Irish Boxty with Sour Cream (Printable Version)
Golden crispy potato pancakes paired with creamy sour cream and fresh chives for a flavorful dish.
# What You'll Need:
→ 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
# How to Make It:
01 - Wrap the grated raw potatoes in a clean kitchen towel and squeeze firmly to extract as much liquid as possible, then transfer to a large mixing bowl.
02 - Add the mashed potatoes, flour, baking powder, salt, and black pepper to the bowl with the grated potatoes. Mix thoroughly until evenly distributed.
03 - Pour in the beaten egg and milk, then stir until a thick, cohesive batter forms. The mixture should hold its shape when dropped from a spoon.
04 - Melt 1 tbsp butter with 1 tbsp vegetable oil in a large nonstick skillet over medium heat, swirling to coat the bottom evenly.
05 - Drop 1/4 cup portions of batter into the hot skillet, spacing them apart. Flatten each mound gently with a spatula to form even rounds about 1/2 inch thick.
06 - Fry for 3 to 4 minutes until the bottom is deep golden brown and crispy. Watch for bubbles appearing on the surface as a sign the bottom is set.
07 - Turn each pancake carefully and cook the second side for 3 to 4 minutes until golden brown and cooked through. Adjust heat if browning too quickly.
08 - Transfer cooked pancakes to paper towels to drain excess oil. Add the remaining butter and oil to the skillet as needed, then repeat the cooking process with the remaining batter.
09 - Arrange hot boxty on a serving platter and top each portion with a generous dollop of sour cream. Garnish with fresh chives if desired.
# Expert Insights:
01 -
- The contrast between that golden, crackling exterior and the pillowy soft center is absolutely addictive
- These potato pancakes transform humble ingredients into something that feels like comfort food magic
02 -
- The squeezing step is not optional, wet potatoes will create gummy, sad pancakes instead of crispy ones
- Do not overcrowd your pan or the temperature will drop and your boxty will steam instead of fry
03 -
- Grate your potatoes directly into a bowl of cold water to prevent them from oxidizing and turning brown
- Keep your finished boxty warm on a baking sheet in a 200°F oven while you cook the remaining batches