Boxty Potato Pancakes
Vegetarian Irish potato pancakes made from whole russet potatoes split between a cooked mashed-potato portion and a raw grated-potato portion. Flour, egg, whole milk, baking soda, and a modest amount of butter make them tender with crisp golden edges.
- boxty
- boxty potato pancakes
- breakfast
- brunch
- budget-friendly
- cold weather
- comfort food
- contains dairy
- contains egg
- contains gluten
- dinner
- family-friendly
- grated potatoes
- griddled
- irish
- light meal
- lunch
- main course
- mashed potatoes
- nut-free
- pan-fried
- potato pancakes
- russet potatoes
- savory pancakes
- shellfish-free
- stovetop
- vegetarian
- western european
- Cuisine
- Irish
Shopping options
Check ingredients to include themPackage used · most used first
Russet potatoes · 2 Pound
Russet Potato
89%
Details
Whole milk · 0.75 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
38%
Details
Unsalted butter · 3 Tablespoon
Kroger® Unsalted Butter Sticks
9%
Details
Large egg · 1 Each
Kroger® Grade A Large White Eggs
8%
Details
All-purpose flour · 1 Cup
Kroger® Bleached All Purpose Flour
6%
Details
Ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
Baking soda · 0.5 Teaspoon
Baking Soda 1# box
1%
Details
Kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- russet potatoes-2 lb
- all-purpose flour-1 cup
- whole milk-3/4 cup
- unsalted butter-3 tablespoons
- kosher salt-1 teaspoon
- large egg-1 each
- baking soda-1/2 teaspoon
- ground black pepper-1/4 teaspoon
Scrub the whole russet potatoes, weigh 2 pounds (32 ounces) total before peeling, and divide them into two 1-pound whole-potato portions. Peel both portions. Cut the 1-pound portion for cooked mash into 1-inch pieces, and keep the 1-pound portion for raw grating whole until grating.
Keep fingers clear of the peeler and knife while peeling and cutting the potatoes.
Put the cut potatoes in a saucepan, cover with cold water, and bring to a boil. Cook until fork-tender, 12 to 15 minutes, then drain well, mash smooth, and let cool for 5 minutes.
Drain the hot potatoes carefully to avoid steam burns.
Grate the remaining 1-pound peeled potato portion on the large holes of a box grater. Wrap in a clean kitchen towel and squeeze out excess liquid until the shreds feel damp but not dripping.
Keep hands clear of the box grater as the potato gets smaller.
Squeeze carefully, since trapped potato liquid can make the towel slippery.
In a large bowl, whisk together the all-purpose flour, baking soda, kosher salt, and black pepper. In a second bowl, whisk the egg, whole milk, and 1 tablespoon melted butter.
Stir the mashed potato and grated potato into the milk mixture, then fold in the dry ingredients until a thick, scoopable batter forms. Do not overmix; stop when no dry flour streaks remain.
Heat a large nonstick skillet over medium heat and melt 1 teaspoon of the remaining butter. Add batter in 1/4-cup portions, flatten each into a 3-inch pancake, and cook until golden brown on the bottom, 3 to 4 minutes.
Use caution around the hot skillet and melted butter to avoid burns.
Flip and cook until the second side is golden and the centers are set, 2 to 3 minutes more. Repeat with the remaining batter and butter, adjusting heat to keep the pancakes browning steadily without scorching.
Cook the egg-based batter until the centers are fully set.
Serve the boxty pancakes warm from the skillet.
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