📝 About This Recipe
A beloved staple of the Emerald Isle, Boxty is a magical hybrid of creamy mashed potatoes and crisp grated raw potatoes, resulting in a unique texture that is both tender and crunchy. This authentic recipe hails from the heart of Ireland, offering a comforting, earthy flavor profile that has sustained generations of Irish families. Perfectly golden-brown and versatile, these pancakes are the quintessential addition to a festive St. Patrick’s Day brunch or a cozy evening supper.
🥗 Ingredients
The Potato Base
- 1 lb Russet potatoes (peeled and left whole for grating)
- 1 lb Russet potatoes (peeled, boiled, and mashed until smooth)
- 1 teaspoon Fine sea salt (plus more for boiling water)
The Batter Binder
- 1.5 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1.5 cups Buttermilk (full fat is preferred for richness)
- 1 piece Large egg (lightly beaten)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Unsalted butter (melted and cooled slightly)
For Frying and Garnish
- 3-4 tablespoons Irish salted butter (for the skillet)
- 2 tablespoons Vegetable oil (to prevent butter from burning)
- 2 tablespoons Fresh chives (finely minced for garnish)
- 1/2 cup Sour cream (for serving)
👨🍳 Instructions
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1
Begin by preparing your mashed potato component: Boil 1 lb of peeled potatoes in salted water until fork-tender, drain well, and mash thoroughly while hot until no lumps remain. Set aside to cool slightly.
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2
While the mashed potatoes cool, 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 grated potatoes over a sink with all your might. Remove as much liquid as possible until the potato pulp is very dry.
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4
In a large mixing bowl, combine the dry, grated raw potatoes with the warm mashed potatoes. Use a fork to break up the raw potato clumps so they are evenly distributed.
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5
In a separate medium bowl, whisk together the flour, baking powder, salt, and black pepper.
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6
Gradually fold the dry flour mixture into the potato mixture until just incorporated.
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7
In a small jug, whisk the buttermilk, beaten egg, and 2 tablespoons of melted butter together.
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8
Slowly pour the buttermilk mixture into the potato and flour base, stirring gently until you have a thick, droppable batter. It should be thicker than a standard pancake batter but thinner than a dough.
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9
Place a heavy-bottomed cast iron skillet or non-stick pan over medium heat. Add a tablespoon of Irish butter and a splash of vegetable oil.
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10
Once the butter is foaming, drop large spoonfuls of the batter into the pan, flattening them slightly with the back of the spoon to about 1/2 inch thickness.
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11
Fry the boxty for 4-5 minutes on the first side. Look for the edges to turn golden brown and small bubbles to appear on the surface.
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12
Flip carefully and cook for another 4-5 minutes. The exterior should be crisp and deep golden-brown, while the center remains tender.
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13
Transfer the cooked boxty to a wire rack set over a baking sheet and keep warm in a low oven (200°F) while you finish the remaining batches.
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14
Serve immediately while hot, garnished with a dollop of sour cream and a generous sprinkle of fresh chives.
💡 Chef's Tips
Always use starchy potatoes like Russets; waxy potatoes won't provide the right fluffy texture. Don't skip the 'squeeze'—if the raw potatoes are too wet, the boxty will be gummy instead of crisp. If the batter feels too thick, add buttermilk one tablespoon at a time until it reaches a heavy dropping consistency. Avoid overcrowding the pan, as this lowers the temperature and leads to greasy, soggy pancakes. For a modern twist, you can add 1/2 cup of grated sharp white cheddar directly into the batter.
🍽️ Serving Suggestions
Serve as part of a Full Irish Breakfast alongside back bacon, black pudding, and fried eggs. Pair with smoked salmon, a dollop of crème fraîche, and a squeeze of lemon for an elegant appetizer. Use them as a base for savory beef stew, letting the boxty soak up the rich gravy. Enjoy with a cold pint of Guinness or a glass of crisp Irish cider to cut through the richness. For a sweet-and-savory breakfast, serve with a side of high-quality applesauce.