Boxty are traditional Irish potato pancakes, especially associated with Ireland’s northern counties, made with a mix of grated raw potato, mashed potato, flour, and buttermilk. The raw potato brings a lightly crisp texture while the mash keeps the middle tender, making these savory pancakes satisfying for breakfast, brunch, or a simple supper.
Ingredients
- 1 lb (450 g) starchy potatoes, such as Russets, peeled and finely grated
- 8 oz (225 g) starchy potatoes, peeled and cut into 1-inch (2.5 cm) pieces, for mashing
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon fine salt
- ½ cup (120 ml) buttermilk, plus 1–2 tablespoons (15–30 ml) more if needed
- 1 large egg (about 50 g without shell)
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- 1 tablespoon (15 ml) neutral oil, such as canola, for the pan
Instructions
- Cook the potatoes for the mash. Put the cut potato pieces in a small saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, then simmer for 12–15 minutes, until easily pierced with a fork. Drain well and let them steam-dry in the warm pan for 1 minute. Mash until smooth and leave to cool for about 5 minutes.
- Drain the grated potato. While the pieces cook, grate the raw potatoes on the large holes of a box grater. Wrap the grated potato in a clean kitchen towel and squeeze firmly over the sink or a bowl to remove excess liquid. Do not rinse it; the potato starch helps the batter hold together. If starch settles in the bottom of the bowl, you can stir it back into the grated potato.
- Mix the batter. In a large bowl, whisk the flour, baking powder, and salt. In a second bowl, whisk the buttermilk, egg, and melted butter. Stir the mashed potato into the wet mixture until mostly smooth. Add the dry ingredients and grated potato, then fold just until combined. The mixture should be thick and scoopable. If it is dry or difficult to stir, add the extra buttermilk a tablespoon at a time; avoid making it pourable.
- Heat the pan. Set a large heavy skillet or griddle over medium heat. Add a small knob of butter and a little oil. When the butter is melted and gently foaming, spoon in about ¼ cup (60 ml) batter per pancake. Flatten each mound to roughly ½ inch (1.3 cm) thick, leaving room to turn them. Cook in batches rather than crowding the pan.
- Cook until golden and done through. Cook each pancake for about 4–5 minutes on the first side, until the edge looks set and the underside is deep golden. Flip carefully and cook for another 4–5 minutes. If they brown too quickly before the centers cook, lower the heat to medium-low. Cut into the thickest pancake to check: the potato should be tender throughout, with no firm or raw-tasting center. Add a little more butter and oil between batches as needed.
- Keep warm and serve. Transfer cooked boxty to a wire rack or a plate lined with paper towel. To keep a batch warm while finishing the rest, place it in an oven set to 200°F (95°C) for up to 15 minutes. Serve hot.
Tips
- Squeeze out the raw potato well. Excess water makes loose batter that spreads and can turn gummy. If the mixture still seems watery after mixing, stir in flour 1 tablespoon (8 g) at a time, just until it holds a mound.
- Use the right heat. A very hot pan scorches the outside before the raw potato cooks through. Medium heat and a few minutes per side give the centers time to soften; reduce the heat if browning is rapid.
- Keep the batter thick. Potato moisture varies, and the mash also affects consistency. Add the optional buttermilk only as needed. If you accidentally thin the mixture, add a little flour rather than trying to cook very thin pancakes.
- Make ahead carefully. You can boil and mash the potato up to a day ahead, then refrigerate it promptly. Let it cool before mixing the batter. Once the batter is mixed, cook it soon, since grated potato can discolor and release liquid.
Serving Suggestions
Serve boxty hot with butter, sour cream, or a spoonful of thick plain yogurt. For a traditional-style meal, pair them with bacon or sausages and sautéed cabbage; for a lighter plate, add smoked salmon, sliced scallions, or a fried egg. A bowl of vegetable soup or a crisp green salad also makes a good accompaniment. If serving with eggs, cook egg dishes to 160°F (71°C), the USDA FSIS safe minimum internal temperature.
Variations
Boxty recipes vary across Ireland and from household to household; some are flatter and crisp, while others are thicker and softer. For a crispier result, make smaller pancakes and flatten them slightly more, keeping the pan at medium heat. For a richer version, replace 2 tablespoons (30 ml) of the buttermilk with cream, or stir 2 tablespoons (15 g) finely sliced scallions into the batter. If buttermilk is unavailable, mix ½ cup (120 ml) milk with 1½ teaspoons (7 ml) lemon juice or white vinegar and let it stand for 5 minutes. This gives acidity and a similar tang, though the batter may be a little less thick; add only enough to reach a scoopable consistency.
Storage and Reheating
Cool cooked pancakes and refrigerate them within 2 hours in a covered container. They keep for 3–4 days in the refrigerator. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe bag with parchment between layers; use within 2 months for best texture. Reheat refrigerated or frozen boxty in a lightly buttered skillet over medium-low heat, turning once, until hot throughout and crisp again. You can also use a 350°F (175°C) oven for about 8–12 minutes, adding a few minutes if reheating from frozen. If reheating leftovers, bring them to 165°F (74°C), the USDA FSIS safe minimum temperature.
Frequently Asked Questions
Are boxty the same as potato pancakes?
They are a type of Irish potato pancake, but boxty typically combine grated raw potato with cooked mashed potato and flour. Other potato pancakes may use only raw or cooked potato, so their texture and method differ.
Why is my boxty batter falling apart?
The grated potato may still contain too much water, the batter may be too thin, or the pancakes may be too large to flip easily. Squeeze the potato firmly, keep each pancake modest in size, and let the first side set well before turning.
Can I make boxty without buttermilk?
Yes. Use the milk-and-lemon or vinegar mixture in the variations section. Plain milk works in a pinch, but it lacks the acidity and thickness of buttermilk, so the pancakes may be less tangy and the batter may need a little less liquid.
Can I prepare the batter ahead?
It is best to cook the batter soon after mixing because grated potato oxidizes and releases moisture as it stands. For easier prep, cook and mash the potato a day ahead, refrigerate it, and grate the raw potato shortly before making the batter.
How do I know the centers are cooked?
The exterior should be golden, and a cut through the thickest pancake should show tender potato throughout rather than a firm, raw center. If the outside is already dark, turn the heat down and cook more slowly, or finish the batch briefly in a 350°F (175°C) oven.
Can I make these gluten-free?
A cup-for-cup gluten-free flour blend can replace the all-purpose flour, though blends vary in how much liquid they absorb. Start with the listed amount, add buttermilk sparingly, and allow the batter to sit for 5 minutes before adjusting; the pancakes may be slightly more delicate when flipped.
Related
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- Poached Eggs Recipe Using Vinegar for Neat Whites
- Poached Eggs Sticking to the Pan? How to Prevent It
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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