Breakfasts
Crispy Boxty Pancakes with Smoked Salmon
20 mins
Prep
15 mins
Cook
4
Servings
Ingredients
- 250g raw potatoes, peeled
- 250g leftover mashed potatoes (cold)
- 100g plain flour
- 150-200ml buttermilk
- 1 tsp salt; 1/2 tsp baking powder
- 2 tbsp Irish butter (for frying)
- To Serve: 200g premium Irish smoked salmon, 1 pot of crème fraîche, Fresh chives, Lemon wedges
Method
- Grate the raw potatoes onto a clean tea towel. Wrap the towel tightly and squeeze out as much excess liquid and starch as humanly possible over the sink.
- In a large bowl, mix the squeezed raw potato with the cold mashed potato.
- Sift in the plain flour, baking powder, and salt. Stir to combine, then gradually pour in the buttermilk until you achieve a thick, dropping batter consistency (similar to heavy pancake batter).
- Melt a generous knob of butter in a large non-stick frying pan over medium heat. Drop large spoonfuls of the batter onto the pan, flattening them slightly into discs about 1cm thick.
- Fry for 4-5 minutes on each side until crisp, golden-brown, and cooked completely through to the center.
- Serve the boxty pancakes warm, topped with a ribbon of smoked salmon, a dollop of cool crème fraîche, a sprinkle of finely chopped fresh chives, and a squeeze of fresh lemon.
Boxty is a traditional Irish potato pancake combining grated raw potato with creamy mashed potato. Crispy on the outside and tender on the inside, they make a stunning premium brunch when topped with cold-smoked Irish salmon and crème fraîche.