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Irish Potato Pancakes!

Boxty - Part pancake, part hash brown, 100% delicious.


- 2 lbs. of Yukon Gold Potatoes (3-4 Large Potatoes)

- 3/4 Cup whole milk

-1 1/4 tsp. fine sea salt, plus more for finishing

- 1 large egg

- 1/3 cup of flour

- 1/4 tsp. freshly ground black pepper

- 1- 2 Tbsp. unsalted butter, cut into small cubes

- Sour cream

- 1/4 cup Scallions, finely sliced, plus some for garnish

- Pickled pink onions


  1. Heat oven to 200 degrees F.

  2. Chop half of the potatoes into cubes. In a medium sauce pan, cover potato cubes with cold water that has been generously salted. Boil/simmer for about 8 minutes until fork tender.

  3. Grate the remaining potatoes with the large holes of your box grater. Place grated potatoes in a fine mesh strainer places over a medium bowl. Sprinkle with salt and toss, and set aside.

  4. When the potatoes are done boiling, strain and return to the sauce pan. add 1/4 cup of milk and mash the potatoes until smooth and creamy.

  5. With a spatula, press on the grated potatoes to remove excess liquid. Add the grated potatoes to the mashed potatoes.

  6. In a large bowl, whisk together the large egg, remaining 1/2 cup of milk, flour, pepper, scallions, and remaining 1 tsp. of salt. Add the potatoes and stir to combine.

  7. Heat a large non-stick frying pan over medium heat. Add a small amount of butter to coat the pan. Scoop about 1/4 cup of the potato mixture into the pan to make 1 pancake. Depending on the size of your pan, you should be able to fit 3 - 4 potato pancakes at a time. Cook the pancakes until the bottoms are golden brown about 4-5 minutes. Flip to cook the other side. Place on a baking sheet in the oven to keep warm. Repeat with the remaining butter and remaining potato pancake batter.

  8. Serve with a drizzle of sour cream, sprinkle with scallions, pickled pink onions, and salt.


Happy St. Patrick's Day!

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