📝 About This Recipe
Hailing from the heart of the Emerald Isle, Boxty is a rustic masterpiece that marries the silky texture of mashed potatoes with the crisp, earthy bite of raw grated potatoes. This 'bread' of the people is celebrated for its unique contrast—creamy on the inside with a golden, lace-like exterior that crackles under the fork. Whether served at a cozy breakfast or as a savory side for a hearty stew, it is the quintessential Irish comfort food that tastes like a warm hug from a Dublin kitchen.
🥗 Ingredients
The Potato Base
- 1 lb Russet or Maris Piper Potatoes (peeled and left raw)
- 1 lb Russet or Maris Piper Potatoes (peeled, boiled, and thoroughly mashed)
The Batter
- 1.5 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder (for a slight lift)
- 1.5 cups Buttermilk (full fat preferred for tang)
- 1 Large egg (lightly beaten)
- 1.5 teaspoons Sea salt (adjust to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 2 tablespoons Fresh chives (finely minced)
For Frying
- 3 tablespoons Unsalted butter (for flavor)
- 2 tablespoons Vegetable oil (to prevent butter from burning)
Garnish
- 1/2 cup Sour cream (for dolloping)
- 4-6 slices Smoked salmon (optional luxury topping)
- 1 tablespoon Extra chives (for color)
👨🍳 Instructions
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1
Start by preparing your mashed potatoes. Boil 1 lb of peeled potatoes in salted water until tender, drain, and mash them until completely smooth. Allow them to cool slightly.
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2
While the mash cools, grate the remaining 1 lb of raw potatoes using the fine side of a box grater into a clean kitchen towel.
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3
This is the most crucial step: Gather the corners of the towel and squeeze the raw grated potatoes over the sink with all your might. You want to remove as much liquid as possible until the potato pulp is dry and crumbly.
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4
In a large mixing bowl, combine the dry, squeezed raw potato pulp with the smooth mashed potatoes. Use a fork to break up any lumps and ensure they are evenly integrated.
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5
Whisk together the flour, baking powder, salt, and black pepper in a separate small bowl.
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6
Gradually stir the flour mixture into the potato blend. The mixture will look quite shaggy at this point.
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7
Make a well in the center and pour in the beaten egg and the buttermilk. Stir gently until you reach a consistency similar to a thick, slightly lumpy pancake batter.
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8
Fold in the finely minced chives. Let the batter rest for 10 minutes; this allows the flour to hydrate and results in a lighter texture.
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9
Place a large heavy-bottomed skillet or griddle over medium heat. Add a knob of butter and a splash of vegetable oil.
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10
Once the butter is foaming, drop large spoonfuls of the batter onto the skillet. Use the back of the spoon to flatten them into discs about 4 inches wide and 1/2 inch thick.
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11
Fry for 4-5 minutes on the first side. Do not rush them; you are looking for a deep, golden-brown crust.
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12
Carefully flip the boxty and cook for another 4-5 minutes. The center should be hot and tender while the outside is crisp.
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13
Transfer the cooked pancakes to a wire rack set over a baking sheet in a low oven (200°F) to keep warm while you finish the remaining batter.
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14
Serve immediately while the edges are still crisp, topped with a dollop of sour cream and a sprinkle of fresh chives.
💡 Chef's Tips
Use starchy potatoes like Russets; waxy potatoes won't provide the right fluffy interior texture. Squeezing the raw potato liquid out is non-negotiable; if the pulp is wet, your boxty will be gummy instead of crisp. If the batter feels too thick to pour, add an extra tablespoon of buttermilk at a time until it reaches a heavy drop consistency. Avoid high heat; the raw potato bits need time to cook through before the exterior burns. Leftover boxty can be toasted in a pan the next morning for a fantastic quick breakfast.
🍽️ Serving Suggestions
Pair with a full Irish breakfast including back bacon, black pudding, and fried eggs. Serve as a base for creamy garlic mushrooms for a delicious vegetarian main. Top with cold smoked salmon, capers, and a squeeze of lemon for an elegant brunch. Accompany with a pint of dry Irish stout or a hot cup of strong black tea. Use them as a side dish for a rich Guinness beef stew to soak up the gravy.