Irish Boxty Potato Pancakes

My grandmother always said the secret to good boxty was in your arms, squeezing water from grated potatoes until they thought about giving up completely. The first time I made these alone, I skipped that step and ended up with sad, soggy pancakes that refused to crisp. Now I treat potato wringing as a legitimate workout, and the difference is night and day.

When I served these at a Sunday brunch last month, my friend Liam took one bite and announced he was moving in. He grew up in County Cork and said these tasted exactly like his childhood weekends. There is something deeply comforting about food that carries generations of kitchen wisdom in every bite.

Ingredients

• 450 g russet potatoes: These starchy potatoes create the perfect fluffy base for the mashed portion of the batter
• 225 g russet potatoes: Grating half the potatoes gives those signature crispy edges and creates texture contrast
• 120 ml whole milk: Whole milk adds richness without overwhelming the delicate potato flavor
• 30 g unsalted butter: Melted into the batter and used for frying, butter creates that irresistible golden exterior
• 4 scallions: Finely sliced, they provide mild onion notes throughout the pancakes without being harsh
• 60 g all-purpose flour: Just enough flour to bind everything together without making the batter heavy or doughy
• 1 tsp baking powder: This tiny lift keeps the inside tender and light while the outside crisps beautifully
• ½ tsp fine sea salt: Essential to wake up the mild potato flavor and bring everything into focus
• ¼ tsp ground black pepper: A gentle warmth that makes these savory rather than bland

Instructions

Boil and mash the potatoes:

Simmer the chopped potatoes in salted water until they surrender completely to a fork, then drain and mash until smooth. Let them cool briefly so they do not melt the butter when mixed.

Prepare the grated potatoes:

Wrap your grated potatoes in a clean kitchen towel and squeeze until your arms shake, removing as much moisture as possible. This step is non negotiable for achieving the crispy exterior that makes boxty special.

Combine the batter:

Mix both potatoes with milk, melted butter, scallions, flour, baking powder, salt, and pepper until just combined. The batter should be thick and shaggy, not smooth like American pancake batter.

Heat your skillet:

Warm a nonstick pan over medium heat with a modest amount of butter shimmering across the surface. Too hot and they will burn before cooking through, too cool and they will absorb too much fat.

Cook the boxty:

Drop generous portions onto the pan and gently flatten to about half an inch thick. Let them develop a deep golden crust before flipping, about 3 to 4 minutes per side.

Finish and serve:

Transfer cooked pancakes to paper towels to drain briefly while you cook the remaining batter. Serve them warm while the exteriors are still delightfully crisp.

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These have become my go-to when friends need comforting, something about carbohydrates that feels like being wrapped in a wool blanket on a rainy day. Last winter, my neighbor came over crying about a broken heart, and I made her boxty fresh from the pan. She left with a full belly and a slightly lighter spirit, proving that sometimes food really does help.

Making Boxty Your Own

Once you master the basic technique, these pancakes welcome all sorts of personal touches. I have added grated cheddar to the batter for extra richness, and my aunt swears by a pinch of nutmeg that makes everything taste mysterious and wonderful. The batter itself is forgiving and patient, waiting for you to decide what direction to take.

Serving Suggestions

While boxty shines on its own, the right accompaniments elevate them from breakfast to occasion. Smoked salmon and a dollop of sour cream turn these into something elegant enough for brunch. For a heartier meal, serve alongside fried eggs and bacon, letting the yolk mingle with the crispy potato edges.

Make Ahead Wisdom

The batter benefits from resting in the refrigerator for up to an hour, which gives the flour time to hydrate and relax. You can also cook the entire batch and freeze the extras between sheets of parchment paper, reheating them in a hot oven to restore that precious crispness. Leftover boxty makes an excellent base for a quick lunch, topped with whatever needs using up in your refrigerator.

• Cooked boxty freezes beautifully for up to three months
• Reheat frozen pancakes in a 375F oven for best results
• The batter can be made the night before and kept covered in the refrigerator

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There is something deeply satisfying about transforming humble ingredients into something this comforting, these pancakes might just become your new weekend ritual too.

Recipe FAQs

→ What is the texture of boxty pancakes?

Boxty pancakes have a crispy exterior and a tender, moist interior due to the blend of mashed and grated potatoes.

→ Can scallions be substituted?

Yes, chives can be used as an alternative for scallions, providing a milder, fresh onion flavor.

→ What cooking fat is best for frying these pancakes?

Unsalted butter is recommended for frying to add richness and help achieve a golden, crisp crust.

→ How do I prepare the potatoes to ensure proper texture?

Use peeled russet potatoes both mashed after boiling and grated raw, squeezing out excess moisture for a balanced texture.

→ Can this dish be adapted for gluten-free diets?

Yes, substitute the all-purpose flour with a gluten-free flour blend while keeping the rest of the ingredients the same.

→ Are there any suggested flavor enhancements?

Adding a pinch of nutmeg or grated cheddar cheese to the batter can enhance flavor and add depth.