Irish Boxty Potato Pancakes

The kitchen was tiny, just enough room for one person to turn around, but the smell of frying potatoes filled every corner. My grandmother stood by the stove, her hands moving with practiced ease as she flipped golden pancakes. Boxty, she called them, the Irish way of stretching a few ingredients into something magical. I watched, fascinated, as raw and cooked potatoes came together to create something entirely new.

Years later, I found myself recreating that memory in my own kitchen, though with slightly less grace. The first batch stuck to the pan because I had not heated it properly. The second batch was underseasoned, a mistake I corrected with a generous pinch of salt. By the third try, I understood what my grandmother knew instinctively: patience and attention to detail make all the difference.

Ingredients

• 2 cups raw potatoes, peeled and grated: The foundation of boxty, providing structure and that essential potato flavor that defines this traditional dish
• 1 cup cooked potatoes, mashed: Creates the fluffy interior texture and balances the raw potatoes with creaminess
• 1/2 cup whole milk: Brings everything together into a workable batter while adding richness
• 2 tablespoons unsalted butter, melted: Essential for flavor and helps achieve that beautiful golden crust
• 1 cup all-purpose flour: Provides just enough structure to hold the pancakes together without making them heavy
• 1 teaspoon baking powder: Ensures a light, tender texture rather than a dense, doughy result
• 1/2 teaspoon salt: Enhances the natural potato flavor and prevents the pancakes from tasting bland
• 1/4 teaspoon ground black pepper: Adds subtle warmth and depth that complements the mild potatoes
• 2 tablespoons chopped chives: A fresh finish that adds color and a mild onion flavor

Instructions

Remove excess moisture from the raw potatoes:

Wrap the grated potatoes in a clean kitchen towel and squeeze firmly until you have removed as much liquid as possible. This step is crucial because too much moisture will prevent the pancakes from crisping properly.

Combine the potatoes:

Mix the squeezed raw potatoes with the mashed cooked potatoes in a large bowl until they are evenly distributed throughout the mixture.

Add the dry ingredients:

Sprinkle in the flour, baking powder, salt, and pepper, then mix until the dry ingredients are fully incorporated and no white streaks remain.

Form the batter:

Pour in the melted butter and milk, stirring until you have a thick, cohesive batter that holds its shape when dropped from a spoon.

Prepare your cooking surface:

Heat a large skillet or nonstick pan over medium heat and add a small amount of butter, swirling to coat the bottom evenly.

Cook the first side:

Drop heaping tablespoons of batter into the pan, flattening each slightly with the back of the spoon. Cook for 3 to 4 minutes until the edges are set and the bottom is deep golden brown.

Flip and finish cooking:

Carefully turn each pancake and cook for another 3 to 4 minutes until both sides are crisp and the interior is cooked through.

Drain and repeat:

Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil. Continue cooking the remaining batter, adding more butter to the pan as needed.

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Boxty became more than just food to me. It became a way to connect with a heritage I barely knew and a grandmother I missed dearly. Every time I make them, the kitchen fills with that same comforting smell, and for a moment, she is there again, teaching me the importance of simple ingredients treated with care.

Choosing the Right Potatoes

Starchy potatoes like Russets work best because they produce a fluffier interior and crisper exterior. Waxy potatoes can make the texture gummy. If possible, use a mix of starchy and all-purpose potatoes for the ideal balance of structure and creaminess.

Serving Suggestions

These pancakes are incredibly versatile. Serve them alongside eggs and bacon for a traditional Irish breakfast, or top with smoked salmon and sour cream for an elegant brunch. They also pair beautifully with stew as a hearty alternative to bread.

Make Ahead and Storage

Cooked boxty can be refrigerated for up to three days and reheated in a toaster or oven to restore crispiness. The batter can be made ahead and stored in the refrigerator overnight, though it may thicken and need a splash of milk to reach the proper consistency.

• Freeze cooked pancakes between layers of parchment paper for up to three months
• Reheat frozen pancakes directly from the freezer in a 375°F oven for 10 minutes
• Avoid microwaving unless necessary, as it will make them soggy

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There is something deeply satisfying about transforming the most basic ingredients into something so comforting. These pancakes have become a staple in my kitchen, a reminder that good food does not need to be complicated.

Common Questions

→ What potatoes work best for this dish?

A combination of raw grated and cooked mashed potatoes provides the best texture, balancing crispness and softness.

→ How do I achieve a crispy exterior?

Remove excess moisture from the grated potatoes and fry the batter in butter over medium heat until golden brown on both sides.

→ Can I add herbs to the batter?

Yes, parsley, dill, or chives complement the potato base nicely and add fresh flavors.

→ What is a good accompaniment for these potato pancakes?

They pair well with sour cream, smoked salmon, or applesauce for a balanced and flavorful meal.

→ How can I lighten the texture?

Substituting half the flour with potato starch reduces heaviness and creates a lighter pancake.