Crispy Boxty with Sour Cream & Chives
Fluffy potato pancakes with a crispy golden exterior—the Irish classic boxty, pan-fried in minutes and topped with cool sour cream and fresh chives. Serve hot as a hearty vegetarian dinner or side.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 7g
Ingredients
- 1 lb russet potatoes, peeled
- ½ cup all-purpose flour
- ½ cup mashed potato (or leftover mashed potato)
- ½ cup sour cream
- 2 tbsp fresh chives, chopped
- 3 tbsp neutral cooking oil
Instructions
- 1
Grate the raw potatoes on a box grater into a clean kitchen towel. Squeeze out as much liquid as you can—this is crucial for crispiness.
- 2
Combine the grated potato with mashed potato, flour, 1 tsp salt, and 0.25 tsp black pepper in a bowl. Mix until you have a shaggy dough.
- 3
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Shape the mixture into 4 rough patties (about 3 inches wide). Slide them into the hot skillet and cook without moving for 4–5 minutes until deeply golden.
- 5
Flip each boxty and cook the other side for 3–4 minutes until golden brown and cooked through.
- 6
Transfer to plates. Top with a dollop of sour cream, scatter chives over, season with salt and pepper. Serve hot.
Tools you’ll need
- box grater
- clean kitchen towel
- large mixing bowl
- 12-inch skillet
- spatula
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