Irish Boxty with Sour Cream (Print)
Crispy Irish potato pancakes, tender inside, topped with creamy sour cream. Ideal for breakfast or sides.
# Ingredient list:
→ Potatoes
01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup mashed potatoes
→ Dry Ingredients
03 - 1 cup all-purpose flour
04 - 1 tsp baking powder
05 - 1 tsp salt
06 - 1/2 tsp ground black pepper
→ Wet Ingredients
07 - 1 large egg, lightly beaten
08 - 1/2 cup whole milk
→ For Frying
09 - 2 tbsp unsalted butter
10 - 2 tbsp vegetable oil
→ To Serve
11 - 1 cup sour cream
12 - 2 tbsp chopped fresh chives
# Directions:
01 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to extract excess liquid until potatoes feel dry to the touch.
02 - In a large mixing bowl, combine grated potatoes, mashed potatoes, flour, baking powder, salt, and black pepper. Mix thoroughly until evenly distributed.
03 - Add beaten egg and milk to the potato mixture. Stir until a thick, cohesive batter forms. The consistency should be thick enough to hold its shape when spooned.
04 - Melt 1 tbsp butter with 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Swirl to coat the pan evenly.
05 - Drop 1/4 cup portions of batter into the hot skillet, spacing 2 inches apart. Flatten each mound gently with the back of a spatula to form 1/2-inch thick rounds.
06 - Cook for 3 to 4 minutes until the bottom develops a deep golden-brown crust and the edges appear set.
07 - Flip carefully and cook an additional 3 to 4 minutes until both sides are crisp and evenly browned. Adjust heat if browning too quickly.
08 - Transfer cooked pancakes to paper towel-lined plates to drain excess oil. Keep warm in a 200°F oven while repeating with remaining batter, adding fresh butter and oil as needed.
09 - Arrange hot boxty on serving plates and top with generous dollops of sour cream. Garnish with fresh chives and serve immediately.
# Expert Tips:
01 -
- The combination of raw and mashed potatoes creates the most incredible texture, crispy and golden on the outside while staying soft and comforting inside
- These pancakes are incredibly forgiving, perfect for using up leftover mashed potatoes and transforming them into something completely new and exciting
02 -
- Removing moisture from the grated potatoes is absolutely nonnegotiable, otherwise you'll end up with soggy, gummy pancakes instead of crispy ones
- Don't rush the cooking process by turning up the heat, because the inside needs time to cook through before the outside burns
03 -
- A pinch of freshly grated nutmeg in the batter adds a subtle warmth that makes people ask what your secret ingredient is
- If you want extra crispy edges, try using slightly more oil and less butter for the second batch