Cheddar Boxty (Irish Potato Pancakes)
Crispy on the outside and creamy on the inside, Boxty are Irish Potato Pancakes that can be served as a side or as a hearty breakfast.
Ingredients
- 2 pounds Russet or Yukon Gold potatoes, peeled and cubed
- 3/4 cup milk, divided
- 2 tablespoons butter
- 1 cup flour
- 1 large egg, lightly beaten
- Salt and freshly ground pepper to taste
- 7 ounces Irish cheddar cheese, shredded or cubed
- 1/4 cup chopped chives
- Olive oil for pan frying
Instructions
- Place cubed potatoes in a saucepan and cover with salted water. Bring to the stove, over medium high heat, and bring to a boil. Once boiling, reduce the heat to low and simmer until tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. Add 1/2 cup milk and butter, and mash until smooth.
- Add the remaining milk, flour, egg, salt, pepper, cheese and chopped chives to the mashed potatoes, stirring to combine.
- Preheat a large nonstick skiller, over medium heat. Add the olive oil and, once shimmering, pour about 1/4 cup of the pancake batter, using a spatula to form 3-inch circles. Cook the pancakes (working in batches) until golden brown, about 5 minutes per side. As they cook (and the cheese melts), you might need to gently nudge them with the spatula, encouraging them to keep a round form.
- Serve immediately, topped with sour cream and chives.
Notes
- Avoid checking the doneness of the pancakes bottoms for at least 2 minutes, or they might stick.
- The pancakes can be frozen, after they are cooked, for up to 2 months. When ready to eat, place them frozen on a baking sheet and reheat in a 400 degrees F oven for 15 to 20 minutes.
Nutrition
Serving: 1pancake, Calories: 157kcal