Irish Boxty Potato Pancakes

The smell of scallions hitting hot butter still takes me back to my grandmother's tiny kitchen, where she'd teach me to wring out grated potatoes until my arms ached. She insisted the liquid was the enemy of crispy boxty, and I've never found reason to argue with that wisdom. Now my own kitchen fills with that same comforting aroma every time I make these pancakes.

Last winter I made these for friends who had never tried Irish potato pancakes, and watching their eyes light up at that first crispy bite reminded me why simple food often creates the most memorable moments. We stood around the stove, eating them straight from the pan while the snow fell outside, and nobody wanted to sit down at the properly set table.

Ingredients

• Potatoes: The combination of raw grated potatoes for texture and mashed ones for creaminess is the secret to traditional boxty, so don't skip either part
• Scallions: Fresh scallions add mild onion flavor that cuts through the richness without overwhelming the delicate potato taste
• Flour and baking powder: Just enough flour binds everything together while baking powder gives these pancakes their characteristic slight puff
• Milk and egg: Whole milk creates a richer batter, and the egg helps hold the pancakes together during frying
• Butter: Unsalted butter gives the best flavor control, and you'll want plenty for frying to achieve that golden exterior

Instructions

Prepare the potatoes:

Grate raw potatoes and squeeze them thoroughly in a clean kitchen towel until no more liquid comes out, then combine with mashed potatoes and sliced scallions in a large bowl.

Mix the dry ingredients:

Whisk together flour, baking powder, salt, and pepper in a separate bowl before adding to the potato mixture and stirring gently.

Combine wet and dry:

Whisk milk, egg, and melted butter together, pour into the potato mixture, and stir until just combined.

Cook to golden perfection:

Heat butter in a skillet over medium heat, drop spoonfuls of batter and flatten to half inch thickness, then cook 3-4 minutes per side until golden brown.

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Boxty became my go-to comfort food during a particularly cold winter when I needed something warming and familiar. The ritual of grating, squeezing, mixing, and frying felt meditative, and eating something that connected me to generations of cooks before me made even the hardest days feel manageable.

Getting the Texture Right

The balance between raw and mashed potatoes creates boxty's signature texture, with grated bits providing crunch and mashed potatoes contributing creaminess. I've learned that leftover mashed potatoes actually work better than freshly made ones since they're drier and absorb less flour.

Frying Secrets

Butter is essential for authentic flavor, but watch it carefully since it burns easily over high heat. I add a small splash of neutral oil to my butter to raise the smoking point, giving me that buttery taste without the fear of burnt pancakes.

Serving Ideas and Variations

While sour cream and chives are classic, I've discovered that a poached egg on top makes these into an incredible brunch dish, or serve them alongside roasted meats for dinner. The leftover possibility is endless.

• Try adding shredded Dubliner cheese to the batter for an extra savory version
• Freeze cooked pancakes between layers of parchment paper for quick breakfasts
• Reheat leftover boxty in a toaster oven to restore the crispy exterior

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There's something deeply satisfying about transforming the most basic ingredients into something so delicious. These potato pancakes have fed generations and will surely feed many more.

Recipe FAQs

→ What type of potatoes work best for these pancakes?

A mix of raw grated potatoes and mashed potatoes provides the best texture, keeping the pancakes tender yet crispy.

→ How do scallions enhance the dish?

Scallions add a fresh, onion-like flavor that complements the earthiness of the potatoes, giving a subtle savory lift.

→ Can these pancakes be made ahead and reheated?

Yes, leftover pancakes can be reheated in a toaster or oven to retain their crispiness.

→ What’s the best cooking method to achieve crispy edges?

Cooking on a moderate heat with a thin layer of butter ensures a golden, crispy outside without burning.

→ What are some common serving suggestions?

Serve these pancakes hot with sour cream or chives, or alongside eggs or meat dishes for a hearty meal.

→ Are there flavor variations to try in the batter?

Adding a pinch of nutmeg or some shredded cheese can introduce extra flavor and richness to the pancakes.