Description
These crispy Irish Potato Pancakes, made with both cold mashed and grated potatoes, are a comforting dish full of flavor. A simple mix leads to a delightful treat that’s perfect for brunch or dinner!
Ingredients
Scale
- 2 cups cold mashed potatoes (can be made well in advance, use a starchy/mealy variety such as russets)
- 2 cups grated raw potatoes (use a starchy/mealy variety such as russets)
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 to 2 cups buttermilk (plus more as needed)
- butter, bacon grease, or lard for frying (vegan: use oil)
- optional add-ins: chopped green onions/scallions, shredded white cheddar cheese
Instructions
- Boil, drain, and mash the potatoes. Chill until cold or overnight.
- In a small bowl, mix together the flour, baking soda, and salt. Set aside. Grate the raw potatoes, place them on a clean cotton kitchen towel, and wring out as much liquid as possible.
- In a large mixing bowl, combine the cold mashed potatoes, grated potatoes, and the flour mixture.
- Add 1 1/2 cups buttermilk to the mixture and combine. If it seems too thick or dry, add a bit more buttermilk as needed.
- Heat some butter, bacon grease, lard, or oil in a heavy pan over medium-high heat. Form the potato mixture into patties and press them down to flatten. Fry until the underside is nicely browned, then flip and brown the other side. Adjust the cooking heat to ensure thorough cooking without burning.
- Keep the cooked boxty warm in the oven while you finish frying the rest.
- Serve hot.
Notes
Make sure to wring out the grated potatoes well to avoid a watery mixture.
These can be served with a variety of toppings, such as sour cream or additional cheese.
Leftovers can be stored in the fridge and reheated in a skillet for a quick meal.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg