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.
1
Fry the bacon until crispy in a dry pan
- 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.
- Potato: 4 pieces
3
Put the raw potatoes on a fine sieve and squeeze well.
- Potato: 4 pieces
4
In a large bowl, mix raw and cooked potatoes, flour, bacon, butter, baking soda, and salt to taste. Mix well.
- Potato: 4 pieces
- Wheat flour: 100 g
- Bacon: 50 g
- Butter: 1 tablespoon
- Baking 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.
- 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.
- Vegetable oil: 4 tablespoons
7
Serve with sour cream
