Irish Boxty Potato Pancakes

My grandmother never measured anything when she made boxty, but she always said the secret was in the squeeze—getting every last drop of moisture out of those raw potatoes until your arms ached. I stood on a chair beside her stove watching golden cakes bubble and flip, their earthy smell filling the tiny kitchen. Now whenever I grate potatoes, I'm transported back to that cloudy morning, her weathered hands deftly patting batter into the pan. Some traditions stick with you like the scent of frying potatoes on a Sunday morning.

Last winter, during that week when snow kept us housebound for days, my roommate and I made a triple batch. We stood around the stove taking turns at the spatula, burning our tongues on hot pancakes straight from the pan. Something about the rhythm of grating, mixing, frying made being stuck inside feel like a gift instead of a burden. We ate them standing up with sour cream dripping down our chins, laughing at nothing in particular.

Ingredients

• Potatoes: Using both raw grated and cooked mashed potatoes creates the perfect texture—raw gives crunch, cooked adds creaminess that prevents the center from being dense
• Flour: All-purpose flour provides structure without making the pancakes too heavy or bread-like
• Baking powder: This ensures a slight lift, keeping the interior tender rather than gummy
• Salt and pepper: Potatoes need aggressive seasoning to shine, so dont be shy with the pepper
• Whole milk: Creates a thick, pourable batter that holds together in the pan while staying moist inside
• Butter and oil: Butter gives flavor and golden color, oil prevents burning—using both is the winning combination
• Sour cream: The cool tangy topping cuts through the richness and perfectly balances the earthy potatoes

Instructions

Squeeze the raw potatoes:

Wrap your grated raw potatoes in a clean tea towel or cheesecloth and twist until your arms shake, extracting as much liquid as possible until the potatoes feel almost dry to the touch.

Combine your potatoes:

Mix the squeezed raw potatoes with your cooled mashed potatoes in a large bowl until they form a starchy, speckled base.

Add the dry ingredients:

Whisk in flour, baking powder, salt, and pepper until everything is evenly distributed through the potato mixture.

Form the batter:

Pour in milk gradually, stirring until you have a thick batter that holds its shape when dropped from a spoon—still slightly lumpy is perfect.

Heat your fat:

Melt butter with oil in a large nonstick skillet over medium heat until the butter foams slightly and the surface shimmers.

Cook the boxty:

Drop generous spoonfuls into the pan, gently flattening to about half an inch thick, and fry for 3 to 4 minutes per side until deeply golden and crisp.

Drain and serve:

Transfer finished pancakes briefly to paper towels, then serve immediately with sour cream while theyre still hot and audibly crunchy.

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My friend Sarah swears she fell in love with Irish food the first time she tried boxty at a pub in Dublin. She came back raving about these potato pancakes for months, so I finally recreated them for her birthday dinner. Watching her take that first bite, eyes closed, transported back to that rainy Dublin afternoon—that's what cooking is really about.

Getting the Texture Right

The key to perfect boxty is balance between the two potato textures. Too much raw potato and the center stays dense and undercooked, too much mashed and you lose that signature crunch. The ideal ratio gives you a crisp shell with a creamy, almost mashed-potato interior that feels luxurious in every bite.

Make-Ahead Magic

You can grate and squeeze the raw potatoes up to 24 hours in advance—just store them submerged in cold water to prevent discoloration, then drain and squeeze again before mixing. The mashed potatoes can be prepared days ahead, making this surprisingly doable for a busy morning when you want something special but dont have hours to prep.

Serving Beyond Breakfast

While these are perfect alongside eggs and bacon, boxty shines as a dinner side too. They pair beautifully with roasted meats, create a stunning base for smoked salmon and créme fráiche, or even stand alone as a comforting snack with just sour cream and chives. The mild, potato-forward flavor adapts to whatever meal youre serving.

• Try adding a handful of grated sharp cheddar to the batter for a savory twist
• Swap chives for fresh dill if serving with salmon
• Keep cooked pancakes warm in a 200F oven while finishing the batch

Save

There's something deeply satisfying about transforming the most ordinary ingredient into something extraordinary. These humble pancakes might just become your new favorite way to eat potatoes.

Questions & Answers

→ What potatoes work best for these pancakes?

Use a mix of raw grated and cooked mashed potatoes to balance texture and moisture, resulting in tender yet crispy pancakes.

→ Can I substitute the flour used in the batter?

All-purpose flour is recommended for structure, but you can try gluten-free blends; texture may vary slightly.

→ How do I achieve a crispy exterior on the pancakes?

Fry the batter in a hot pan with a mix of butter and vegetable oil, cooking each side until golden brown.

→ Is it necessary to squeeze out moisture from the grated potatoes?

Yes, removing excess moisture prevents soggy pancakes and helps achieve a crisp texture.

→ What are common toppings to accompany these pancakes?

Sour cream is traditional, but chopped chives add freshness; smoked salmon or bacon also complement well.

→ Can I prepare the batter ahead of time?

The batter is best used fresh for optimum texture, but it can be refrigerated briefly before frying.