Irish Boxty Potato Pancakes

My tiny Dublin kitchen smelled like wet earth and butter the first time I attempted boxty. I'd read about these potato pancakes in a faded cookbook from a charity shop, something about the Irish countryside and making do with what you had. The morning sun hit the steam rising from my pan, and somehow those humble potatoes felt like a small miracle on a plate.

Last St. Patrick's Day, I made these for friends who'd never had traditional Irish food beyond green beer. They hovered around the stove, stealing warm pancakes straight from the paper towel-lined plate. By the time I'd finished the batch, we'd abandoned the dining table entirely, eating standing up in the kitchen while the rain tapped against the window.

Ingredients

• Starchy potatoes (450g/1lb): Russets work beautifully here because they're fluffy when mashed and grate into something that holds together beautifully
• Whole milk (120ml/½ cup): I've tried skimping on this but the pancakes turn out tough, so don't be tempted
• Unsalted butter (30g/2 tbsp), melted: Plus extra for frying because butter is what makes these taste like something your grandmother would have made
• Scallions (2 spring onions): Both the white and green parts, thinly sliced, because that oniony brightness is what wakes up all that potato
• Plain flour (60g/½ cup): Just enough to bind everything together without turning these into heavy cakes
• Large egg: Room temperature eggs incorporate better, though I've used cold ones in a pinch without disaster
• Salt (1 tsp) and black pepper (½ tsp): Potatoes need more salt than you'd think, so don't be shy here

Instructions

Grate and squeeze the raw potatoes:

Take half your peeled potatoes and grate them on the coarse side of your box grater, then bundle them in a clean tea towel and squeeze until your arms ache. You want these practically dry, otherwise your boxty will be soggy instead of crisp.

Boil and mash the remaining potatoes:

Cook the rest of your peeled potatoes in salted water until they're completely tender, about 10-12 minutes. Drain them well and mash until smooth, leaving absolutely no lumps behind.

Mix your batter:

Combine both types of potatoes with the flour, egg, milk, melted butter, scallions, salt, and pepper in a large bowl. Mix until everything comes together into a thick batter that holds its shape when you drop it from a spoon.

Heat your pan:

Get a large nonstick skillet or griddle going over medium heat, then brush it with a little butter. You want the butter to foam and sizzle but not burn.

Cook the pancakes:

Drop heaping tablespoons of batter into the pan, gently flattening each to about 1cm (½ inch) thick. Cook for 3-4 minutes on each side until they're golden brown with spots of deep caramel color, then transfer to paper towels to drain.

Serve them while they're hot:

These are best straight from the pan, though I've been known to eat them at room temperature while standing at the counter. Top with extra scallions if you want something pretty.

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These pancakes became my Saturday morning ritual after I moved into my first apartment alone. Something about the rhythm of grating and mashing made me feel connected to all the cooks who'd made this before me, stretching humble ingredients into something that felt like comfort on a plate.

Getting The Texture Right

The magic of boxty is that double potato method—raw grated ones for structure and bite, mashed ones for tenderness. I've tried making these with only grated potatoes and they turn out like sad hash browns. Only mashed potatoes and you've got potato cakes that fall apart. You need both.

Serving Suggestions That Work

These are endlessly adaptable. I've served them with smoked salmon and a dollop of sour cream for brunch, alongside a full Irish breakfast, and as a simple supper with a green salad. Leftovers (if you have them) reheat beautifully in a dry skillet.

Making This Your Own

Once you've made these a few times, you'll start seeing opportunities for little tweaks. The basic ratio stays the same, but the personality can shift entirely with what you add or leave out. Traditional purists might raise an eyebrow, but food is supposed to evolve.

• Fresh chives or parsley work beautifully in place of or alongside the scallions
• A bit of grated sharp cheddar folded into the batter makes them feel more substantial
• Gluten-free flour blend works perfectly here if that's how you need to cook

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There's something deeply satisfying about taking the most basic ingredient and turning it into something that feels special. These humble potato pancakes have become part of my kitchen story, and I hope they find their way into yours too.

Recipe FAQs

→ What is the key to crispy boxty pancakes?

Removing excess moisture from grated potatoes ensures the batter is not too wet, resulting in crispy, golden pancakes.

→ Can I substitute the regular flour for gluten-free options?

Yes, using a gluten-free flour blend works well, but be sure to check for cooking time and texture adjustments.

→ How do scallions influence the flavor?

Scallions add a mild oniony freshness that brightens the earthy potato base, enhancing overall taste.

→ Is it necessary to boil some potatoes before grating others?

Yes, boiling half of the potatoes creates a creamy texture inside, while grated raw potatoes contribute to crispiness outside.

→ What tools are essential for preparing boxty pancakes?

A box grater, mixing bowl, frying pan or griddle, spatula, and a tea towel to squeeze moisture from potatoes are recommended.