Irish boxty is a beloved potato dish that has been enjoyed in Ireland for generations. Made with a combination of grated raw potatoes and creamy mashed potatoes, these hearty pancakes are crispy on the outside while staying soft and tender in the center. They are simple to prepare and make a comforting addition to breakfast, lunch, or dinner.
This classic recipe is a wonderful way to use leftover mashed potatoes while creating something truly delicious. Pan-fried until golden brown, boxty pancakes develop a crispy edge that pairs perfectly with their fluffy interior. Serve them hot from the skillet with butter, sour cream, or alongside eggs and bacon for a traditional Irish-inspired meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 1 ½ cups grated raw potatoes
- 1 cup all-purpose flour
- 1 cup leftover mashed potatoes
- 1 large egg
- 1 tablespoon skim milk
- Salt and pepper, to taste
- ¼ cup olive oil
Directions
- Place the grated raw potatoes in a large mixing bowl and toss them with the flour until evenly coated.
- Add the mashed potatoes to the bowl and stir until the mixture is well combined.
- In a separate bowl, whisk together the egg and milk. Pour the mixture into the potatoes and stir until a thick batter forms. Season with salt and pepper to taste.
- Heat the olive oil in a large skillet over medium-high heat.
- Scoop portions of the potato mixture into the hot skillet, shaping them into patties about 2 inches in diameter.
- Cook for 3 to 4 minutes on each side, or until the boxty pancakes are golden brown and crisp.
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve warm.