📝 About This Recipe
Hailing from the heart of Ireland, Boxty is a soulful, comforting potato pancake that beautifully marries the textures of silky mashed potatoes with the rustic bite of freshly grated raw potatoes. This 'bread' of the people is wonderfully versatile, offering a crisp, golden exterior and a tender, creamy center that embodies rustic farmhouse cooking at its finest. Whether served as a hearty breakfast or a savory side, it is a timeless testament to the humble potato's culinary magic.
🥗 Ingredients
The Potato Base
- 1 lb Russet or Maris Piper potatoes (peeled and left whole for grating)
- 1 lb Leftover mashed potatoes (cold, prepared with minimal butter and milk)
The Batter
- 1.5 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1.5 teaspoons Fine sea salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 1 cup Buttermilk (full fat is preferred for richness)
- 1 Egg (large, lightly beaten)
For Frying & Garnish
- 4 tablespoons Unsalted butter (for the griddle)
- 2 tablespoons Neutral oil (such as vegetable or canola)
- 2 tablespoons Fresh chives (finely snipped for garnish)
- 1/2 cup Sour cream (for serving)
👨🍳 Instructions
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1
Begin by grating the raw potatoes using the fine side of a box grater into a large bowl lined with a clean kitchen towel or cheesecloth.
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2
Gather the corners of the towel and squeeze the grated potatoes forcefully over the sink to remove as much liquid as possible; the drier the potato, the crispier the Boxty.
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3
In a large mixing bowl, combine the squeezed raw potato shreds with the cold mashed potatoes, using a fork to break up any large lumps of mash until well incorporated.
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4
In a separate medium bowl, whisk together the flour, baking powder, salt, and black pepper.
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5
Sift the dry flour mixture into the potato mixture, stirring gently to coat the potatoes.
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6
Whisk the beaten egg into the buttermilk, then gradually pour this liquid into the potato and flour mixture.
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7
Stir the batter until it reaches a consistency similar to a thick porridge; it should be dropable but not runny. Add a splash more buttermilk if it feels too stiff.
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8
Place a large heavy-bottomed cast-iron skillet or griddle over medium heat and add a tablespoon of butter and a teaspoon of oil.
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9
Once the butter is foaming, drop large spoonfuls of the batter onto the skillet, flattening them slightly with the back of the spoon to about 1/2 inch thickness.
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10
Fry the cakes for 4-5 minutes on the first side. Look for the edges to become golden brown and the center to start setting.
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11
Carefully flip the cakes and cook for another 4-5 minutes until both sides are a deep golden brown and the raw potato inside is fully cooked.
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12
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 batter.
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13
Serve immediately while hot and crisp, garnished with a dollop of sour cream and a sprinkle of fresh chives.
💡 Chef's Tips
Always use starchy potatoes like Russets to ensure the right texture; waxy potatoes won't fry as well. If your mashed potatoes are very buttery, reduce the added butter in the skillet slightly to prevent the cakes from becoming greasy. Don't skip the step of squeezing the raw potatoes; excess moisture is the enemy of a crispy Boxty. For a more modern twist, you can fold in a 1/2 cup of grated sharp white cheddar or some crispy bacon bits directly into the batter. If the batter sits for too long, the raw potatoes may oxidize and turn slightly grey; try to fry the batter shortly after mixing.
🍽️ Serving Suggestions
Serve as part of a Full Irish Breakfast alongside back bacon, black pudding, and fried eggs. Top with smoked salmon, a dollop of crème fraîche, and capers for a sophisticated brunch option. Pair with a hot mug of Irish breakfast tea or a crisp dry cider. Use as a base for savory toppings like sautéed mushrooms and leeks in a cream sauce. Serve alongside a hearty beef and Guinness stew to soak up the rich gravy.