Irish Boxty

Crispy, energy-giving Boxty (Irish potato pancakes) with cool sour cream. A delightful snack, kid-approved too!

Instructions

1. 1

   Prepare the Potatoes

   • Peel all the potatoes. Select half (about 0.5 lb) for boiling. Cut them into uniform 1-inch chunks.
   • Place the chunks in a medium pot, cover with cold water, add 0.5 tsp of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
   • While the potatoes boil, grate the remaining raw potatoes on the large holes of a box grater into a separate bowl.
   • Transfer the grated potatoes to a clean kitchen towel or cheesecloth. Squeeze firmly over a bowl to remove as much liquid as possible. This step is critical for crispy boxty. Let the squeezed liquid sit for a few minutes; pour off the water and reserve the white potato starch at the bottom of the bowl.
   • Once the boiled potatoes are tender, drain them thoroughly and return them to the hot pot for a minute to steam dry. Mash them until completely smooth, then let them cool slightly.
2. 2

   Make the Boxty Batter

   • In a large mixing bowl, combine the warm mashed potatoes, the squeezed grated potatoes, and the reserved potato starch.
   • In a separate small bowl, whisk together the all-purpose flour, baking soda, 0.75 tsp salt, and black pepper.
   • Add the dry ingredients to the potato mixture and stir to combine.
   • Gradually pour in the buttermilk while stirring, until you achieve a thick, lumpy batter similar to thick pancake batter. Do not overmix.
   • Fold in 3 tbsp of chopped green onions.
3. 3

   Cook the Boxty

   • Heat 1 tbsp of butter and 1 tbsp of oil in a large cast-iron or non-stick skillet over medium heat. The pan is ready when the butter is melted and foaming.
   • Scoop about 1/4 cup of batter per boxty into the hot skillet. Use the back of the spoon to gently flatten each into a 3-4 inch round pancake. Cook in batches of 3-4, ensuring not to overcrowd the pan.
   • Fry for 4-6 minutes on the first side, until the edges are crispy and the bottom is a deep golden brown.
   • Flip carefully and cook for another 4-5 minutes on the second side until golden brown and cooked through.
   • Transfer the cooked boxty to a wire rack to keep them crispy. Add the remaining butter and oil to the skillet for the next batch.
4. 4

   Serve

   • Serve the boxty immediately while hot and crisp.
   • Garnish with extra chopped green onions. They are traditionally served with butter, but are also delicious with sour cream, applesauce, or alongside a full Irish breakfast.