Comfort in it's most delicious form!
Irish Potato Boxty
Irish Potato Boxty
Category
Main
Cuisine
Irish
Servings
4-6
Prep Time
45 minutes
Cook Time
25 minutes
Holidays
St Patricks Day
A perfect way to use your leftover mashed potatoes! We love these boxtys for breakfast, lunch or dinner!
Cortney Smith
Ingredients
-
2 cups cold mashed potatoes
-
2 cups grated raw potatoes
-
2 cups all-purpose flour
-
1 ½ teaspoons salt
-
1 teaspoon baking soda
-
1 ½ to 2 cups buttermilk, plus more as needed
-
Butter, bacon grease, or lard for frying
-
Optional add-ins/toppings: Chopped green onions, shredded white cheddar cheese, crème fraiche, smoked salmon, etc
Directions
Boil, drain and mash the potatoes. Chill until cold or overnight. Or use leftover mashed potatoes to save time!
In a small bowl, combine the flour, baking soda and salt. Set aside.
Grate the potatoes, place them on a cotton clean kitchen towel and wring out as much liquid as you can, wringing the potato water from the grated potatoes into a bowl. Wait about 30 minutes to allow the starch to settle at the bottom of the liquid, pour off the liquid and add the settled potato starch back into the boxty batter (the starch acts as a binder and helps make the boxty crispier).
Place the cold mashed potatoes, grated potatoes, and flour mixture in a large mixing bowl. Add 1 ½ cups buttermilk and combine the mixture. If the mixture is too thick/dry, add a little extra.
Heat some butter, bacon grease, lard or oil in a heavy pan over medium-high. Scoop the potato mixture into the pan to form individual patties, pressing down on them to flatten them. Fry until the bottom is nicely browned and then flip them over and fry the other sides are likewise nicely browned. Be careful not to cook them too fast or they will become browned before the raw potato is cooked. Adjust the heat as needed.
Transfer the boxty to a warm oven while you fry the remaining boxty.
Serve immediately while hot, with toppings.