Irish Boxty (Potato Pancakes)

• 1 ½ cups grated raw potato
• 1 ½ cups grated cooked potato (about 1 medium)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 large egg, beaten
• ¼ cup milk
• 2 tablespoons chopped fresh chives
• ¼ teaspoon black pepper
• Oil for frying

Steps

1. 1 Grate the raw potato and squeeze out excess moisture using a clean kitchen towel.
2. 2 Mix the grated raw potato, grated cooked potato, flour, baking powder, and salt in a large bowl.
3. 3 Add the beaten egg, milk, chives, and black pepper to the potato mixture; stir until combined.
4. 4 Heat a drizzle of oil in a large skillet over medium heat.
5. 5 Drop spoonfuls of the mixture into the skillet, flattening them into thin pancakes.
6. 6 Cook until golden brown on each side, about 3-4 minutes per side.
7. 7 Transfer the cooked boxty to a plate lined with paper towels to drain excess oil.
8. 8 Serve warm with a sprinkle of chives.

Equipment

• Large skillet
• Spatula
• Grater

Variations

• Add grated cheddar cheese for a cheesy twist.
• Incorporate finely diced onions for added flavor.

Substitutions

• Use buttermilk in place of milk for tangier flavor.
• Substitute gluten-free flour for a gluten-free option.

Pairings

• Perfect with a side of colcannon or a fresh green salad.

Nutrition

Tips

• For extra crispy boxty, ensure your skillet is properly preheated before cooking.
• Don’t overcrowd the skillet to avoid steaming instead of frying.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until crispy.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.

Serving Suggestions

• Serve with sour cream and smoked salmon.
• Pair with a side of tangy apple slaw.

FAQ