Traditional Irish Boxty
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Boxty stands out as one of the most iconic dishes in Irish cuisine, far surpassing some of the trendier, less traditional options (looking at you, green cupcakes!). A staple in Irish cooking, it has even inspired charming old rhymes like:
“Boxty on the griddle; boxty on the pan.
If you can’t make boxty, you’ll never get a man.”
Some versions even claim you need to eat boxty to win a man’s heart! Whichever way you slice it, these delicious potato pancakes are a delightful way to savor authentic Irish flavors.
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Ingredients
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| Ingredient | Amount |
|---|---|
| Russet potatoes | 3 (divided) |
| All-purpose flour | 2 cups |
| Salt | 2 1/2 teaspoons (divided) |
| Baking soda | 1 teaspoon |
| Buttermilk | 1 1/2 – 2 cups |
| Vegetable oil | 1/4 cup |
| Green onions (chopped) | 2 (for garnish) |
| Sour cream | 1/2 cup (for garnish) |
Preparation
- Peel and cube 2 potatoes. Place the cubes in a pot with enough water to cover them. Add 1 teaspoon of salt. Boil until fork-tender. Drain, mash, and refrigerate the mashed potatoes for 1-2 hours.
- Peel and grate the remaining potato. Wrap the grated potato in paper towels and squeeze out excess moisture.
- In a large bowl, mix the mashed potatoes, grated potatoes, flour, salt, baking soda, and 1 1/2 cups of buttermilk. Add more buttermilk if the mixture feels too dry.
- Heat oil in a large frying pan over medium-high heat. Scoop large spoonfuls of the potato mixture into the pan and press them flat. Fry for 4-5 minutes per side until golden brown. Drain on paper towels.
- Serve warm with a dollop of sour cream and a sprinkle of chopped green onions.
