You are probably familiar with latkes, Jewish potato pancakes. Most cultures have some version of potato cakes. These traditional Irish boxty potato cakes use both fresh potatoes and leftover . They make a filling side dish that both children and adults love. They are often sprinkled with powdered sugar, but I prefer them with a dab of butter. Check out my notes below for variations and tips.
- Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
- Whisk together flour, salt, and baking powder. Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add enough milk to make a thick batter.
- Heat a heavy skillet over medium heat and add butter or oil to form a thin film over the bottom of the pan.
- When oil is hot, drop potato batter by the heaping tablespoon (about 2-1/2 to 3 inches in diameter) into the hot pan, and slightly flatten each round.
- Do this in batches, drain on paper towels and keep warm. (You may need to add more oil between batches.)
- Brown both sides of the potato pancake (about 4 minutes per side).
- Butter each boxty and serve hot with or without sugar.
- Be sure to fine-grate the potatoes. If grate is too thick, the potatoes will not cook through.
- Watch your heat level. They need to cook slowly enough so that by the time the outside is browned, the inside will be cooked. You don't want a beautiful browned outside with a doughy center.
- If you do not have any leftover mashed potatoes, you can substitute prepared instant mashed potatoes.
- Variations: Add your favorite herbs or seasonings to the batter, such as chives, oregano, rosemary, basil, grated onion or onion powder, garlic powder, etc.