Description
Traditional Irish Potato Boxty is a crispy, tender potato pancake that brings a delightful mix of textures and flavors. With mashed and grated potatoes in a simple batter, these pancakes boast a crispy exterior and a soft, fluffy interior. Topped with sour cream and chives, this dish makes for a perfect breakfast, side dish, or appetizer, offering comfort and Irish tradition in every bite.
Ingredients
Sour Cream and Chives Topping:
- ½ cup sour cream
- 2 tablespoons chives, finely chopped
Boxty Ingredients:
- 2 pounds Russet potatoes (about 4 large)
- Kosher salt and freshly ground black pepper, to taste
- ½ cup whole milk
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- 1 egg (large)
- ¼ cup half-and-half
- 4 tablespoons unsalted butter
- Canola oil for cooking
Instructions
- Preheat oven: Set the oven to 200°F (95°C) and place a wire rack on a baking sheet.
- Boil potatoes: Boil half of the potatoes in salted water until tender, about 10 minutes.
- Grate and drain potatoes: Grate the remaining potatoes and squeeze out any excess liquid.
- Prepare the batter: In a large bowl, mix the flour, baking powder, salt, pepper, milk, and egg to create a smooth batter.
- Mash and combine: Mash the boiled potatoes with half-and-half and butter. Mix this with the grated potatoes and the prepared batter.
- Cook the boxty: Heat oil and butter in a skillet over medium heat. Cook spoonfuls of the batter in batches, frying for 4-5 minutes on each side until golden and crispy.
- Serve: Place the finished boxty on the wire rack in the oven to keep warm. Serve topped with the sour cream and chives mixture.
Notes
- You can customize boxty by adding finely chopped onions or garlic for extra flavor.
- Use Yukon Gold potatoes for a creamier texture, or experiment with other types of potatoes.
- To reheat leftovers, simply heat them in a skillet over medium heat for a crispy exterior.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast Side Dish Appetizer
- Method: Stovetop
- Cuisine: Irish
