Irish Boxty with Sour Cream (Print Version)
Crispy potato pancakes paired with smooth sour cream, ideal for a hearty breakfast or side dish.
# What You 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
# How-To Steps:
01 - Place grated raw potatoes in a clean kitchen towel and squeeze out excess liquid thoroughly.
02 - Mix grated potatoes, mashed potatoes, flour, baking powder, salt, and pepper in a large bowl.
03 - Add beaten egg and milk; stir until thick batter consistency forms.
04 - Melt 1 tbsp butter with 1 tbsp oil in large nonstick skillet over medium heat.
05 - Drop 1/4 cup batter portions into skillet; flatten gently with spatula.
06 - Fry 3–4 minutes per side until golden brown and crisp. Add remaining butter and oil as needed for subsequent batches.
07 - Transfer cooked pancakes to paper towels; serve hot with sour cream and fresh chives.
# Expert Tips:
01 -
- The contrast between that satisfying crunch and the pillowy soft center is absolutely addictive
- These potato pancakes transform humble ingredients into something that feels like a celebration on a plate
02 -
- Wringing out the grated potatoes thoroughly is non-negotiable or they'll turn gummy instead of crispy
- Letting the batter rest for 10 minutes before cooking improves the texture significantly
03 -
- A cast iron skillet creates the best crust, but nonstick works perfectly fine if that's what you have
- The butter oil mixture prevents burning while still giving you that incredible buttery flavor