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As we lean into this month’s St. Patrick’s Day and this issue’s food theme, let’s try a recipe, which celebrates—the potato. Whether served with bacon and eggs or as a hearty snack, this Irish Boxty recipe has a perfectly crisp exterior and soft interior.
Boxty (Irish Potato Pancakes)
- ¾ cup russet potatoes, mashed
- ¾ cup red potatoes, shredded
- 1 cup all-purpose flour
- ¾ tsp. baking soda
- 1 cup buttermilk
- 1 ½ tsp. chives, chopped finely
- salt, to taste
- pepper, to taste
- butter for frying
- bacon, optional
- cheddar cheese, optional
Add the mashed and shredded potatoes to a medium bowl. Using a spatula, mix in the flour and baking soda. While mixing, slowly add the buttermilk. Mix in the chives, salt and pepper, and optional ingredients, if using. Melt the butter (roughly 2–3 Tbsp., depending on the size of the pan) in a heavy-bottomed sauce pan or Dutch oven over medium heat. Once the butter begins to froth, add a spoonful of batter to the pan. Fry on each side for 2–3 minutes or until golden. Flip; fry the remaining side for 2–3 minutes.
Tonka Bay’s Spencer Olson continues to expand his cooking repertoire. Taste more at thewoodenspoonchefs.com.
