Boxty "Irish Potato Pancakes" - Do Recipes
Boxty

Boxty “Irish Potato Pancakes”

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Boxty, traditional Irish potato pancakes, boast a crispy exterior and a fluffy interior, crafted from a blend of grated and mashed potatoes. Simple yet irresistibly delicious, this recipe guarantees delightful results that you’ll love.

Boxty

What is Boxty?

Boxty, a traditional Irish potato pancake, derives its name from the Irish phrase “arán bocht tí,” meaning “poorhouse bread,” or possibly from “bácús,” referring to a bakehouse. This dish combines raw grated potato with cooked mashed potatoes to create a texture reminiscent of a hash brown pancake. While typically fried like a pancake, boxty can also be baked in a loaf pan, sliced, or shaped into dumplings and simmered.

Dating back to the 1700s, boxty has been a dietary staple in Ireland. An old Irish rhyme underscores its cultural importance:

“Boxty on the griddle; boxty on the pan. If you can’t make boxty, you’ll never get a man!”

While boxty is enjoyed throughout the year, it holds a special place on St. Brigid’s Day (February 1st), honoring the patron saint of dairy.

Made with simple ingredients like grated and mashed potato, flour, baking soda, and buttermilk, each component plays a crucial role. Buttermilk not only adds flavor but also activates the baking soda, providing the potato pancakes with a subtle lift.

Through research into old recipes and conversations with friends from Ireland, I’ve discovered various binding agents used in boxty batter—ranging from buttermilk to milk, cream, eggs, and butter—each contributing to a distinct texture. The choice largely depends on personal preference, allowing for experimentation to find the perfect fit.

Boxty

How to Serve Boxty?

The essential tip is to serve the boxty straight from the frying pan or as promptly as possible to preserve their crispy outer layer. Tradition dictates pairing them with freshly churned butter, a homage to St. Brigid, the patron saint of dairy. Alternatively, they can be enjoyed with crème fraîche and a garnish of scallions or green onions, alongside bacon and eggs, smoked salmon, or even with a drizzle of honey for a sweet twist. Modern variations may incorporate shredded white cheddar and parsley or scallions into the batter for added flavor.

Can Boxty Be Made in Advance?

Yes they can!  Wrap and store them in the refrigerator and reheat them by frying them in a skillet with more butter.

Irish Boxty Recipe

Let’s get started!

Boil, drain, and mash the potatoes.  Chill until cold or overnight.

In a small bowl, combine the flour, baking soda and salt.  Set aside.

Boxty

Grate the potatoes, then place them on a clean kitchen towel and squeeze out excess liquid.

Note: Traditionally, the method involves squeezing the potato water into a bowl, allowing the starch to settle at the bottom for about 30 minutes, then pouring off the liquid and retaining the starch to mix back into the boxty batter. This starch acts as a binder and contributes to a crispier texture. While many Irish chefs still follow this process, others do not. You can choose which result you prefer. If you skip this step, you may need to reduce the amount of buttermilk used.

Boxty

Place the cold mashed potatoes, grated potatoes, and flour mixture in a large mixing bowl.

Add 1 1/2 cups buttermilk and combine the mixture.  If the mixture is too thick/dry, add a little extra.

Boxty

Heat butter, bacon grease, lard, or oil in a sturdy pan over medium-high heat. Spoon the potato mixture into the pan to shape individual patties, pressing down gently to flatten.

Fry until the bottom turns golden brown, then flip and fry until the other sides achieve the same color. Take care not to cook them too quickly, as the exterior may brown before the raw potato cooks through. Adjust the heat accordingly.

Keep the cooked boxty warm in the oven while you fry the remaining batches.

Frying Tips

The key to frying boxty successfully is to take it slow rather than rushing. Since boxty contains raw grated potato, it requires sufficient cooking time to ensure the interior is fully cooked. If fried too quickly, you’ll get a brown and crispy exterior but an undercooked interior. Fry them over moderate heat to allow the interior to catch up with the exterior.

While you can use oil for frying, we strongly recommend using butter, high-quality lard, or bacon grease for the best flavor.

Boxty

Serve hot immediately.

Enjoy!

Boxty

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