Irish Potato Pancakes

4 servings

30 minutes

Irish potato pancakes, or boxty, are a traditional dish of Irish cuisine rooted in rural areas where potatoes were a staple. Their texture is remarkably tender, combining cooked and raw potatoes for lightness. Adding crispy bacon, butter, and flour makes them rich, while baking soda helps the batter become airy. These pancakes are great as a standalone dish, especially with chilled sour cream but can also be a side to meat or fish. They are served hot straight from the pan.

Energy value per serving

• Calories: 434.8
• Proteins: 7.2g
• Fats: 29.3g
• Carbohydrates: 36.9g

Ingredients

• Bacon: 50 g
• Potato: 4 pc
• Wheat flour: 100 g
• Soda: 1 tsp
• Butter: 1 tbsp
• Salt: to taste
• Vegetable oil: 4 tbsp

Cooking steps

1. Fry the bacon until crispy in a dry pan

   Required ingredients:

   • Bacon: 50 g

2. Peel and boil 2 potatoes, then mash them with a masher or pass through a potato press. Peel the remaining potato and blend it until smooth or grate it on a fine grater.

   Required ingredients:

   • Potato: 4 pieces

3. Put the raw potatoes on a fine sieve and squeeze well.

   Required ingredients:

   • Potato: 4 pieces

4. In a large bowl, mix raw and cooked potatoes, flour, bacon, butter, baking soda, and salt to taste. Mix well.

   Required ingredients:

   • Potato: 4 pieces
   • Wheat flour: 100 g
   • Bacon: 50 g
   • Butter: 1 tablespoon
   • Soda: 1 teaspoon
   • Salt:  to taste

5. Heat the pan over medium heat, add a small amount of vegetable oil. Place the pancakes in the pan. Fry in batches and do not add too many at once.

   Required ingredients:

   • Vegetable oil: 4 tablespoons

6. Fry on medium heat until a golden crust forms for about 2-3 minutes. Carefully flip (the pancakes are very delicate) and fry on the other side. Do the same with the remaining batter.

   Required ingredients:

   • Vegetable oil: 4 tablespoons

7. Serve with sour cream