour, buttermilk, baking soda, salt, and pepper.
- Mix until the batter is combined. If It’s too thick add more buttermilk and if it’s too thin, add some flour. It should be the consistency of soupy mashed potatoes.
- Add the butter to a 10” cast iron skillet and heat until it’s melted over medium-high heat.
- Pour about 1 ½ to 2 cups of the potato batter to the cast iron skillet and spread out using a ladle to flatten it. Turn the heat down to medium.
- Cook the boxty for 4 to 5 minutes or until golden brown and flip it over and cook for another 4 to 5 minutes or until golden brown and cooked throughout.
- Remove from the pan, garnish with optional sliced green onions, slice into triangles and serve.
Notes
- Boxty pancakes are best eaten fresh but will keep warm uncovered in the oven at 200°F for up to 30 minutes.
- Store leftovers covered in the refrigerator for 4 to 5 days or freeze for up to 3 months; thaw in the refrigerator before reheating.
- Reheat by baking on a rack in the oven at 400°F for 4 to 6 minutes to restore crispness.
- Raw russet potatoes can substitute Yukon potatoes; mashed potatoes can be from Yukon gold or red potatoes.
- Buttermilk may be replaced with half and half or whole milk if needed.
- Making smaller boxty, around 2 to 3 inches in diameter, speeds cooking and makes flipping easier.
- After flipping the boxty, finishing in the oven at 350°F for 10 to 12 minutes ensures thorough cooking.
- If a cast iron skillet is unavailable, a 10" non-stick skillet works well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 70g | 23% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 344mg | 14% |
| Potassium | 707mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 31mg | 34% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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