Irish Boxty Potato Pancakes

My grandmother always said the secret to great boxty was using both raw and cooked potatoes, creating this incredible texture that is crispy outside and impossibly fluffy inside. I learned this the hard way when I tried using only raw potatoes once, ending up with dense little pucks that refused to crisp up properly. Now whenever I make these traditional Irish pancakes, the sizzling sound in the pan takes me straight back to her cozy kitchen, where butter was considered a food group and patience was the most important ingredient.

Last St. Patricks Day, I made a triple batch for neighbors who had never tried Irish potato pancakes. Watching their skepticism turn into delight after that first crispy bite reminded me why simple traditional recipes often become the most requested dishes at any gathering. One neighbor now texts me monthly asking when I will make them again.

Ingredients

• 2 cups raw potatoes, peeled and grated: The foundation that provides structure and that essential crispiness we are after, but moisture is your enemy here so squeeze thoroughly
• 1 cup cooked potatoes, mashed: This creates the tender, fluffy interior that makes boxty so special and different from regular potato pancakes
• 1/2 cup whole milk: Adds just enough richness and helps bind everything together without making the batter too loose
• 2 tablespoons unsalted butter, melted: Butter adds flavor that oil simply cannot achieve, plus melted butter incorporates more evenly into the batter
• 1 cup all-purpose flour: Provides the structure needed to hold the potato mixture together while frying
• 1 teaspoon baking powder: Gives just enough lift to keep the interior light and prevents the pancakes from becoming too dense
• 1/2 teaspoon salt: Essential to bring out the natural sweetness of the potatoes
• 1/4 teaspoon ground black pepper: Adds a gentle warmth that complements the mild potato flavor
• 2 tablespoons chopped chives or scallions: Fresh herbs add brightness and color that cuts through the richness

Instructions

Squeeze the raw potatoes:

Wrap your grated raw potatoes in a clean kitchen towel and twist with all your might, removing as much liquid as possible until the potatoes feel quite dry to the touch

Combine the potatoes:

Mix the squeezed raw potatoes with the mashed cooked potatoes in a large bowl until they are well incorporated and you cannot see distinct pockets of either

Add dry ingredients:

Sprinkle the flour, baking powder, salt, and pepper over the potato mixture and stir until everything is evenly distributed and no dry streaks remain

Create the batter:

Pour in the melted butter and milk, mixing gently until you have a thick batter that holds its shape when dropped from a spoon

Heat your pan:

Warm a large skillet over medium heat and add a generous pat of butter, letting it foam and melt until the surface is glossy and ready

Form the pancakes:

Drop heaping tablespoons of batter into the pan, using the back of your spoon to gently flatten each into a disc about half an inch thick

Cook to golden perfection:

Let each pancake fry undisturbed for 3 to 4 minutes until deep golden brown, then flip carefully and cook the second side until equally crispy

Drain and serve:

Transfer finished pancakes to a plate lined with paper towels to absorb excess butter, then serve immediately while still hot and irresistibly crispy

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These potato pancakes have become my go to comfort food whenever rain taps against the kitchen window. There is something deeply satisfying about transforming humble ingredients into something that feels like a warm hug on a plate.

Getting That Perfect Crisp

The key to achieving restaurant quality crispiness at home is ensuring your butter is properly foaming in the pan before adding the batter. I also find that using a cast iron skillet helps maintain even heat, which prevents those frustratingly soggy spots in the middle of each pancake.

Serving Suggestions

While these are traditional at breakfast alongside eggs and bacon, I have discovered they make an incredible base for smoked salmon and a dollop of sour cream for brunch. My youngest nephew prefers them plain, still warm from the pan, eaten with his fingers while standing at the counter.

Make Ahead Wisdom

You can prepare the batter up to four hours ahead and store it covered in the refrigerator, though you may need to add a tablespoon of milk if it thickens too much while resting. I have also frozen leftover cooked pancakes between layers of parchment paper and reheated them in a 350 degree oven for 10 minutes.

• Mix the batter in the evening for an effortless breakfast the next morning
• Double the recipe because these disappear remarkably fast
• Keep finished pancakes warm in a 200 degree oven while you finish the batch

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May your kitchen always smell like butter and potatoes, and may every batch turn out golden and perfect.

Recipe FAQs

→ What type of potatoes are best for Boxty?

A mix of raw grated and cooked mashed potatoes yields the best texture with a crispy exterior and soft interior.

→ How do I achieve crispy edges on my pancakes?

Cook the pancakes on medium heat with melted butter in a nonstick skillet, allowing enough time to brown evenly.

→ Can I add herbs to the batter?

Yes, adding chopped chives, parsley, or dill enhances the flavor and adds freshness.

→ Is it possible to make these dairy-free?

You can substitute milk and butter with plant-based alternatives to cater to dairy-free needs.

→ What are good serving suggestions?

Serve hot as a breakfast side or alongside smoked salmon, sour cream, or applesauce for added taste.