Irish Boxty Potato Pancakes

The kitchen was already warm when I started peeling potatoes at 7 AM, my grandmother watching from her usual spot at the table. She'd told me stories about boxty being the dish that got Irish families through harsh winters, simple but endlessly comforting. That morning, the scent of scallions hit the pan and suddenly I understood why this humble pancake had endured generations.

I made these for a St. Patrick's Day brunch years ago, expecting polite nods from friends who'd never heard of boxty. Instead, they demolished the entire stack, asking for seconds and thirds while debating the best toppings. There's something about the combination of textures that makes people feel instantly at home.

Ingredients

• 450 g russet potatoes, peeled and chunked: The starchy base for the mashed portion, providing that fluffy interior we're after
• 225 g russet potatoes, grated: This creates the shaggy texture that yields those irresistible crispy edges
• 120 ml whole milk: Brings everything together without making the batter too loose
• 30 g unsalted butter, melted: Use half in the batter and save the rest for frying, because butter makes everything better
• 4 scallions, finely sliced: Both the white and green parts add gentle onion flavor throughout
• 60 g all-purpose flour: Just enough to bind the potatoes while keeping them light
• 1 tsp baking powder: The secret lift that prevents these from being dense lead weights
• ½ tsp fine sea salt: Enhances without overwhelming
• ¼ tsp ground black pepper: A subtle warmth that balances the creamy potatoes

Instructions

Boil the chopped potatoes:

Simmer them in salted water until they surrender completely to a fork, about 12 to 15 minutes, then mash until no lumps remain and let them cool slightly.

Prepare the grated potatoes:

Wrap the grated potatoes in a clean kitchen towel and squeeze until your arms ache, because excess moisture is the enemy of crispiness.

Mix the batter:

Combine both potato types in a large bowl with milk, melted butter, scallions, flour, baking powder, salt, and pepper, stirring just until everything comes together.

Heat your skillet:

Warm a nonstick pan over medium heat with a generous knob of butter until it foams slightly.

Cook the boxty:

Drop quarter-cup portions into the pan, flatten gently to about half an inch thick, and let them cook undisturbed for 3 to 4 minutes per side until deep golden brown.

Drain and serve:

Transfer to paper towels to absorb any excess butter, then serve immediately while still piping hot.

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My friend Sarah called me the next day, admitting she'd eaten leftover cold boxty standing in her kitchen at midnight. That's when I knew this wasn't just a recipe, it was the kind of food that follows you around, demanding to be eaten however you can get it.

Getting the Texture Right

The magic happens in the contrast between the two potato preparations. Mashed potatoes keep the interior soft and pillowy, while the grated ones create those lacey, crispy edges that shatter beautifully when you bite in. Skip either one and you're missing the whole point of boxty.

Make It Your Own

Traditionalists might insist on plain, but a handful of sharp cheddar folded into the batter takes these to another level entirely. A pinch of nutmeg works wonders too, adding this subtle warmth that makes people wonder what your secret ingredient is.

Serving Suggestions

These are endlessly adaptable and welcome almost anything you want to pair with them. I've found that the right toppings can turn them from a side dish into a proper meal.

• Smoked salmon and a dollop of sour cream make an elegant brunch
• Fried eggs on top turn them into a hearty breakfast that sticks to your ribs
• Keep it simple with just extra scallions and more butter

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There's something deeply satisfying about a dish that's both humble and extraordinary, and boxty has been that for generations. I hope these find their way into your kitchen and into the memories you make there.