boxty

The best way to describe this traditional Irish potato dish is that it&#x27;s like a combination of a pancake, a hash brown, a potato latke, and a rosti.

Boxty Recipe

scallions

russet potatoes (about 4 medium)

kosher salt, divided

eggs

buttermilk, preferably whole milk

all-purpose flour

baking powder

black pepper

unsalted

Finely chop the dark green parts of 4 large scallions for garnish. Place the remaining light green and white pieces in a medium saucepan.  

Peel 2 pounds russet potatoes. Chop half of the potatoes into 1-inch pieces. Transfer to the saucepan add enough cold water to cover by about 1 inch, and add 2 teaspoons of the kosher salt. Bring to a boil over medium-high heat. Boil until potatoes are tender, about 15 minutes. Meanwhile, prepare the remaining potatoes. 

Meanwhile, grate the remaining half of the potatoes on the large holes of a box grater. Transfer to a clean kitchen towel, gather into a bundle, and squeeze out as much liquid as possible into a large bowl. (You may need to squeeze it a few times.) Set the grated potatoes aside, still in the kitchen towel. Let the liquid in the bowl sit until the starch settles at the bottom, about 15 minutes. Separate the yolk from 1 of the large eggs (discard and save the egg white for future use) and place in a small bowl. Add the remaining egg and whisk to combine.  

When the potatoes are boiled, drain and discard the scallions. Arrange a rack in the middle of the oven and heat the oven to 400℉. Fit a wire rack inside a rimmed baking sheet. 

Drain and discard the scallions. Carefully pour off liquid in the bowl, keeping the starchy white residue at the bottom. Add the grated and boiled potatoes. Mash with a potato masher or fork until combined. Pour 1 cup buttermilk over the potatoes.

Sift 3/4 cup all-purpose flour through a fine-mesh strainer into the bowl. Add 1 teaspoon baking powder, the beaten egg and yolk, the remaining 1 1/2 teaspoons kosher salt, and 1/2 teaspoon white or black pepper. Fold until combined. 

Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon unsalted butter and swirl the pan to coat. Using a 1/4-cup measuring cup, scoop 3 to 4 portions of the batter into the skillet, spacing them evenly apart. Lightly flatten each pancake. Cook until brown and crispy on the bottom, about 4 minutes. Reduce the heat if the pancakes are darkening too quickly. Flip the pancakes, add another 1/2 tablespoon butter, and cook until the second side is brown and crispy, about 4 minutes more. 

Transfer to the prepared baking sheet and carefully wipe the skillet clean. Repeat with the remaining batter and butter. Transfer the baking sheet to the oven and bake until boxty is cooked through and warm, about 10 minutes. Serve immediately, sprinkled with the reserved scallions greens. 

A wonderful and hearty Irish potato pancake recipe.

Traditional Irish Boxty: the Best Ever Potato Pancakes, with a Twist (Irish Potato Pancakes)

(9 oz) all-purpose flour

tsp baking powder

tsp Kosher or sea salt

(8 oz) grated, raw potato

buttermilk (or more if needed)

butter

In a small bowl, place the flour, baking...

In a small bowl, place the flour, baking powder and salt; set aside.

In a large mixing bowl, combine the mashed...

In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.

Slowly add the buttermilk and stir gently (do...

Slowly add the buttermilk and stir gently (do not over mix).

The mixture should be like a very firm,...

The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).

Heat a nonstick frying pan over medium-high heat,...

Heat a nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.

Flatten and shape into a nice, round pancake...

Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.

Turn and continue to cook until golden brown...

Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).

Continue to add a little butter and fry...

Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.

A staple Irish dish dating to the 1700&#39;s, boxty are potato pancakes made from a combination of grated and mashed potatoes that are fried until delightfully crispy on the outside and soft on the inside. 

Boxty (Irish Potato Pancakes)

potatoes

salt

baking soda

buttermilk (, plus more as needed)

Butter, bacon grease,

Optional add-ins: Chopped green onions/scallions, shredded white cheddar cheese

Boil, drain, and mash the potatoes.  Chill until cold or overnight.

In a small bowl, combine the flour, baking soda and salt.  Set aside.Grate the potatoes, place them on a cotton clean kitchen towel and wring out as much liquid as you can (*see Note).Place the cold mashed potatoes, grated potatoes, and flour mixture in a large mixing bowl.  Add 1 1/2 cups buttermilk and combine the mixture.  If the mixture is too thick/dry, add a little extra.Heat some butter, bacon grease, lard or oil in a heavy pan over medium-high.  Scoop the potato mixture into the pan to form individual patties, pressing down on them to flatten them.  Fry until the bottom is nicely browned and then flip them over and fry the other sides are likewise nicely browned.  Be careful not to cook them too fast or they will become browned before the raw potato is cooked.  Adjust the heat as needed.Transfer the boxty to a warm oven while you fry the remaining boxty. Serve immediately while hot.

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Boxty Recipe

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Top 3 boxty recipes from across the web

The most viewed boxty recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Boxty Recipe

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Boxty (Irish Potato Pancakes)

The most viewed boxty recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine