Irish Boxty Potato Pancakes with Sour Cream (Printable Version)
Traditional Irish boxty are crispy, golden potato pancakes combining grated raw and mashed potatoes. Perfect breakfast or savory snack.
# Ingredient List:
→ Potatoes
01 - 1 lb starchy potatoes, peeled and divided
02 - ½ teaspoon salt
03 - ¼ teaspoon freshly ground black pepper
→ Dairy
04 - ½ cup whole milk
05 - ¼ cup sour cream, plus extra for serving
06 - 2 tablespoons unsalted butter, melted
→ Baking
07 - ¾ cup all-purpose flour
08 - ½ teaspoon baking powder
→ Pan-Frying
09 - 2 tablespoons vegetable oil, for frying
→ Optional Garnish
10 - 2 tablespoons chopped chives or scallions
# Directions:
01 - Grate half of the potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
02 - Boil the remaining potatoes in salted water until tender, about 10 to 12 minutes. Drain well and mash until smooth.
03 - In a large bowl, combine the grated raw potatoes, mashed potatoes, flour, baking powder, salt, and pepper.
04 - Stir in the milk and melted butter until a thick batter forms.
05 - Heat the oil in a large non-stick skillet over medium heat.
06 - Drop heaping tablespoons of the batter into the skillet, flattening gently to form pancakes about ½ inch thick. Fry for 3 to 4 minutes per side, or until golden brown and crispy.
07 - Transfer cooked boxty to a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.
08 - Serve hot, topped with a dollop of sour cream and a sprinkle of chives or scallions.
# Expert Tips:
01 -
- These boxty pancakes develop the most gorgeous golden crust while staying tender inside, something I discovered is nearly impossible to resist when they come hot off the griddle.
- The batter keeps beautifully in the fridge overnight, which means you can prep everything ahead and treat yourself to a proper Irish breakfast with minimal morning effort.
02 -
- Squeezing every last drop of moisture from the grated potatoes is absolutely crucial, otherwise youll end up with soggy pancakes that never properly crisp.
- The batter might turn slightly pink or grayish as the raw potato oxidizes, but this is completely normal and disappears during cooking.
03 -
- For an extra-crispy exterior, pat the pancakes dry after grating and before adding to the batter, then let the formed pancakes sit for 5 minutes before cooking to allow the flour to fully hydrate.
- The best boxty has a contrast of textures, so dont overmix the batter after adding the flour, as it develops gluten and can make your pancakes tough instead of tender.