Irish Boxty Potato Pancakes

My grandmother never measured anything when she made boxty, she just knew by the feel of the batter whether it would crisp up right. I've stood in many Irish kitchens over the years, watching cooks argue about whether buttermilk or regular milk makes the difference, but honestly the secret is squeezing every last drop of moisture from those raw potatoes. The first time I attempted this without wringing them out properly, I ended up with sad, soggy pancakes that stuck to everything in sight.

Last St. Patrick's Day, I made three batches back-to-back for a group of friends who'd never tasted proper boxty before. Watching someone take that first bite, the way their eyes widen at the texture, never gets old. One friend kept sneaking them off the cooling rack until I had to literally hide the last few just to ensure everyone got a fair share.

Ingredients

• 2 cups raw potatoes, peeled and grated: The starch from these raw potatoes creates that signature crispy exterior that makes boxty so special
• 1 cup cooked potatoes, mashed and cooled: Using day-old mashed potatoes works perfectly here and adds creaminess to the interior
• 1 cup all-purpose flour: Dont be tempted to use whole wheat, it makes the pancakes too dense and heavy
• 1 teaspoon baking powder: This little bit of lift prevents the boxty from becoming flat and tough
• 1 teaspoon salt: Potatoes need proper seasoning to shine, so dont skimp here
• 1/2 teaspoon black pepper: Freshly cracked pepper adds a subtle warmth that complements the mild potatoes
• 1/2 cup whole milk: Room temperature milk incorporates more easily into the batter
• 2 tablespoons unsalted butter: Butter adds that rich, golden flavor and helps with browning
• 2 tablespoons vegetable oil: The oil prevents the butter from burning while maintaining that high heat needed for crisping
• 1/2 cup sour cream: The cool, tangy cream cuts through the richness of the fried potatoes
• 2 tablespoons chopped fresh chives: These add a fresh pop of color and mild onion flavor

Instructions

Squeeze those raw potatoes:

Wrap the grated raw potatoes in a clean tea towel and twist until your arms ache, extracting every possible drop of liquid. This is the most critical step for achieving that perfect crunch.

Combine your potatoes:

Mix the squeezed raw potatoes with the mashed cooked potatoes in a large bowl until they're well incorporated.

Add the dry ingredients:

Whisk in the flour, baking powder, salt, and pepper, making sure no dry pockets remain in the mixture.

Form the batter:

Gradually stir in the milk until you have a thick batter that holds its shape on a spoon but still looks slightly lumpy.

Heat your pan:

Melt 1 tablespoon butter with 1 tablespoon oil in a large nonstick skillet over medium heat until the butter foams slightly.

Cook the pancakes:

Drop large spoonfuls into the pan and gently flatten to about 1/2 inch thickness, cooking for 3 to 4 minutes per side until deep golden brown.

Drain and serve:

Transfer cooked pancakes to paper towels briefly, then serve immediately with sour cream and chives.

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Boxty has become my go-to comfort food, the dish I turn to when I need something that feels like a hug but still respects the ingredients. Theres something deeply satisfying about transforming humble potatoes into something so special.

The Secret to Perfect Texture

Getting that ideal contrast between creamy interior and crispy exterior comes down entirely to moisture control. After years of making these, I've learned that even a little excess water in the grated potatoes will steam instead of fry, leaving you with disappointment instead of delight.

Make-Ahead Magic

You can prepare the batter up to 24 hours in advance, storing it covered in the refrigerator. The potatoes might oxidize slightly and turn grayish, but don't worry, they'll cook up perfectly golden and taste just as wonderful.

Serving Ideas

While sour cream and chives are the classic pairing, boxty is incredibly versatile and plays well with many flavors. Think of these as a canvas for whatever you're craving.

• Top with smoked salmon and a dollop of crème fraîche for an elegant brunch
• Serve alongside a full Irish breakfast with eggs, bacon, and sausages
• Try them with applesauce for a sweet and savory twist

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Theres nothing quite like the sound of boxty sizzling in the pan to make a kitchen feel like home. May your kitchen always smell like butter and potatoes.

Recipe Questions

→ What potatoes work best for Boxty?

A combination of raw grated and cooked mashed potatoes creates the ideal texture, balancing creamy interior and crisp exterior.

→ How do I ensure crispy pancakes?

Cook the pancakes in a mix of butter and oil over medium heat and avoid overcrowding the pan for even browning and crispness.

→ Can I add extra flavor to the batter?

Adding grated onion or fresh herbs to the batter enhances depth without overpowering the natural potato taste.

→ What is the best way to serve Boxty?

Serve immediately with a dollop of sour cream and chopped chives to complement the warm, crispy pancakes with cooling freshness.

→ Are there suitable substitutions for sour cream?

Greek yogurt makes a lighter alternative that maintains the creamy tanginess when served alongside the pancakes.