Boxty (Irish Potato Griddle Cakes)
- Prep: 10 minutes
- Cook: 10 minutes
- Serves: 4
- Yield: About 12 pancakes
These crispy Idaho potato pancakes are a perfect blend of crunchy and creamy, made with both fresh grated raw potatoes and velvety mashed potatoes. With a touch of finely chopped onion, they pack a savory punch that’s sure to please. Top them with a tangy dollop of sour cream, a sprinkle of fresh parsley, and a few pickled onions for an extra burst of flavor. Whether you’re serving them as a side or enjoying them on their own, these little golden bites are sure to become a favorite at your table! Enjoy these tasty potato pancakes and maybe a little luck of the Irish.
Recipe Adapted from
Categorized: Side Dishes
Ingredients
Ingredients
- 1/2 pound raw Idaho potatoes, peeled and grated
- 1/2 pound cooked mashed potatoes (Idahoan Instant or Dehydrated mashed potatoes work too!)
- 1/2 cup Idaho all-purpose flour
- 1/4 cup Idaho milk (add as needed)
- 1 local egg
- 1 medium Idaho onion, finely chopped
- Salt and pepper, to taste
Featured Idaho Produce
Steps
Grate the raw Idaho potatoes and squeeze out excess moisture using a clean kitchen towel.
In a large bowl, combine the grated raw potatoes with the cooked mashed potatoes. Add the flour, finely chopped onion, salt, and pepper, then beat the egg and mix it into the bowl. Gradually add the milk until the batter is thick but can easily drop from a spoon.
Heat a griddle or frying pan over medium heat and lightly grease with oil or butter. Drop tablespoonfuls of the batter onto the hot griddle and flatten slightly with the back of the spoon. Cook for 3-4 minutes on each side until golden brown and crispy.
