Irish Boxty Potato Pancakes (Printer-Friendly)
Golden, crisp potato pancakes with creamy centers paired with tangy sour cream and fresh chives.
# What You'll Need:
→ Potatoes
01 - 2 cups raw potatoes, peeled and grated (about 10 ounces)
02 - 1 cup cooked potatoes, mashed and cooled (about 5 ounces)
→ Batter
03 - 1 cup all-purpose flour (about 4.5 ounces)
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Dairy
07 - 1/2 cup whole milk (4 fluid ounces)
→ To Fry
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons vegetable oil
→ To Serve
10 - 1/2 cup sour cream (about 4 ounces)
11 - 2 tablespoons chopped fresh chives
# How to Make It:
01 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to extract excess moisture until potatoes feel dry to the touch.
02 - In a large mixing bowl, combine squeezed raw potatoes with cooled mashed potatoes. Mix thoroughly until evenly distributed.
03 - Sprinkle flour, baking powder, salt, and pepper over potato mixture. Stir well to incorporate all dry ingredients evenly.
04 - Gradually pour milk into bowl while stirring. Mix until thick batter forms with small lumps remaining—do not overmix.
05 - Melt 1 tablespoon butter with 1 tablespoon oil in a large nonstick skillet over medium heat. Swirl to coat bottom evenly.
06 - Drop generous spoonfuls of batter into hot pan. Gently flatten with back of spoon to create 1/2-inch thick pancakes.
07 - Fry pancakes for 3 to 4 minutes until edges set and bottoms turn deep golden brown. Adjust heat if browning too quickly.
08 - Carefully flip pancakes. Cook second side for 3 to 4 minutes until golden and crisp throughout. Add remaining butter and oil between batches as needed.
09 - Transfer cooked pancakes to paper towel-lined plate to drain briefly. Serve immediately topped with sour cream and fresh chives.
# Expert Advice:
01 -
- The texture is absolutely perfect, crisp outside and creamy inside, like a warm hug on a cold morning.
- These pancakes come together in under 40 minutes, making them perfect for lazy weekend breakfasts or quick weeknight dinners.
- The combination of sour cream and chives creates this incredibly fresh, tangy contrast that cuts through the richness.
02 -
- The absolute most important step is squeezing every last drop of moisture from your raw potatoes, otherwise they'll be soggy and sad.
- Don't rush the cooking process, medium heat is your friend for that perfect golden crust without burning.
- These are best served immediately, though I've been known to eat them cold from the fridge standing at midnight.
03 -
- Add a handful of grated onion to the batter for an extra layer of flavor that's absolutely delicious.
- Use Greek yogurt instead of sour cream if you want something lighter with more protein.
- A cast iron skillet gives the best, most even browning if you have one.