Irish Boxty with Sour Cream (Printable Version)

Crispy outside, tender inside Irish potato pancakes topped with creamy sour cream and fresh chives.

# 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

# Directions:

01 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to extract excess liquid until potatoes feel dry to the touch.
02 - Combine grated potatoes, mashed potatoes, flour, baking powder, salt, and pepper in a large bowl. Add beaten egg and milk, stirring until thick batter forms.
03 - Melt 1 tbsp butter with 1 tbsp oil in a large nonstick skillet over medium heat until butter foams slightly.
04 - Drop 1/4 cup batter portions into hot skillet, using spatula to flatten each into 3-inch rounds. Space pancakes evenly to prevent overcrowding.
05 - Fry for 3 to 4 minutes until edges appear set and bottom surface turns golden brown.
06 - Turn pancakes carefully and cook second side for 3 to 4 minutes until golden and crispy. Add remaining butter and oil as needed between batches.
07 - Transfer cooked boxty to paper towel-lined plate to drain excess oil. Serve immediately topped with sour cream and fresh chives.

# Top Tips:

01 -
  • The contrast between that golden crispy exterior and impossibly tender interior is pure magic
  • Uses both raw and mashed potatoes so nothing goes to waste
  • Fancy enough for brunch but humble enough for Tuesday dinner
02 -
  • Raw potatoes oxidize and turn gray quickly, so grate them last and work fast
  • Medium heat is essential—too hot burns the outside before the inside cooks through
  • Keep cooked boxty warm in a 200°F oven while finishing the rest
03 -
  • Use the large holes on your box grater for better texture
  • Let the batter rest for 10 minutes before cooking for fluffier results

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