Crispy Irish Potato Pancake Recipe (Boxty) Has Its Own Irish Rhyme (7 Ingredients, 20 Minutes) by Ann Marie G. Halstead
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Looking for an authentic Irish dish for your St. Patrick's Day dinner? Boxty is an authentic Irish potato pancake recipe originating in the 1700s. Grated or finely chopped potatoes are mixed with flour and a few other ingredients then fried until crisp on the outside and soft on the inside. You will find boxty in stores and restaurants across Ireland. There's even an old Irish rhyme about boxty:
"Boxty on the griddle; boxty on the pan. If you can't make boxty, you'll never get a man!"
We don't know about getting a man, but you'll get plenty of compliments if you make this easy boxty recipe for St. Patrick's Day – or any day!
This potato recipe takes a shortcut (aka shortcut recipe) and starts with frozen hash browns. Here is your shopping list for this Irish recipe: frozen hash browns, flour (all-purpose or gluten-free), Parmesan cheese, fresh chives, eggs, heavy cream and either butter or vegetable oil for frying.
Serve this high-protein recipe plain with a side of sour cream or stuff with a filling like vegetables (sautéed mushrooms would be delicious!), cheese, cabbage, pickled red onions, herbs, sauerkraut or chicken. You could even serve them for brunch or breakfast with a side of bacon or breakfast sausage.
Be sure to read about the health benefits of protein!
Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 3 cups frozen hash browns, thawed and chopped (you could use grated fresh potatoes)
- 1/4 cup flour (you can use gluten-free flour)
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped chives
- 2 eggs
- 1/2 cup heavy cream
- butter or vegetable oil, for frying
Here's how to make it:
- Combine all the ingredients in a bowl. Season with salt and pepper. If grating fresh potatoes, try russet or Yukon gold. If you don't have fresh chives, substitute chopped green onion tops.
- Melt about 1 tablespoon of butter or vegetable oil in a skillet. Put 1/4 to 1/2 cup of the potato batter into the skillet (amount will depend on how big you want the pancakes). Cook until the bottom is golden brown, then flip it over and cook until other side is golden, about 2 to 4 minutes per side. Repeat with remaining batter.
- If making larger pancakes, fold them in half before serving, like an omelet. Store any leftovers in an airtight container in the fridge for up to four days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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