Irish Boxty with Sour Cream

The steam from my neighbor's kitchen window used to carry this unmistakable smell of butter and potato on Saturday mornings, and I'd find excuses to walk past her cottage in County Mayo just to catch another whiff. She never invited me in, but she did eventually slip a folded paper through my letterbox with nothing more than a sketch of a griddle and three words: "raw and cooked."

I made these for my sister after she moved into her first apartment with a stove that only half worked, and we ate them standing at her counter using mismatched forks, laughing about how the smoke detector was definitely going to judge us. She still texts me photos whenever she makes them now, usually captioned with something like "the griddle won today" or "nailed the flip."

Ingredients

• Starchy potatoes (Russet): These provide the structure and crispy edges, and grating them raw releases the starch that binds everything together
• Waxy potatoes: The cooked and mashed portion gives the boxty its characteristic tender, almost creamy interior that sets it apart from hash browns
• Whole milk: Adds moisture without making the batter too thin, room temperature works best so the melted butter doesnt seize
• Unsalted butter: Youll need this both in the batter and generously in the pan, its what creates that golden lacquered crust
• All-purpose flour: Just enough to hold the potatoes together without making the boxty taste bready
• Baking powder: The small lift this provides keeps the interior light rather than dense
• Sour cream: The cool tang against the hot, buttery pancake is non-negotiable in my kitchen
• Chives or scallions: These wake everything up with a sharp, fresh note that cuts through the richness

Instructions

Grate and squeeze the raw potatoes:

Use the large holes of your box grater and work quickly before they oxidize. Wrap the shreds in a clean tea towel and twist until your forearms complain, that dry texture is what prevents gummy boxty.

Cook and mash the waxy potatoes:

Boil in well-salted water until a knife meets slight resistance, then drain thoroughly and mash while hot. Any lumps here will be lumps in your final pancake.

Bring the two potatoes together:

In your largest bowl, combine the grated raw potato, mashed waxy potato, flour, baking powder, salt, and pepper. Use your hands for this, you want to feel when the mixture holds together.

Add the wet ingredients:

Pour in the melted butter and milk, stirring just until a thick, slightly sticky batter forms. It should mound on a spoon rather than pour.

Heat your pan properly:

Medium heat is your friend here, too hot and the outside burns before the raw potato cooks through. Add a generous knob of butter and wait until it foams and quiets.

Shape and fry in batches:

Drop heaped quarter-cup portions onto the pan, flattening gently with the back of your spoon. Crowding the pan lowers the temperature and steams rather than fries.

Flip when the edges turn golden:

Three to four minutes per side should give you a deep amber crust with darker spots. The second side always cooks faster, so watch closely.

Serve immediately:

Stack on a warm plate, top with a cold dollop of sour cream, and scatter chives while the boxty is still steaming. Delay means lost crispness.

Save

My daughter once told her entire third-grade class that boxty was "Irish comfort magic," and I have never corrected her because she is absolutely right. Some foods simply carry more than calories, they carry the weight of being understood.

What to Do With Leftover Batter

If you find yourself with extra mixture, it keeps surprisingly well in the refrigerator for a day, though it will darken slightly. I have been known to fry individual spoonfuls as snacks, calling them "testers" while pretending I am quality-controlling the batch.

Making It a Meal

For breakfast, a fried egg with runny yolk draped over the top transforms this into something that feels intentional rather than improvised. At dinner, I serve them alongside roasted sausages or, when I am feeling fancy, with thin slices of smoked trout and a squeeze of lemon.

Troubleshooting Your Griddle

If your boxty is pale and greasy, your pan was too cool. If the exterior is burnt and the center tastes raw, the heat was too high or the patties too thick. The sweet spot produces a sound like gentle applause when you flip them.

• A cast iron skillet holds heat more evenly than non-stick if you have one seasoned well
• Keep finished boxty warm on a rack in a low oven rather than stacking, which softens the crust
• Cold sour cream straight from the refrigerator contrasts best with the hot pancake

Save

However you serve them, eat them while they are hot enough to make you juggle them on your fork. That small pain is part of the pleasure.

Recipe FAQs

→ What type of potatoes are best for making Boxty?

A mix of starchy potatoes like Russets and waxy potatoes works best to achieve the right texture—crispy outside and tender inside.

→ How do I ensure my Boxty pancakes are crispy?

Cook them over medium heat in butter, allowing each side to brown evenly without burning for a perfect crispiness.

→ Can I add herbs to the batter?

Yes, finely chopped onions, chives, or other herbs can be stirred into the batter for added flavor.

→ Is sour cream the only topping option?

Though traditional, you can substitute sour cream with yogurt or serve with smoked salmon for variation.

→ How do I prepare the potatoes before mixing the batter?

Grate the starchy potatoes and squeeze out excess liquid, then boil and mash the waxy potatoes before combining all ingredients.