Boxty
778kcal19.7g protein19.4g fat133g carbs~$1.64/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 lb |  russet potatoes (half boiled and mashed, half raw grated) |
| 1 cup |  all-purpose flour |
| 1 cup |  buttermilk |
| ½ tsp |  baking soda |
| 1 tsp | salt |
| 3 tbsp |  butter for the griddle |
Steps
- Boil15 minhalf the potatoes tenderBoil half the potatoes until tender, drain thoroughly and mash smooth. Let steam escape so the mash does not water down the batter.
- Grate8 minremaining raw potato finely grated and squeezed dryGrate the raw potatoes and wring them hard in a clean towel. Removing free water concentrates starch and prevents a gummy, loose pancake.
- Mix3 minthick spoonable batterCombine mash, grated potato, flour, salt and baking soda; fold in buttermilk until the mixture is thick enough to mound from a spoon. Stop once combined.
- Fry16 minmoderate heat, deeply golden on both sidesFry modest rounds in butter over medium heat, flattening gently. Cook until the first side is well browned and the center has begun to set before flipping once; thick or pale cakes remain raw in the middle.
- Rest3 minbrief rack restRest briefly on a rack rather than stacking so steam does not soften the browned surfaces.