Boxty (Irish Potato Pancakes)

Ingredients

For 6 servings

• •1 tasse all-purpose flour (4 1/2 ounces; 127 g)
• •2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
• •1 /2 teaspoon baking soda
• •1 /4 teaspoon freshly ground black pepper
• •2 pounds (907 g) russet potatoes (see notes), divided
• •4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish
• •1 large egg, lightly beaten
• •1 tasse (240 ml) buttermilk (see notes)
• •4 1/2 tablespoons (63 g) unsalted butter, divided
• •Sour cream
• •Shredded cheddar cheese
• •Cooked bacon
• •Fried eggs

Method

1. 1.Adjust oven rack to middle position and preheat oven to 200℉ (95℃); line a baking sheet with a wire rack and set aside.
2. 2.In a medium bowl, whisk flour, 1 teaspoon salt, baking soda, and black pepper; set aside.
3. 3.Peel 1 pound potatoes and cut into 1/2-inch pieces. In a medium saucepan, add potatoes, 1 teaspoon salt, and enough cold water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously until potatoes are very tender when pierced with a knife or fork, about 15 minutes. Drain potatoes and let sit in colander in sink or over a bowl until cool enough to handle, about 10 minutes. Transfer potatoes to a large bowl and mash with a fork or potato masher until smooth and no lumps remain.
4. 4.While the boiled potatoes are cooling, peel remaining 1 pound potatoes. Center a box grater over a clean kitchen towel and shred potatoes onto kitchen towel. Gather towel edges together and carefully ring out liquid from potatoes over a sink. Then transfer shredded potatoes to large mixing bowl with mashed potatoes. Using a fork or your fingers, stir until just combined. Add scallions and egg and stir to combine, then stir in flour mixture until combined. Using a spatula, add buttermilk and gently stir until mixture resembles a thick, pancake-like batter and no dry flour streaks remain.
5. 5.In a large nonstick or cast iron skillet, heat 1 1/2 tablespoons (21 g) butter over medium heat until melted and bubbling. Dollop 4 heaping 1/4-cup portions of prepared potato batter into skillet and flatten into 4-inch wide and 1/2-inch thick circles. Cook, undisturbed, until golden brown on bottom side, 4 to 6 minutes. Gently flip and cook until golden brown on second side, 4 to 6 minutes. Transfer to prepared wire rack–lined baking sheet, then place in oven to keep warm. Repeat with remaining batter, making 4 pancakes at a time for a total of 3 batches, adding 1 1/2 tablespoons butter in between each batch.
6. 6.When ready to serve, sprinkle hot potato pancakes with remaining 1/4 teaspoon salt and sprinkle with additional scallions for garnish. Serve with your preferred toppings, such as sour cream, shredded cheddar cheese, bacon, or fried eggs.