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Traditional Irish Boxty
A beloved Irish potato pancake—crispy on the outside, tender inside, and perfect with a dollop of butter or a savory topping. Great for breakfast, brunch, or St. Patrick’s Day!
Ingredients (Serves 4)
- 2 cups raw grated potatoes (about 2 medium potatoes, squeezed dry in a towel)
- 1 cup mashed potatoes (leftover or freshly made)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ½ cup milk (or buttermilk for extra tang)
- 1 egg, lightly beaten
- 2 tbsp butter (for frying)
Optional Add-Ins:
- 2 tbsp chopped scallions or chives
- ¼ cup grated cheddar cheese
Instructions
1. Prepare the Potatoes
- Grate raw potatoes, then wrap in a clean kitchen towel and squeeze out excess moisture (key for crispiness!).
- In a large bowl, mix grated potatoes, mashed potatoes, flour, baking powder, salt, and pepper.
- Stir in milk and egg until just combined (don’t overmix). Add scallions or cheese if using.
2. Fry the Boxty
- Heat a skillet over medium heat and melt 1 tbsp butter.
- Drop ¼ cup batter per boxty, flattening slightly into thick pancakes (about ½-inch thick).
- Fry for 4-5 minutes per side, until golden brown and crispy. Add more butter as needed.
3. Serve Warm
- Top with butter, sour cream, smoked salmon, or applesauce.
- Pair with a fried egg for a hearty breakfast!
Tips for Authentic Boxty
✔ Potato Ratio: The mix of raw grated + mashed potatoes gives the perfect texture.
✔ Keep Heat Moderate: Too hot = burnt outside, raw inside.
✔ Leftover Hack: Use leftover mashed potatoes for ease.
Fun Fact: The old Irish rhyme goes:
“Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man!” 😄
Variations
- Sweet Boxty: Add 1 tbsp sugar + cinnamon, serve with jam.
- Gluten-Free: Use oat flour or gluten-free flour blend.
Best enjoyed fresh, but leftovers reheat well in a toaster! Sláinte! 🍀
