Crispy Pan Boxty with Charred Scallions
Shredded potato and mashed potato pan-fried into a crispy, chewy Irish lattice cake. Serve hot with sour cream and fresh scallions for a weeknight dinner that feels indulgent but takes 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 425
- Protein
- 7g
Ingredients
- 1 lb russet potatoes, peeled
- ½ cup all-purpose flour
- 1 bunch scallions, divided
- ½ cup sour cream
- 3 tbsp neutral cooking oil
- 1 pinch sea salt and black pepper
Instructions
- 1
Grate half the potatoes on the large holes of a box grater into a clean kitchen towel. Squeeze out excess liquid over the sink, pressing hard.
- 2
Boil the remaining potatoes in salted water until fork-tender, about 12 minutes. Drain and mash until smooth.
- 3
Mix grated and mashed potato with flour, half the sliced scallions, salt, and pepper until you have a shaggy dough.
- 4
Heat oil in a 10-inch skillet over medium-high until shimmering. Form dough into one large cake and slide it into the pan.
- 5
Fry without moving for 6 minutes until the bottom is deep golden and crispy, then flip. Fry the other side 4 minutes until golden.
- 6
Slide onto a plate. Char remaining scallions in the hot skillet 1 minute. Serve boxty with sour cream and charred scallions.
Tools you’ll need
- box grater
- kitchen towel
- large pot
- 10-inch skillet
- spatula
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