Boxty is an Irish potato dish, especially associated with the north midlands, made by combining grated raw potato with cooked mashed potato and cooking the mixture on a griddle or in a skillet. Recipes vary by region and family; this pancake-style version has crisp, browned edges and a tender middle, and it makes good use of both forms of potato.
Ingredients
- 1 medium russet potato, about 8 oz (225 g) before peeling
- 1 cup (225 g) cold, plain mashed potato
- 3/4 cup (95 g) all-purpose flour
- 1/2 cup (120 ml) buttermilk, plus up to 2 tablespoons (30 ml) more if needed
- 1 teaspoon (5 g) fine salt
- 1/4 teaspoon (1 g) baking soda
- 2 tablespoons (28 g) butter, divided, for cooking
Instructions
- Grate and drain the raw potato. Peel the russet potato and grate it on the large holes of a box grater. Set the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid. The grated potato should feel damp, not watery. Leave its natural starch in the shreds rather than rinsing them; that starch helps the pancakes hold together.
- Mix the potato batter. In a medium bowl, stir together the flour, salt, and baking soda. Add the cold mashed potato and grated potato, breaking up large clumps of mash with a fork. Pour in the buttermilk and mix until everything is evenly combined. The batter should be thick and scoopable, not pour like ordinary crepe batter. If it is crumbly, mix in more buttermilk a tablespoon (15 ml) at a time. If it seems loose, add flour a tablespoon (about 8 g) at a time.
- Heat the skillet. Set a heavy skillet or flat griddle over medium heat and let it warm for 2 to 3 minutes. Add a small piece of butter and spread it across the cooking surface. The butter should sizzle gently but should not smoke. A moderate, steady heat gives the raw potato time to cook through before the outside becomes too dark.
- Shape the boxty. Scoop a scant 1/3 cup of batter into the skillet for each pancake. Make pancakes about 4 inches (10 cm) across and no more than 1/2 inch (1.25 cm) thick, gently spreading the batter with the back of the spoon. Leave a little space between them so you can turn each one without breaking it. Cook in batches rather than crowding the pan.
- Cook until browned and tender. Cook each pancake for 3 to 4 minutes on the first side, until the edges look set and the underside is deeply golden. Slide a thin spatula underneath and flip carefully, then cook the second side for another 3 to 4 minutes. If the pancakes brown quickly while the centers still seem firm or raw, lower the heat. The finished centers should be hot, tender, and free of a hard, crunchy raw-potato texture.
- Finish the batches. Transfer cooked pancakes to a plate and continue with the remaining batter, adding a little of the remaining butter to the skillet as needed. Wipe away any burnt butter between batches, then let the pan return to medium heat before adding more batter. Serve the boxty hot, while the edges are still crisp.
Tips
- Use plain mash. Cold leftover mashed potato is convenient, but it should not contain lots of milk, cream, or added seasoning. Very soft or buttery mash can make the batter loose and rich; add flour a spoonful at a time if needed. If starting from freshly cooked potato, mash it plainly and let it cool before measuring.
- Squeeze the grated potato well. Excess water is a common cause of thin batter and pancakes that fall apart. A clean tea towel works better than pressing the shreds lightly in a sieve. Don’t squeeze until the potato is bone-dry; it should still feel moist, and its starch should remain with it.
- Adjust the heat rather than rushing. If the surface scorches before the middle cooks, the pan is too hot or the pancakes are too thick. Reduce the heat and make the next pancakes slightly flatter. Let the skillet recover its heat between batches so the last pancakes brown as well as the first.
- Make a buttermilk substitute if necessary. Stir 1/2 tablespoon (7.5 ml) lemon juice or white vinegar into 1/2 cup (120 ml) milk and leave it for 5 minutes. It will be thinner and less tangy than buttermilk, but it supplies the acidity that works with the baking soda. Add it gradually because the batter may need a little less liquid.
Serving Suggestions
Serve boxty straight from the skillet with butter, flaky salt, and black pepper for a simple side or light meal. For a more filling plate, add fried or poached eggs, crisp bacon, smoked salmon, or a spoonful of sour cream and chopped chives. If serving with eggs, cook them until the whites and yolks are firm if boiling them; for other egg preparations, follow safe cooking guidance. Boxty also pairs well with a bowl of vegetable soup or a stew, where the potato pancakes can take the place of bread.
For a breakfast or brunch spread, set out the pancakes warm with bowls of butter, jam, and savory toppings so everyone can choose. Their mild potato flavor is especially good alongside sharp cheddar, sautéed mushrooms, or soft cooked cabbage. If making several batches for a meal, serve them as soon as they are cooked for the crispest edges; they soften a little as they sit, but remain tasty and can be reheated.
Variations
Boxty has more than one traditional form: depending on the place and household, the potato mixture may be cooked as griddle pancakes, formed into dumplings, or made into a loaf. This recipe focuses on the skillet pancake style, but the balance of raw grated and cooked potato can vary. For a more pronounced grated-potato texture, use a little less mash and a little more grated potato, keeping the overall mixture thick enough to shape and turn.
For a slightly richer pancake, replace 1 tablespoon (15 ml) of the buttermilk with melted butter, allowing it to cool before stirring it in. You can also fold in 2 tablespoons (about 10 g) finely sliced chives or scallion greens. These additions are not needed for the basic recipe, and strong herbs or spices can obscure the simple potato flavor. For a gluten-free variation, use a cup-for-cup gluten-free flour blend that includes a binder; the pancakes may be a little more delicate, so make them smaller and flip them only once the underside is properly set.
Storage and Reheating
Let leftover pancakes cool briefly, then refrigerate them in a shallow airtight container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Separate layers with parchment if you want to prevent sticking. For longer storage, freeze cooled boxty in a single layer until firm, then pack it in a freezer-safe container or bag; for best texture, use within 2 months. Thaw overnight in the refrigerator or reheat from frozen.
To bring back the browned surface, warm the pancakes in a lightly buttered skillet over medium-low heat, turning once. You can also arrange them in a single layer on a baking sheet and heat in a 350°F (175°C) oven until hot, usually about 8 to 12 minutes; frozen pancakes may need longer. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid leaving cooked boxty at room temperature for more than 2 hours.
Frequently Asked Questions
What kind of potato works best for boxty?
Russet potatoes are a reliable choice because they are starchy and grate easily, and their starch helps bind the mixture. Floury potatoes such as other baking varieties also work. Waxy potatoes can be used, but they contain more moisture and may produce a denser, less cohesive pancake, so squeeze the grated potato especially thoroughly.
Can I make boxty without buttermilk?
Yes. Use the milk-and-lemon-juice or milk-and-vinegar substitute in the tips, or use plain yogurt thinned with a little milk until it is easy to stir. Buttermilk adds a mild tang and its acidity activates the baking soda; plain milk alone will work in a pinch, but the pancakes may be a little less tender and flavorful.
Why are my boxty pancakes falling apart?
The batter may have too much moisture, the pancakes may be too large or thick, or the first side may not have set before you flip it. Squeeze the raw potato firmly, make modest-sized pancakes, and wait until the edges look set and the underside releases easily from the skillet. If the mixture still feels loose, stir in flour a tablespoon at a time.
Can I prepare the batter ahead?
It is best to cook the batter soon after mixing. Grated raw potato can darken as it sits, and it can release additional liquid, which changes the batter’s texture. For a head start, measure the dry ingredients and have the cold mashed potato ready, then grate and squeeze the raw potato and combine everything shortly before cooking.
Can I make boxty without baking soda?
Yes. Baking soda gives a little lift when combined with the acidic buttermilk, but it is not essential to the basic potato pancake. Without it, the boxty will be somewhat flatter and more compact. Do not add extra baking soda to compensate for a thin batter; adjust the flour or buttermilk instead.
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