Boxty Irish Potato Pancakes
Jump to recipeIngredients
- 2 large russet potatoes, peeled
- 2 medium potatoes, cooked and mashed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 3/4 cup buttermilk
- 2 tablespoons fresh chives, chopped
- 4 tablespoons butter for frying
- 2 tablespoons vegetable oil for frying
Instructions
- 1
Grate the raw potatoes using the finest grater setting. Place in a clean kitchen towel and squeeze out as much liquid as possible.
- 2
In a large bowl, combine the grated raw potatoes with the mashed cooked potatoes.
- 3
In a separate bowl, whisk together flour, baking powder, salt, and pepper.
- 4
Add the flour mixture to the potatoes and mix well.
- 5
In a small bowl, whisk together the beaten egg and buttermilk, then add to the potato mixture along with the chives.
- 6
Mix until just combined - the batter should be thick but spreadable. Add more buttermilk if too thick.
- 7
Heat butter and oil in a large skillet over medium heat.
- 8
Drop 1/4 cup portions of batter into the hot pan, flattening slightly with a spatula.
- 9
Cook for 4-5 minutes until golden brown and crispy on the bottom.
- 10
Flip carefully and cook another 3-4 minutes until golden brown on the second side.
- 11
Transfer to a paper towel-lined plate to drain briefly.
- 12
Serve immediately while hot with butter, sour cream, or your favorite toppings.