Irish Boxty Potato Pancakes

I stumbled onto boxty by accident during a rainy Sunday when I had leftover mashed potatoes and a bag of raw potatoes I needed to use. My grandmother would have shaken her head at my improvisation, but something about the combination of fluffy and crisp textures felt like discovering a hidden treasure in Irish cooking. Now these pancakes are my go-to whenever I want comfort food that feels like a warm hug from the inside out.

Last St. Patricks Day I made a triple batch for friends, and honestly the silence at the table while everyone took their first bite was better than any compliment. Someone actually asked if I had a secret ingredient, but the magic is just using potatoes two ways and not being shy with the butter for frying. Now they request them every time they visit.

Ingredients

• 400 g starchy potatoes: Boiled until tender and mashed smooth Russets or Maris Piper work beautifully here
• 200 g raw starchy potatoes: Grated and squeezed dry in a clean towel this is crucial for getting that perfect crisp
• 60 ml whole milk: Adds richness to the batter and helps create that tender interior
• 40 g unsalted butter: Melted into the batter and used for frying because butter makes everything better
• 3 scallions: Finely sliced including some of the green parts for color and mild onion flavor
• 60 g all-purpose flour: Just enough to bind everything together without making them heavy
• 1 tsp baking powder: Ensures the pancakes have a lovely lightness despite all the potato
• 1/2 tsp fine sea salt: Essential to bring out the potato flavor
• 1/4 tsp freshly ground black pepper: A gentle warmth that complements the scallions perfectly

Instructions

Boil and mash half the potatoes:

Cook your 400g potato chunks in salted water for 10 to 12 minutes until they surrender easily to a fork then drain thoroughly and mash until smooth

Prep the raw potatoes:

Grate the remaining 200g raw potatoes and squeeze them in a clean tea towel until youve removed as much liquid as possible your arms will thank you later

Mix the batter:

Combine both potatoes with scallions milk melted butter flour baking powder salt and pepper until you have a thick sticky batter

Get your pan ready:

Heat a nonstick skillet over medium heat and add a generous knob of butter letting it foam slightly

Cook the boxty:

Drop 2 to 3 tablespoons of batter per pancake into the pan flattening gently and fry for 3 to 4 minutes per side until deeply golden

Keep them warm:

Transfer finished pancakes to a plate and cover loosely while you cook the rest

Serve immediately:

These are best hot from the pan with sour cream chives or extra scallions scattered on top

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My friend who swears she hates potatoes tried one bite and proceeded to eat three pancakes plain, no toppings needed. Sometimes the simplest foods are the ones that stop you in your tracks and make you appreciate what humble ingredients can become.

The Butter Secret

After testing with just oil I can confidently say butter is non negotiable for authentic boxty flavor. The milk solids brown and create those gorgeous crispy edges that make these pancakes irresistible. Mix in a little neutral oil if the butter starts to smoke too quickly.

Make Ahead Wisdom

The batter actually improves after resting for 30 minutes in the refrigerator as the flour hydrates and the flavors meld. I often mix everything the night before and let the pancakes come together even faster in the morning. Just give it a quick stir before cooking.

Serving Ideas That Work

While sour cream is classic I have fallen in love with serving these alongside smoked salmon and a dollop of crème fraîche for an elegant brunch. They also make a perfect bed for poached eggs or can stand alone with just a sprinkle of flaky salt.

• Try them with applesauce for a sweet and savory twist
• Top with a fried egg and hot sauce for a hearty dinner
• Keep leftover pancakes in the toaster oven to recrisp the next day

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There is something deeply satisfying about transforming humble potatoes into something that feels like a celebration on a plate. Hope these boxty become a staple in your kitchen too.

Recipe FAQs

→ What type of potatoes work best for these pancakes?

Starchy potatoes, like Russets or Maris Piper, offer the ideal texture when boiled and grated, balancing crispness and tenderness.

→ How do I achieve a crispy exterior on the pancakes?

Cook the batter in a hot nonstick skillet with melted butter, allowing each side to brown evenly over medium heat.

→ Can I prepare the batter in advance?

Yes, mix the ingredients and refrigerate the batter briefly, but cook the pancakes fresh for the best texture.

→ Are scallions essential to the flavor?

Scallions add a mild, fresh onion note that brightens the potato mixture, enhancing the overall taste.

→ What can I serve alongside these potato pancakes?

They pair well with sour cream, chives, smoked salmon, or poached eggs for a hearty accompaniment.

→ Is there a gluten-free alternative?

Substituting all-purpose flour with an equal amount of gluten-free flour blend works to maintain texture.