Irish potato pancakes, known in Ireland as boxty, are made with a mixture of mashed and grated potatoes resulting in a texture that’s a cross between a pancake and hash browns. Serve as a side dish with sausages (bangers) and sautéed cabbage or Swiss chard for an authentic Irish meal.
INGREDIENTS:
1 1/2 cups mashed potatoes*
1 cup grated russet potato, squeezed dry to remove excess moisture
1 large egg
1 large egg yolk
1/4 cup milk
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon freshly ground pepper
1/4 cup scallions, thinly sliced
1/4 cup unsalted butter, plus more for serving
METHOD:
Place mashed potatoes and grated potatoes in a large mixing bowl and stir to combine.
Whisk together egg and egg yolk. Add milk to eggs and whisk to combine. Add flour, salt, baking powder, and pepper and whisk the mixture until smooth. Stir in scallions and add the mixture to bowl with potatoes and stir to combine.
Melt 2 tablespoons butter in a large heavy-bottomed skillet over medium heat. Using a spoon or small disher, add batter to the skillet and spread gently to form a 2-3 inch pancake. Cook turning once, about four minutes per side, or until golden brown. Keep warm. Repeat until all of the batter is used, adding more butter to the skillet as necessary.
Serve warm, with butter.
* Mashed Potatoes
2 pounds russet potatoes, peeled and cut into 1-inch cubes
Salt and pepper
1 cup milk or buttermilk
4 tablespoons unsalted butter
Place potatoes in a large saucepan and fill with water to cover. Add salt. Over high heat, bring to a boil, then reduce heat to a brisk simmer and cover and cook until potatoes are just fork tender. Remove from heat and drain.
Meanwhile, heat milk (or buttermilk) and butter in a small saucepan until the butter is melted.
Place potatoes in a large mixing bowl. Using a potato masher, mash potatoes. Add milk mixture slowly and stir briskly until the mixture is smooth. Season with salt and pepper to taste.
