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.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Add the remaining milk, flour, egg, salt, pepper, cheese and chopped chives to the mashed potatoes, stirring to combine.
- 3
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.
- 4
Serve immediately, topped with sour cream and chives.