Irish Boxty Potato Pancakes

My grandmother never measured anything when she made boxty, she'd just grab potatoes by the handful and the batter would somehow turn out perfect every time. I remember standing by her stove in County Cork, watching the pancakes hit the sizzling butter and inhaling that incredible potato-onion aroma that filled the whole kitchen. She'd flip them with this worn metal spatula, telling me the secret was in the patience of waiting for that golden crust. Now whenever I make these, I'm transported back to that tiny kitchen, the rain tapping against the window while we ate stack after stack.

Last St. Patrick's Day, I made these for friends who had never tried Irish food beyond pub fare. The way their eyes lit up after that first bite was exactly the reaction my grandmother would have loved. One friend actually asked if there was cheese in them because the flavor was so rich and satisfying. We sat around the table for hours, picking at the last few pieces and talking about heritage recipes and the memories attached to them.

Ingredients

• Russet potatoes: These starchy potatoes are essential for achieving that perfect fluffy interior and crispy exterior, and I've learned that the combination of mashed and grated is what makes traditional boxty so unique in texture
• Whole milk: Adds just enough richness to bind everything together without making the batter too heavy or affecting the crispiness you want when frying
• Unsalted butter: Melted into the batter and used for frying, butter gives an irreplaceable flavor that oil simply can't match, though you can use half butter, half oil if you're worried about burning
• Fresh scallions: The mild onion flavor permeates every bite, and I always use both the white and green parts for maximum flavor and beautiful green flecks throughout
• All-purpose flour: Just enough to hold the potato mixture together while still letting the potato flavor shine, and I've found overmixing is the enemy of light, tender boxty
• Baking powder: This tiny amount creates just enough lift to keep the interior from becoming dense or gummy, a lesson I learned after several batches that turned out more like hockey pucks
• Salt and pepper: Simple seasoning is all these need, and I always taste the batter before cooking to adjust, as different potatoes need different amounts of salt

Instructions

Prepare the foundation:

Start by boiling your chopped russet potatoes in salted cold water until they're completely fork-tender and ready to mash into smooth, lump-free perfection, then let them cool just enough so they won't cook your other ingredients when mixed.

Get the grated potatoes ready:

Take your time to squeeze as much moisture as possible from the grated potatoes using a clean kitchen towel or cheesecloth, because this is the crucial step that prevents soggy pancakes and ensures you'll get that beautiful golden crust we're all after.

Bring everything together:

In a large mixing bowl, combine your mashed and grated potatoes, then gently fold in the milk, melted butter, sliced scallions, flour, baking powder, salt, and pepper, mixing only until just combined to avoid developing the gluten that would make your boxty tough.

Heat your pan:

Get a large nonstick skillet or griddle nice and hot over medium heat, then add a generous amount of butter and watch it foam and sizzle, telling you it's ready to transform your batter into something magical.

Form the pancakes:

Drop about a quarter cup of batter for each pancake onto your hot surface, then gently press down with your spatula to create even rounds about half an inch thick, leaving enough room between them to flip without making a mess.

Cook to golden perfection:

Let each side cook for 3 to 4 minutes, resisting the urge to peek or flip too early, until you achieve that gorgeous golden brown color and satisfyingly crispy exterior that makes boxty so irresistible.

Rest and serve:

Transfer your cooked boxty to a plate lined with paper towels to drain any excess butter, then serve them warm while still at their peak crispiness, perhaps with a sprinkling of fresh scallions on top if you're feeling fancy.

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There's something deeply comforting about standing at the stove making these, the butter smell mixing with the scallions and that satisfying sound of batter hitting a hot pan. My partner wanders into the kitchen every single time, drawn by the aroma like some kind of potato pancake magnet, and we end up eating them standing up, burning our fingers because we're too impatient to wait for a proper plate.

Getting The Texture Right

The dual potato technique is what makes boxty special compared to other potato pancakes I've tried from various cuisines. The mashed potatoes provide that soft, pillowy interior while the grated ones create structure and help form the crispy exterior that we all love. I've found that using slightly more grated potato than mashed gives the best balance, and my grandmother would adjust based on how the potatoes looked that day.

Perfect Timing For Serving

Boxty is best enjoyed immediately after cooking, while the exterior is still at maximum crispiness and the interior is fluffy and hot. However, if you need to make them ahead for a crowd, you can keep them warm in a low oven on a wire rack, which helps maintain that crucial crunch. They'll lose some of their magic but still taste absolutely delicious.

Serving Ideas And Variations

These are incredibly versatile and can be dressed up or down depending on the occasion and what you have in your kitchen. I love serving them simply with extra butter and a sprinkle of sea salt, but they're also amazing with more elaborate toppings that transform them into something fancy.

• Top with smoked salmon and a dollop of sour cream for an elegant brunch dish that never fails to impress guests
• Fry an egg and place it on top with some fresh herbs for a complete breakfast that will keep you satisfied for hours
• Try adding a handful of grated sharp cheddar to the batter for an extra savory version that my kids absolutely adore

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Every time I serve these, someone asks for the recipe, and I always smile thinking about how this simple combination of potatoes, scallions, and a few pantry staples has brought so much joy to my kitchen across generations and continents.

Recipe FAQs

→ What type of potatoes work best?

Russet potatoes are ideal due to their starchy texture, which helps achieve a crisp exterior and tender interior.

→ How do I prepare the potatoes for the best texture?

Use a mix of boiled mashed and grated raw potatoes. Drain and squeeze excess moisture from grated potatoes to maintain crispness.

→ Can scallions be substituted?

Yes, chives can be used as a milder alternative that complements the potato base well.

→ What cooking fat is recommended?

Unsalted butter provides rich flavor and helps create a golden-brown crust during frying.

→ How to ensure the pancakes cook evenly?

Cook on medium heat and flatten batter to an even thickness, flipping when golden brown to ensure uniform cooking.

→ Are there flavor variations to try?

Adding nutmeg or grated cheddar cheese to the batter adds depth and a subtle twist to the classic taste.