Irish Boxty with Sour Cream (Print View)
Crispy potato pancakes topped with tangy sour cream and fresh chives, ideal for breakfast or savory sides.
# What You'll Need:
→ Potatoes
01 - 1 lb starchy potatoes (such as Russet), peeled
02 - 1/2 lb waxy potatoes, peeled
→ Dairy
03 - 1/2 cup buttermilk
04 - 2 tbsp unsalted butter, melted
05 - 1/2 cup sour cream, for serving
→ Dry Ingredients
06 - 1/2 cup all-purpose flour
07 - 1 tsp baking powder
08 - 1/2 tsp fine sea salt
09 - 1/4 tsp ground black pepper
→ To Finish
10 - 2 tbsp fresh chives, finely chopped
11 - Extra butter or oil for frying
# Method:
01 - Grate both the starchy and waxy potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
02 - Transfer the squeezed potatoes to a large mixing bowl. Add the flour, baking powder, salt, and pepper. Mix until evenly distributed throughout the potatoes.
03 - Pour in the melted butter and buttermilk, stirring thoroughly to create a thick, cohesive batter.
04 - Place a large non-stick skillet over medium heat and add a small amount of butter or oil to coat the surface.
05 - Drop approximately 1/4 cup of batter for each pancake into the skillet, gently flattening to form even rounds. Cook for 3 to 4 minutes per side until golden brown and crispy. Transfer to paper towel-lined plates and repeat with remaining batter.
06 - Serve warm with a generous dollop of sour cream and a sprinkling of fresh chives.
# Insider Tips:
01 -
- Crispy edges and impossibly tender middles that make you wonder why you ever bothered with regular hash browns
- The tang of sour cream against warm potato is the kind of simple comfort that fixes any bad day
02 -
- Squeezing out every last drop of potato liquid is what separates ordinary from extraordinary, it prevents gummy centers
- Don't rush the cooking process, lower heat and patience create the crispest exterior without burning
03 -
- Use a mix of butter and oil for frying, butter gives flavor while oil prevents burning
- Let the pan come back to temperature between batches, or you'll lose that precious crisp