Irish Boxty Potato Pancakes

There is something deeply satisfying about the dual nature of boxty — that brilliant Irish invention of combining mashed and grated potatoes into one pancake. My first encounter with these crispy-edged wonders happened during a damp gray morning in Dublin, when a small caf served them with a simple pat of melting butter and nothing else. The contrast between the tender interior and the golden, almost-crunchy exterior felt like discovering a secret handshake between comfort and refinement.

Last winter, during a particularly brutal stretch of gray weekends, I started making boxty every Sunday. My sister came over unexpectedly one morning and we ended up standing at the stove, eating them straight from the pan as they came off the heat, burning our fingers and not caring a bit. She declared them better than any restaurant version she had tasted, and the kitchen filled with the smell of butter and warm potatoes while snow fell quietly outside.

Ingredients

• Starchy potatoes: The 400 g of boiled potatoes provide the creamy foundation while the 200 g of grated raw potatoes create that essential crispy texture and structure
• Whole milk: Just 60 ml brings everything together without making the batter too loose, creating just the right consistency for flipping
• Unsalted butter: Melted into the batter and used for frying, this 40 g adds richness and helps achieve that beautiful golden color
• Scallions: Three finely sliced spring onions add a fresh, sharp contrast that wakes up the whole dish
• All-purpose flour: The 60 g of flour binds the potatoes together while remaining subtle in the final taste
• Baking powder: One teaspoon gives the boxty a slight lift, preventing them from becoming dense or heavy
• Fine sea salt and black pepper: Simple seasoning that enhances without competing with the potato flavor

Instructions

Prepare the mashed potatoes:

Boil the peeled potato chunks in salted water for 10-12 minutes until fork-tender, then drain and mash until completely smooth. Let them cool slightly so they do not melt the raw potatoes when combined.

Squeeze the grated potatoes:

Place the raw grated potatoes in a clean tea towel and squeeze out every bit of moisture possible — this step is crucial for achieving the crisp exterior.

Form the batter:

In a large bowl, combine mashed potatoes, squeezed grated potatoes, sliced scallions, milk, melted butter, flour, baking powder, salt, and pepper. Mix until a thick, cohesive batter forms.

Heat your pan:

Warm a large nonstick skillet or griddle over medium heat and add a small amount of butter to coat the surface.

Cook the boxty:

Scoop 2-3 tablespoons of batter per pancake into the pan, flattening gently with a spatula, and cook for 3-4 minutes per side until golden brown and crisp.

Keep them warm:

Transfer cooked boxty to a plate and cover loosely while you finish the remaining batter, adding more butter to the pan as needed.

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These pancakes have become my answer to almost any meal dilemma. I have served them alongside roasted meats, topped them with smoked salmon for brunch, and eaten them plain from a napkin while standing at the counter. There is something universally comforting about their presence on the table, like a reliable friend who shows up exactly when needed.

Getting the Crisp Right

The temperature of your butter matters more than you might expect. Too hot and the exterior burns before the interior cooks through; too cool and they absorb fat without developing that prized crunch. I have found that medium heat allows the boxty to develop a deep golden color while giving the inside time to become tender and fully cooked. Watch for the edges to start curling slightly — that is your signal to flip.

Making Ahead

The batter can be prepared up to four hours in advance and kept refrigerated, though it may need a brief stir before cooking. Cooked boxty reheat beautifully in a warm oven, though they lose some of their initial crisp. For the best experience, cook them fresh and eat them while they are still hot from the pan, when the contrast between textures is at its most dramatic.

Serving Ideas

These potatoes pair naturally with foods that complement their mild, creamy character. I like them with poached eggs and a dollop of sour cream for a luxurious breakfast. They also work alongside roasted chicken or as part of a larger spread with other vegetables. The scallions provide enough flavor that you need not add much else, though a sprinkle of fresh herbs never goes amiss.

• Try them topped with smoked salmon and a squeeze of lemon for an elegant starter
• A side of applesauce complements the savory potatoes surprisingly well
• Keep extra butter warm for brushing on freshly cooked pancakes

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Boxty has a way of making any meal feel like an occasion, even on the most ordinary Tuesday evening. I hope they find their way into your kitchen and become part of your own collection of reliable, comforting recipes.

Recipe FAQs

→ What type of potatoes work best?

Starchy potatoes such as russets provide the ideal texture, balancing fluffiness when mashed and firmness when grated.

→ How do you remove excess moisture from grated potatoes?

Wrap grated potatoes in a clean tea towel and squeeze firmly to remove as much moisture as possible before mixing.

→ Can these pancakes be cooked without butter?

Butter adds flavor and crispness, but a mix of butter and oil or oil alone can be used for frying if preferred.

→ What is the purpose of combining grated and mashed potatoes?

Using both creates a batter that is moist yet holds shape well, resulting in crispy edges and tender centers.

→ How should these pancakes be served?

Serve hot with optional toppings like sour cream, extra scallions, or fresh chives to enhance their savory profile.