My favorite way to celebrate holidays is through food, even holidays I frankly do not care that much about. Although I am part Irish, I do not go too crazy on St. Patrick’s Day except when it comes to the food. I absolutely love making corned beef and cabbage, and of course my favorite Irish potato dish, boxty potatoes.
Boxty potatoes are an Irish potato pancake that combines grated potatoes, mashed potatoes, flour, eggs, and milk to create a crispy yet fluffy pancake. I personally add cheese to make them extra cheesy and delicious. So if you are also feeling festive for St. Patrick’s Day, try this recipe.
Key Ingredients & Substitutions:
- Russet Potatoes – These are best for this recipe because they are high in starch and low in moisture. Do not use other kinds of potatoes because they will be too high in moisture and be mushy.
- Gluten Free Flour – I love Bob’s Redmil GF 1-1 flour for this. You can also use all purpose flour if you are not gluten free.
- Egg – This is necessary for binding the potato pancake together, do not omit.
- Milk – This is used to make the batter, use a DF milk if you are dairy free.
- Cheddar Cheese – This is optional but I feel like cheese flavors the pancakes.
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Boxty Potato Pancakes
Prep Time: 30 minutes
Cook Time: 30 Hours
Total Time: 1 Hours
Serves: 4
Ingredients:
- 2 lbs russet potatoes
- Salt and pepper
- 3/4 cup milk
- 6 Tbsp butter
- 2/3 cup gluten free flour
- 1 egg
- 1/2 cup cheddar cheese, shredded
- 4 scallions, thinly sliced
- Sour cream for garnish
Preparation:
STEP 1.
Prep your potatoes. Peel all of the potatoes. For one pound, dice into 1 inch cubes. For the other pound shred on a large grater. Place the shredded potatoes in a bowl and submerge with water so they don’t brown.
STEP 2.
Bring a pot of water up to a boil and season with salt. Add the cubed potatoes and boil for 10 minutes, or until fork tender. Turn off the heat and strain out the potatoes.
STEP 3.
Make the mash. Use a ricer to rice the boiled potatoes. Stir in two tablespoons of butter and 1/3 cup of hot water to make a smooth mash. Season with salt and pepper to taste and set aside.
STEP 4.
Strain the shredded potatoes. Use a towel and work in batches to ring out excess water from the grated potatoes and place in a clean bowl. Do this with all of the potatoes.
STEP 5.
Make the potato pancake batter. Add the mashed potatoes to the grated potato bowl. Mix in salt and pepper, flour and 1 egg. Combine that and then mix in the remaining milk, cheese, and scallions to form a thick batter.
STEP 6.
Cook the patties. In a nonstick pan over medium heat melt one tablespoon of butter. Once bubbling, add a large spoonful of batter to the pan and flatten out. I usually do two to three patties per pan, make sure you aren’t overcrowding it. Cook for 3-4 minutes per side, then flip once golden brown. Cook for another 3-4 minutes on the second side, then set aside. Do this with all of the batter.
STEP 7.
Top with sour cream and enjoy!
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