Yield: 12-16 boxty | Prep time: 2 hrs | Cook time: 15 mins
Potato lovers will lose their minds before this Traditional Irish boxty. This boxty is made with mashed and raw potatoes with buttermilk for that dreamy, simple meal that everyone will love! This Irish Boxty is also known as Irish potato cakes, but I prefer to call it boxty. Boxty is a holy grain of pancakes and is most popular during St. Patrick’s Day. If you have not tried Irish boxty, this is the perfect time to make them! Incredibly simple, yet super delicious! I love this boxty so much. In my opinion, this boxty is the best potato pancake ever!
INGREDIENTS
1/4 c. vegetable oil
3 Russet potatoes, divided
2 1/2 tsp salt, divided
2 c. all-purpose flour
1 1/2–2 c. buttermilk
1 tsp baking soda
1/2 c. sour cream, for garnish
2 green onions, chopped, for garnish
How to make Traditional Irish Boxty
Step 1: After peeling two potatoes, slice them into cubes. In a pot, place the potatoes and pour in just enough water to cover them. Season with 1 tsp salt. Cook the potatoes until fork tender. Drain when done and mash the potatoes. Keep in the fridge for about 1 to 2 hours.
Step 2: Peel and grate the remaining potatoes. Put the potatoes in paper towels, then wring to get rid of the excess moisture.
Step 3: In a large bowl, place the mashed potatoes, grated potatoes, flour, salt, baking soda, and 1 1/2 cups buttermilk. Mix well until combined. You can add a splash of buttermilk if the mixture ends up too dry.
Step 4: In a frying pan, heat the oil over medium-high heat. Once the oil is hot, drop large spoonfuls of the potato mixture into the pan, pressing down to flatten each. Fry for about 4 to 5 minutes per side or until browned. When done, transfer the Boxty on paper towels to drain.
Step 5: Serve the Irish Boxty right away with a dollop of sour cream and sprinkles of some green onions on top. Enjoy!
Ingredients
- 1/4 c. vegetable oil
- 3 Russet potatoes, divided
- 2 1/2 tsp salt, divided
- 2 c. all-purpose flour
- 1 1/2–2 c. buttermilk
- 1 tsp baking soda
- 1/2 c. sour cream, for garnish
- 2 green onions, chopped, for garnish
Instructions
Step 1: After peeling two potatoes, slice them into cubes. In a pot, place the potatoes and pour in just enough water to cover them. Season with 1 tsp salt. Cook the potatoes until fork tender. Drain when done and mash the potatoes. Keep in the fridge for about 1 to 2 hours.
Step 2: Peel and grate the remaining potatoes. Put the potatoes in paper towels, then wring to get rid of the excess moisture.
Step 3: In a large bowl, place the mashed potatoes, grated potatoes, flour, salt, baking soda, and 1 1/2 cups buttermilk. Mix well until combined. You can add a splash of buttermilk if the mixture ends up too dry.
Step 4: In a frying pan, heat the oil over medium-high heat. Once the oil is hot, drop large spoonfuls of the potato mixture into the pan, pressing down to flatten each. Fry for about 4 to 5 minutes per side or until browned. When done, transfer the Boxty on paper towels to drain.
Step 5: Serve the Irish Boxty right away with a dollop of sour cream and sprinkles of some green onions on top. Enjoy!
