Save Irish boxty are traditional potato pancakes featuring a blend of grated raw and mashed potatoes, combined with flour, baking powder, and seasonings to create a thick batter. Fried until golden and crisp on the outside, they remain tender inside. Served warm with creamy sour cream and a sprinkle of fresh chives, this dish offers a comforting and classic flavor experience cherished in Irish cuisine.
Perfect as a side or breakfast item, the delicate balance of crispy edges and soft interiors makes boxty a beloved dish. Adding optional cheddar or herbs can enhance the flavor, while pairing with smoked salmon or crispy bacon offers a heartier meal. Simple tools like a grater and skillet are required, making preparation straightforward.
The first time I encountered boxty was in a tiny pub in County Cork, where the cook called them "the Irish answer to hunger itself." Crisp-edged and pillowy soft, these potato pancakes are a brilliant use of both raw and cooked potatoes, creating texture that regular latkes just can not match.
My grandmother used to make these on rainy Sunday mornings, the sound of potatoes against the box grater rhythmic and comforting. She claimed the secret was squeezing the raw potatoes until her knuckles turned white, and I have never found reason to argue with tradition.
Ingredients
- Potatoes: The dual preparation method, half raw and grated, half cooked and mashed, creates the signature texture that makes boxty special
- Flour and baking powder: Just enough to bind everything together while keeping the pancakes light
- Milk: Whole milk adds richness, but the amount is flexible, adjust to get the right batter consistency
- Butter and oil: Using both gives you flavor from the butter and a higher smoke point from the oil
- Sour cream: The tangy contrast cuts through the richness of the fried potatoes perfectly
Instructions
- Squeeze the potatoes:
- Wrap your grated raw potatoes in a clean kitchen towel and twist until no more liquid comes out, this step is worth the effort
- Mix the batter:
- Combine both potatoes with the flour, baking powder, salt, and pepper in a large bowl, then stir in the milk until you have a thick batter that drops from a spoon
- Get your pan ready:
- Heat equal parts butter and oil in a non-stick skillet over medium heat, the butter should foam but not brown
- Cook the pancakes:
- Drop spoonfuls of batter into the pan, flatten gently to about half an inch thick, and cook for 3 to 4 minutes per side until golden and crisp
- Serve immediately:
- Drain briefly on paper towels, then serve hot with generous dollops of sour cream and fresh chives scattered on top
Save There is something deeply satisfying about a plate of boxty, the way the crisp exterior shatters when you bite into it, revealing the soft, creamy center. Serve these with smoked salmon and you have a brunch that rivals any fancy restaurant.
Making Boxty Your Own
While the traditional version is wonderful on its own, boxty welcomes additions like grated sharp cheddar folded into the batter or fresh herbs such as chives and parsley. I have even added caramelized onion to the mix for a sweet savory twist.
Perfecting the Pan
A well seasoned cast iron skillet or heavy non-stick pan is essential for getting that golden crust without sticking. The temperature should be medium, hot enough to crisp the exterior but gentle enough to cook the potatoes through completely.
Serving and Storing
Boxty is best straight from the pan, but leftovers reheat beautifully in a toaster or skillet for a quick breakfast the next day. They freeze well too, layered between parchment paper for up to a month.
- Try serving with applesauce instead of sour cream for a sweet variation
- Add a fried egg on top for a complete meal
- Extra sour cream on the side is never a mistake
Save Whether for a weekend breakfast or a side dish with stew, boxty brings a little piece of Irish comfort to your table.
Recipe FAQs
- → What makes Irish boxty different from regular potato pancakes?
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Irish boxty combines both grated raw and mashed potatoes, creating a unique texture with a crisp outside and tender inside, unlike some pancakes that use only grated potatoes.
- → How can I ensure the boxty turn out crispy?
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Use a hot non-stick skillet with a mix of butter and oil, and avoid overcrowding the pan to maintain even heat and crispness on both sides.
- → Can I add other ingredients to enhance the flavor?
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Yes, adding grated cheddar or fresh herbs to the batter can boost flavor, while serving with smoked salmon or crispy bacon adds richness.
- → What is the best way to squeeze moisture from the grated potatoes?
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Place grated potatoes in a clean kitchen towel or cheesecloth and twist firmly to remove excess liquid for a better batter consistency.
- → How should leftovers be reheated?
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Reheat leftover boxty gently in a toaster or skillet to retain crisp edges without drying out the pancake.
