Traditional Irish Boxty
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5.0
9 reviews
Excellent
Traditional Irish Boxty
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Learn to make Traditional Irish Boxty, a classic potato pancake recipe to feature on your St. Patrick's Day menu.
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Ingredients
- 1 cup potatoes peeled and grated
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup leftover mashed potatoes
- 2 eggs lightly beaten
- 2 green onions chopped
- ¼ cup milk
- 2 tablespoons oil
- 2 tablespoons butter
- sour cream and green onions for serving
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Instructions
- In a small bowl, combine the flour, baking powder, and salt. Whisk or stir with a fork to combine.
- In a large mixing bowl, stir together the raw grated potatoes, leftover mashed potatoes, eggs, and onions.
- Stir the flour mixture into the potato mixture.
- Slowly stir in the milk using only enough to make a batter. Aim for a consistency like thick pancake batter.
- Heat a large, nonstick skillet over medium-high heat. Add half the oil and half the butter. Drop the batter by generously heaping tablespoons into the oil and butter.
- Brown on both sides (about 4 minutes per side). Repeat with the remaining batter until all is used.
- Place finished pancakes on a wire rack set inside a baking sheet and keep them warm in a low oven.
- Serve hot with a dollop of sour cream and a sprinkling of green onions on each. A sprinkle of grated cheese on top is also delicious!
Notes
- Peel and grate enough raw potatoes to equal one cup. Place the shredded potatoes in the center of a clean tea towel or kitchen towel (not terrycloth). Twist the cloth around the potatoes to form a small ball. Holding over the sink or a bowl, twist the cloth very tightly to wring as much moisture as possible from the potatoes.
- If you don't have leftover mashed potatoes, simply make a little instant mashed potatoes to substitute.
- To store leftovers, cool completely and then store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warm. May be frozen for up to 3 months. Thaw and reheat before serving.
- To prepare the raw potatoes:Peel and grate enough raw potatoes to equal one cup. Place the shredded potatoes in the center of a clean tea towel or kitchen towel (not terrycloth). Twist the cloth around the potatoes to form a small ball. Holding over the sink or a bowl, twist the cloth very tightly to wring as much moisture as possible from the potatoes.
- If you don't have leftover mashed potatoes, simply make a little instant mashed potatoes to substitute.
- To store leftovers, cool completely and then store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warm. May be frozen for up to 3 months. Thaw and reheat before serving.
Nutrition Information
Show Details
Serving
1
Calories
363kcal
(18%)
Carbohydrates
47g
(16%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
99mg
(33%)
Sodium
896mg
(37%)
Potassium
491mg
(14%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
381IU
(8%)
Vitamin C
24mg
(27%)
Calcium
170mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 363kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 99mg | 33% |
| Sodium | 896mg | 37% |
| Potassium | 491mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 24mg | 27% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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