Irish Boxty Potato Pancakes

The smell of butter hitting a hot skillet takes me back to my grandmother's tiny kitchen in County Cork, where she'd teach me the art of boxty on rainy Sunday mornings. 'Both kinds of potatoes,' she'd say, holding up a bag of spuds like it was treasure. I was eight years old, standing on a wooden chair to reach the counter, convinced that this simple pancake was magic. Those mornings shaped everything I know about comfort food.

Last St. Patrick's Day, I made a triple batch for friends who'd never heard of boxty. They stood around the stove, watching the pancakes turn golden, and I saw the moment understanding dawned on their faces. Someone asked if these were latkes, and I laughed explaining the difference while flipping another batch. Now they text me every March asking for the recipe like I'm guarding a family secret.

Ingredients

• Starchy potatoes (400 g mashed + 200 g grated): The dual preparation is what makes boxty special. Russets work beautifully here because they're fluffy when mashed and hold their structure when grated.
• Whole milk (60 ml): Adds richness to the batter and helps create that tender interior. Room temperature milk incorporates more easily into the potatoes.
• Unsalted butter (40 g melted + extra for frying): Melted butter in the batter adds flavor, while butter for frying gives that irresistible crispy edge. Don't skimp here.
• Scallions (3 stalks): Fresh scallions provide a mild onion flavor that brightens the entire dish. Slice them thin so they distribute evenly throughout every bite.
• All-purpose flour (60 g): Just enough flour to bind everything together without making the pancakes heavy or doughy.
• Baking powder (1 tsp): The secret ingredient that gives boxty its slight lift and prevents them from becoming dense.
• Fine sea salt (1/2 tsp): Enhances the natural potato flavor. Adjust to your taste, but don't skip it entirely.
• Freshly ground black pepper (1/4 tsp): Adds a subtle warmth that complements the butter and scallions perfectly.

Instructions

Prepare the mashed potatoes:

Boil the peeled potato chunks in salted water for 10 to 12 minutes until they surrender completely to a fork. Drain them well and mash until absolutely smooth, then let them cool slightly so they don't cook the other ingredients when mixed.

Handle the raw potatoes:

Grate the remaining raw potatoes and place them in a clean tea towel. Gather the corners and squeeze with all your strength, removing as much liquid as possible. This step is crucial for crispy results.

Combine the batter:

In a large bowl, mix the mashed and grated potatoes with scallions, milk, melted butter, flour, baking powder, salt, and pepper. Stir until a thick batter forms, but don't overwork it or the pancakes will be tough.

Get the pan ready:

Heat a large nonstick skillet over medium heat and add a generous knob of butter. You want it to sizzle gently, not smoke or burn.

Cook the boxty:

Scoop 2 to 3 tablespoons of batter per pancake into the pan, flattening gently with your spatula. Give them space to breathe and cook for 3 to 4 minutes per side until golden brown and irresistibly crisp.

Keep them warm:

Transfer each batch to a warm plate while you finish the rest. Serve hot with whatever toppings make your heart happy.

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My sister called me once from her college apartment, frustrated that her boxty kept falling apart. We spent twenty minutes on the phone while I walked her through the squeezing technique, her roommate cheering in the background when the first perfect pancake hit the plate. Now she makes them better than I do.

The Secret to Perfect Texture

The magic of boxty lies in the contrast between the two potato preparations. The mashed potatoes create a soft, almost pillowlike interior, while the grated ones contribute structure and those lovely crispy edges. Getting the ratio right took me years of experimentation, and I still adjust slightly depending on the potatoes.

Make Ahead Wisdom

You can prepare the batter up to four hours ahead and keep it refrigerated, but let it come to room temperature before cooking. Cold batter tends to brown too quickly on the outside while remaining raw inside. I learned this lesson the hard way when serving dinner to my future in-laws.

Serving Ideas That Shine

While sour cream and scallions are classic, boxty pairs beautifully with so many flavors. I've served them alongside smoked salmon for brunch and as a hearty side with beef stew. They're infinitely adaptable and forgiving.

• Top with poached eggs and hollandaise for an Irish Eggs Benedict twist
• Crumble crispy bacon over the top for a smoky, savory breakfast
• Serve with apple sauce for a sweet and savory combination that surprises everyone

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There's something profoundly satisfying about transforming humble potatoes into something so delicious. I hope these boxty bring as much comfort to your table as they have to mine over the years.

Recipe FAQs

→ What type of potatoes work best for these pancakes?

Starchy potatoes like Russets are ideal, as they help achieve a crispy exterior and tender interior.

→ Can I make these pancakes gluten-free?

Yes, substituting all-purpose flour with a gluten-free blend works well without compromising the texture.

→ How do scallions affect the flavor?

Scallions add a subtle oniony brightness that balances the richness of the potatoes and butter.

→ What’s the best way to cook the pancakes evenly?

Use medium heat and cook a few minutes on each side until golden, adding butter as needed to prevent sticking.

→ Can these be served with other accompaniments?

Yes, they pair wonderfully with sour cream, chives, smoked salmon, or poached eggs for varied flavors.