Irish Boxty with Sour Cream

The kitchen was already warm when my grandmother first taught me to make boxty, explaining that the secret was always using two kinds of potatoes. We stood at the old farmhouse sink, grating and squeezing until our arms ached, while she told me stories about her own grandmother making these same pancakes over an open fire.

Last St. Patrick's Day, I made a double batch for friends who'd never heard of boxty before. They stood around the stove, watching the pancakes turn golden and asking if they could help, which turned breakfast into the kind of gathering that makes a house feel like home.

Ingredients

• Starchy and waxy potatoes: Using both types matters more than you might think. The starchy ones give that fluffy interior while waxy potatoes hold everything together and add substance.
• Buttermilk: This adds a subtle tang that makes the flavors sing. Regular milk works in a pinch, but you will notice the difference.
• Flour and baking powder: Just enough to bind the mixture and give the pancakes lift. Do not be tempted to add more or you will lose that classic potato texture.
• Melted butter: Butter in the batter adds richness and helps create that beautiful golden crust we are all after.
• Sour cream and chives: The cool tang of sour cream against the warm, crispy pancake is absolute perfection. Fresh chives add a mild onion flavor that ties everything together.

Instructions

Grate and squeeze the potatoes:

Grate both types of potatoes using the coarse side of your box grater. Gather the grated potatoes in a clean kitchen towel and squeeze hard, removing as much liquid as possible. This step is worth the effort, trust me.

Mix the dry ingredients:

Place the squeezed potatoes in a large bowl. Add the flour, baking powder, salt, and pepper, then mix until everything is evenly distributed throughout the potatoes.

Form the batter:

Pour in the melted butter and buttermilk, stirring gently until you have a thick, cohesive batter. The mixture should hold its shape when you drop it from a spoon.

Heat your pan:

Set a large non-stick skillet over medium heat and add a small amount of butter or oil. You want the pan hot enough that the batter sizzles immediately when it hits the surface.

Cook the boxty:

Scoop about 1/4 cup of batter for each pancake, gently flattening it in the pan. Cook for 3 to 4 minutes per side until deeply golden and crisp. Transfer finished pancakes to a paper towel-lined plate.

Serve immediately:

These are best enjoyed hot from the skillet. Top each boxty with a generous dollop of sour cream and a sprinkle of fresh chives. Watch them disappear.

Save

My friend Sarah, who claims she cannot cook anything more complicated than toast, made these successfully on her first try. She called me immediately after, shocked that something so simple could taste so special and restaurant-worthy.

Making Them Your Own

Once you have the basic technique down, these pancakes welcome all kinds of additions. I have added grated sharp cheddar to the batter and served them with a simple green salad for a light dinner. The possibilities really are endless.

The Potato Trick

The dual potato approach is traditional for good reason. Over the years, I have tried using just one type, and while the pancakes still taste good, they never achieve that ideal contrast of textures. Sometimes old methods really are best.

Serving Ideas

Boxty works beautifully at any meal. Top them with smoked salmon and a dollop of sour cream for brunch. Serve alongside a hearty stew instead of bread. Crumbled bacon makes an excellent topping if you want something more indulgent.

• Keep leftover cooked boxty in the refrigerator and reheat in a dry skillet
• Try Greek yogurt as a lighter alternative to sour cream
• Make a double batch and freeze extras between layers of parchment paper

Save

There is something deeply satisfying about transforming humble potatoes into something so crave-worthy. I hope these become a regular part of your kitchen routine.

Recipe FAQs

→ What types of potatoes work best for this dish?

A mixture of starchy potatoes like Russet and waxy potatoes creates the ideal texture, balancing crispness and tenderness.

→ How do I ensure the pancakes are crispy outside?

Draining excess moisture from grated potatoes and cooking them in a hot skillet with butter or oil helps achieve a golden, crisp crust.

→ Can I substitute sour cream with another ingredient?

Greek yogurt can be used as a tangy alternative to sour cream for topping.

→ Is it necessary to use buttermilk in the batter?

Buttermilk adds subtle acidity and tenderness, but you can use milk with a splash of lemon juice as a substitute.

→ How should I store leftovers?

Keep cooked pancakes refrigerated in an airtight container and reheat in a skillet for maintaining crispness.