Irish Boxty Potato Pancakes

The first time I encountered boxty was in a tiny pub in County Cork, where the owner's grandmother made them fresh every morning. She told me the secret was always using two types of potatoes, and her kitchen smelled like butter and warm earth. I've been making them ever since, and there's something deeply satisfying about transforming humble potatoes into something so incredibly crispy and comforting.

Last St. Patrick's Day, I made a double batch for friends who had never tried Irish potato pancakes. The skeptical ones went back for thirds, and the entire platter disappeared in minutes. There's something universal about hot, crispy potato cakes that brings people together around the table.

Ingredients

• Starchy potatoes (450g): These create the crispy structure and traditional texture that makes boxty so distinctive
• Waxy potatoes (225g): Boiled and mashed, they add creaminess and help bind the batter together
• Whole milk (120ml): Creates a tender interior and helps achieve the perfect pancake consistency
• Unsalted butter (30g melted + 2 tbsp for frying): Butter adds unbeatable flavor, though oil works for higher heat
• Large egg: The essential binder that holds everything together beautifully
• Scallions (4): Fresh, mild onion flavor that brightens every single bite
• All-purpose flour (60g): Just enough to give structure without making them heavy or doughy
• Baking powder (1 tsp): Ensures a light, tender texture that's never dense
• Salt (¾ tsp) and black pepper (¼ tsp): Simple seasoning that lets the potatoes shine

Instructions

Prepare your potatoes:

Grate the starchy potatoes on the coarse side of your box grater, then wrap them in a clean kitchen towel and squeeze hard until you've removed as much liquid as possible. This step is crucial for getting that signature crispy exterior.

Cook and mash the waxy potatoes:

Boil the peeled waxy potatoes in salted water until they're completely tender, about 10 to 12 minutes, then drain and mash them until perfectly smooth with no lumps remaining.

Mix the base:

In a large bowl, combine the grated raw potatoes, mashed warm potatoes, milk, melted butter, and egg, mixing everything together until well incorporated and smooth.

Add the dry ingredients:

Stir in the flour, baking powder, salt, and pepper until you have a thick, cohesive batter that holds its shape when dropped from a spoon.

Fold in the scallions:

Gently fold in the sliced scallions, being careful not to overmix, so they stay intact and visible throughout the batter.

Heat your pan:

Place a large skillet over medium heat and add a tablespoon of butter or oil, letting it melt and shimmer until it's hot but not smoking.

Cook the boxty:

Drop quarter-cup portions of batter into the pan, using the back of your spoon to flatten each to about half an inch thick, then cook for 3 to 4 minutes per side until deep golden brown and crispy.

Finish and serve:

Cook the remaining batter in batches, adding more butter or oil as needed, and serve the pancakes immediately while they're still hot and at their crispest.

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My daughter now requests these for weekend breakfast regularly, and there's something wonderful about watching her eyes light up at that first crispy bite. Food memories are the ones that stick with us longest.

Getting The Crisp Right

The key to restaurant-quality boxty is patience with your heat. I've rushed this step before and ended up with pale, soggy pancakes. Let the pan get properly hot, and resist the urge to flip too early. You'll hear the sizzle change tone when they're ready to turn.

Serving Suggestions That Work

While these are delicious plain, I've found they pair beautifully with sour cream and a dollop of applesauce for a sweet-savory contrast. They're also substantial enough to serve alongside a simple green salad for a light lunch.

Make Ahead Tips

You can grate the raw potatoes and squeeze them dry up to 4 hours ahead, storing them in the refrigerator covered with a damp towel. The cooked and mashed potatoes also keep well in the fridge overnight.

• Mix the final batter right before cooking for the best texture
• Cooked boxty can be frozen between layers of parchment paper for up to 2 months
• Reheat frozen boxty in a 375°F oven for 10 minutes to restore crispiness

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There's nothing quite like the sound of these sizzling in the pan on a quiet morning, filling the kitchen with the most comforting aroma imaginable.

Recipe FAQs

→ What type of potatoes work best for these pancakes?

A combination of starchy and waxy potatoes provides the best texture—grated starchy for crispness and boiled waxy for smoothness.

→ How can I achieve extra crispy pancakes?

Using clarified butter for frying and ensuring the skillet is hot before adding batter can help make the pancakes crispier.

→ Can scallions be substituted?

Yes, chives can be used as a milder flavor alternative to scallions, adding subtle onion notes.

→ Is it possible to make a gluten-free version?

Absolutely. Replace all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities.

→ What are some serving suggestions?

These pancakes pair well with sour cream, smoked salmon, or poached eggs for a more substantial meal.

→ How long does preparation and cooking take?

Preparation and cooking together take about 40 minutes, with 20 minutes each for prep and cooking.