Irish Potato Pancakes Recipes

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TRADITIONAL IRISH POTATO PANCAKES



Traditional Irish Potato Pancakes image

These traditional Irish potato pancakes are a simple dish that is so deliciously creamy on the inside with crispy goodness on the outside. Always make extra mash potatoes just to have these the next day!

Provided by Flavorite

Categories     Sidedish

Time 20m

Number Of Ingredients 10

1 cup raw, grated potatoes or
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon garlic powder
2 teaspoon salt
2 eggs, lightly beaten
¼ cup (about) milk to mix (not if using mashed potatoes)
Butter or oil for frying
green onions or fresh parsley (optional)

Steps:

  • Place the grated raw potatoes in a clean cloth and twist to remove excess moisture. Whisk together flour, salt and baking powder.
  • Combine flour mixture into raw potatoes, mashed potatoes and eggs. Add enough mix to make a batter.
  • Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot with or without sugar.

Nutrition Facts : Calories 205 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1027 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

IRISH POTATO PANCAKES



Irish potato pancakes image

These simple Irish potato pancakes are the ultimate, easy breakfast recipe but will be an equally delicious appetizer served with sour cream.

Provided by Alida Ryder

Categories     Breakfast     Brunch

Time 45m

Number Of Ingredients 10

1 cup mashed potatoes (cooled)
1 cup grated potato
1½ cups flour
1 tsp baking powder
1 cup buttermilk
1 cup whole / full cream milk
½ cup spring / green onions (finely chopped)
½ cup cheddar cheese (grated )
1 tsp salt
½ tsp pepper

Steps:

  • Combine all the ingredients in a large mixing bowl and mix until the batter is thick and creamy.
  • Heat a large, nonstick frying pan over medium-high heat and add a teaspoon of oil.
  • Cook spoonfuls of the batter for 5-7 minutes per side until golden, crisp and cooked through.
  • Place cooked pancakes on a sheetpan/roasting tray and place in a warm oven while you cook the remaining batter.
  • Serve warm with sides of your choice.

Nutrition Facts : Calories 88 kcal, Carbohydrate 13 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 195 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BOXTY (IRISH POTATO PANCAKES)



Boxty (Irish Potato Pancakes) image

A staple Irish dish dating to the 1700's, boxty are potato pancakes made from a combination of grated and mashed potatoes that are fried until delightfully crispy on the outside and soft on the inside.

Provided by Kimberly Killebrew

Categories     Breakfast     Dinner     Lunch

Time 3h30m

Number Of Ingredients 8

2 cups cold mashed potatoes ((can be made well in advance), use a starchy/mealy variety such as russets)
2 cups grated raw potatoes (, use a starchy/mealy variety such as russets)
2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/2 to 2 cups buttermilk (, plus more as needed)
Butter, bacon grease, or lard for frying
Optional add-ins: Chopped green onions/scallions, shredded white cheddar cheese

Steps:

  • Boil, drain, and mash the potatoes. Chill until cold or overnight.
  • In a small bowl, combine the flour, baking soda and salt. Set aside.Grate the potatoes, place them on a cotton clean kitchen towel and wring out as much liquid as you can (*see Note).Place the cold mashed potatoes, grated potatoes, and flour mixture in a large mixing bowl. Add 1 1/2 cups buttermilk and combine the mixture. If the mixture is too thick/dry, add a little extra.Heat some butter, bacon grease, lard or oil in a heavy pan over medium-high. Scoop the potato mixture into the pan to form individual patties, pressing down on them to flatten them. Fry until the bottom is nicely browned and then flip them over and fry the other sides are likewise nicely browned. Be careful not to cook them too fast or they will become browned before the raw potato is cooked. Adjust the heat as needed.Transfer the boxty to a warm oven while you fry the remaining boxty. Serve immediately while hot.

Nutrition Facts : ServingSize 2 boxty, Calories 197 kcal, Carbohydrate 39 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 624 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2 g

IRISH POTATO CAKES



Irish Potato Cakes image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

BOXTY



Boxty image

Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.

Provided by Rachel Allen

Categories     Potato     Breakfast     Brunch     Side     Fry     Vegetarian     Quick & Easy     St. Patrick's Day     Root Vegetable     Pan-Fry     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

1 egg
1/4 cup (50ml) light (single) cream
9 ounces (250g) baking or russet (floury) potatoes, peeled and coarsely grated
2 tablespoons (15g) all-purpose (plain) flour
Salt and freshly ground black pepper
2 tablespoons (25g) butter

Steps:

  • In a bowl, whisk together the egg with the cream. Add the potato and flour, season with salt and pepper, and stir to mix. The mixture will be slightly runny.
  • Melt the butter in a frying pan over medium heat. Add the potato mixture and cook for 8 to 10 minutes on each side, until the surface is golden brown and the potato is cooked through. Remove to a serving plate and cut into wedges to serve.

IRISH BOXTY



Irish Boxty image

Boxty is a traditional Irish dish made of potatoes. An old Irish rhyme goes: 'Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man'.

Provided by Brooke Elizabeth

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ cups grated raw potatoes
1 cup all-purpose flour
1 cup leftover mashed potatoes
1 egg
1 tablespoon skim milk
salt and pepper to taste
¼ cup olive oil

Steps:

  • Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

Nutrition Facts : Calories 227 calories, Carbohydrate 29 g, Cholesterol 31.8 mg, Fat 10.3 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 121.4 mg, Sugar 1.1 g

BOXTY (IRISH POTATO PANCAKES)



Boxty (Irish Potato Pancakes) image

Boxty, breadlike potato pancakes that originated in Ireland as early as the late 18th century, were created as a resourceful way to transform less-than-stellar potatoes into a hearty side dish. Variations of these crisp, chewy potato pancakes abound, but most involve some combination of mashed potatoes, grated potatoes, flour, baking soda or baking powder; buttermilk or eggs are sometimes added for richness. Popular in pubs but also made at home, they're typically served as an accompaniment to stews and rich meat dishes. This recipe is adapted from "The Irish Cookbook" by Jp McMahon (Phaidon, 2020), who serves them in a more modern fashion, with smoked salmon, sour cream and pickled onions, which balance and brighten.

Provided by Alexa Weibel

Categories     brunch, dinner, lunch, weeknight, breads, vegetables, side dish

Time 45m

Yield About 12 pancakes

Number Of Ingredients 11

1/2 small red onion
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon kosher salt
Fine sea salt and black pepper
2 pounds all-purpose potatoes, preferably Rooster or Yukon gold
1 cup buttermilk
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
4 to 6 tablespoons unsalted butter, as needed
Smoked salmon and sour cream, for serving (optional)

Steps:

  • Prepare the pickled red onions: Slice the red onion thinly from stem to stem, then transfer slices to a small heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a simmer over medium, stirring occasionally, until sugar and salt dissolve, then pour on top of onions; set aside.
  • Prepare the boxty: Fill a medium saucepan halfway with water; season generously with salt and bring to a boil over high heat.
  • Peel half the potatoes, then cut them into 1-inch cubes, tossing the cubes into the water as you go. Once the water comes to a boil, continue to cook until potatoes are soft, 10 to 15 minutes.
  • While the diced potatoes boil, peel the remaining potatoes, then grate them coarsely using a box grater. Season the grated potatoes generously with 2 teaspoons sea salt and 1 teaspoon pepper, toss to coat, then transfer them to a clean, dry kitchen towel. Squeeze the grated potatoes over a sink to remove the excess liquid, then transfer them to a large bowl.
  • Once the diced potatoes are soft, transfer them to a colander to strain, then transfer to the large bowl with the grated potatoes; mash until creamy, and mashed and grated potatoes are well combined.
  • Pour the buttermilk on top of the warm potato mixture and stir briefly just to combine.
  • Add the flour and baking powder and stir until thoroughly combined.
  • In a large cast-iron or nonstick skillet, heat 2 tablespoons butter over medium heat. Working in batches, spoon in the potato mixture using 1/3 cup measure to form small 3- to 4-inch-wide pancakes, leaving at least 1 inch of space between pancakes. Cook until nicely browned on both sides, 4 to 5 minutes per side. Repeat with remaining pancakes, adding more butter between batches as needed.
  • Serve pancakes topped with pickled red onions, and smoked salmon and sour cream, if you like.

IRISH STYLE POTATO-CHIVE PANCAKES



Irish Style Potato-Chive Pancakes image

Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. A famous Irish staple is the potato. Whip those into an old, easy standby and you have a great lunch, especially with a bit of sausage on the side. Posted for Zaar World Tour 05.

Provided by Amis227

Categories     Lunch/Snacks

Time 1h40m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes, cut into 1-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 teaspoons butter
1/2 cup sour cream

Steps:

  • Place potatoes in large saucepan; cover with cold water.
  • Bring to a boil over high heat.
  • Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
  • Drain potatoes, then return to saucepan.
  • Turn heat under saucepan to medium-low.
  • Cook potatoes until dry, about 2 minutes, stirring occasionally.
  • Add milk.
  • Using a potato masher, mash potato mixture until fairly smooth.
  • Remove from heat; stir in chives, salt and pepper.
  • Transfer to a medium bowl, cover and refrigerate until cold.
  • Potatoes will thicken as they cool.
  • Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
  • Add three or four patties to skillet.
  • Cook until golden brown, about 2 minutes per side.
  • Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
  • Serve warm with sour cream.

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