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Recipe: Irish Boxty for St. Patrick's Day

Posted: 10:10 AM, Mar 15, 2020
Updated: 2020-03-15 12:10:05-04

Ingredients

  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 c. mashed potatoes, leftover or prepared
  • 1 ½ c. raw russet potato, grated
  • 1 c. buttermilk
  • Butter or bacon fat for griddling in the pan

Directions

  1. Grate the potatoes and put them in a bowl, covered with water and let them sit for 10 minutes or so to remove the excess starch. Put them on a kitchen towel and twist the towel to squeeze the excess water from the potatoes. They should be mostly dry.
  2. Place the potatoes in a mixing bowl with the mashed potatoes and mix to combine. In a separate bowl, whisk together the flour, baking powder, salt and pepper. Mix the flour mixture into the potatoes until combined
  3. Carefully mix in the buttermilk. The batter should be thick, almost like a dough. If it seems to firm or dry, just add a little extra buttermilk.
  4. Preheat an electric skillet to 350 or set a saute or cast-iron pan over medium heat. Add butter to the pan and scoop about ½ cup of the batter onto the pan. Flatten and shape the batter into a round if needed.
  5. Cook 4 or 5 minutes per side. Be patient and don’t have your pan too hot. The raw potatoes need the full 8-10 minutes to cook through. Once golden brown, serve warm topped with favorite topping.