Irish Boxty Potato Pancakes is an Emerald Isle staple and vies with champ and colcannon as a favorite potato dish. It’s often served for breakfast but can make a tasty side any time of the day.
A perfect St. Patrick’s Day recipe.
While known particularly throughout the midland and northern counties of Cavan, Tyrone, Fermanagh, and Derry, Boxty is found on tables throughout Ireland.
What are Irish Boxty Potato Pancakes?
Easy to make, boxty is a potato pancake that is incredibly delicious and oh-so-cozy.
If you close your eyes you can imagine the green hills of Ireland, of iron skillets, and sizzling bacon, of freshly brewed coffee… and family and friends around the table. Boxty tastes just like that. All that we love about cozy mornings.
Boxty is described as “a potato pancake made with grated potato, flour, baking soda, and buttermilk. Its name likely comes from the Irish arán bocht tí, meaning “poor-house bread”, but it could also come from the word for bakehouse, bácús.”
How to Serve Irish Boxty Potato Pancakes?
We like to top the boxty with sliced scallions, crème fraîche, or even Irish honey, if you can find it.
And if you’re wondering if sour cream can be substituted for crème fraîche… yes, it can.
What’s the difference between the two, you ask?
Two things. Sour cream is 20% fat while crème fraîche is 30% fat. Sour cream typically has additives to stabilize and thicken the cream while crème fraîche does not contain any added thickeners. Also, crème fraîche has a thicker texture, is more creamy than tangy.
What to Serve with Boxty
The Telegraph advises that boxty is “best served hot straight from a pan loaded with butter.”
And they say: “It goes well with most dishes but in Ireland, you may find it served with bacon and eggs or given a twist with smoked salmon and crème fraîche.”
- 1 cup cooked potatoes, mashed
- 1 cup shredded raw potatoes
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 to 1 1/2 cups buttermilk
- pinch of salt
- 1 tablespoon butter
- salt and pepper to taste
- Add the flour, baking soda, and salt to a small bowl; set aside.
- In a large bowl, combine mashed potatoes with grated raw potatoes. Stir in the flour mixture. Then, slowly add the buttermilk. Stir gently, being careful not to overmix. The mixture will be a firm, thick batter. Add additional buttermilk if needed.
- Heat a griddle or nonstick frying pan over medium-high heat and add butter. Once melted, scoop batter and shape into a round pancake circle. Fry until the bottom is golden brown. Flip the pancake and continue to cook until both sides are golden and evenly cooked, about 5 minutes per side. Adjust the heat if they brown too quickly. You want the raw potato to cook.
- Serve garnished with sliced scallions, crème fraîche, or even Irish honey, if you can find it.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 156mgCarbohydrates: 23gFiber: 1gSugar: 2gProtein: 4g
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