Irish Boxty with Sour Cream (Print View)

Crisp potato pancakes with creamy sour cream, offering a classic Irish side or breakfast option.

# What You'll Need:

01 - 2 cups raw potatoes, peeled and grated

02 - 1 cup cooked potatoes, mashed and cooled

03 - 1 cup all-purpose flour

04 - 1 tsp baking powder

05 - 1/2 tsp salt

06 - 1/4 tsp black pepper

07 - 3/4 cup whole milk

08 - 2 tbsp unsalted butter

09 - 2 tbsp vegetable oil

10 - 1 cup sour cream

11 - 2 tbsp chopped fresh chives

01 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.

02 - Combine grated raw potatoes, mashed cooked potatoes, flour, baking powder, salt, and pepper in a large bowl. Mix thoroughly.

03 - Gradually pour in milk while stirring until batter reaches a thick, spoonable consistency.

04 - Heat 1 tbsp butter and 1 tbsp oil in a large non-stick skillet over medium heat until butter melts and bubbles.

05 - Drop heaped spoonfuls of batter into the pan, gently flattening each to form pancakes about 1/2 inch thick.

06 - Cook for 3-4 minutes per side until golden brown and crisp. Add more butter and oil between batches as needed.

07 - Transfer cooked boxty to paper towels to drain. Serve immediately with sour cream and fresh chives.

01 -

The combination of raw and cooked potatoes creates this incredible texture that is somehow both crispy and creamy at the same time
These pancakes come together in under an hour but taste like something that has been simmering all day

02 -

The most common mistake is not squeezing enough moisture from the raw potatoes, which results in soggy pancakes instead of crisp ones
Do not overcrowd the pan or the temperature will drop and you will end up with pale greasy pancakes instead of golden crispy ones

03 -

Mix your batter about 15 minutes before cooking and let it rest. This gives the flour time to hydrate and results in a more tender pancake
Keep cooked boxty warm in a 200F oven while you finish the rest of the batch so everyone can eat together