Description
Boxty is a traditional Irish potato pancake made from a combination of grated raw potatoes and cold mashed potatoes mixed with flour and buttermilk, then fried until golden and crispy on the outside with a soft interior. This hearty dish is a staple of Irish cuisine dating back to the 1700s and makes for a versatile and comforting meal or side dish.
Ingredients
Scale
Potatoes
- 2 cups cold mashed potatoes (use a starchy/mealy variety such as russets, chilled or overnight)
- 2 cups grated raw potatoes (use a starchy/mealy variety such as russets)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
Liquids
- 1 1/2 to 2 cups buttermilk, plus more as needed
For Frying
- Butter, bacon grease, or lard (can substitute oil for vegan option)
Optional Add-ins
- Chopped green onions/scallions
- Shredded white cheddar cheese
Instructions
- Prepare the Mashed Potatoes: Boil the potatoes until tender, drain, and mash them well. Let the mashed potatoes chill until cold, preferably overnight, to ensure the best texture for the boxty.
- Prepare the Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Grate and Drain Raw Potatoes: Grate the raw potatoes using a coarse grater. Place the grated potatoes onto a clean cotton kitchen towel and thoroughly wring out as much liquid as possible to prevent sogginess in the pancakes.
- Mix the Batter: In a large mixing bowl, combine the cold mashed potatoes, grated and drained raw potatoes, and the flour mixture. Add 1 1/2 cups of buttermilk and mix until combined. If the batter feels too thick or dry, gradually add additional buttermilk to reach a slightly thick but spreadable consistency.
- Heat the Fat: Preheat a heavy skillet or frying pan over medium-high heat and add butter, bacon grease, lard, or oil. Allow it to melt and become hot but not smoking.
- Form and Fry Boxty: Scoop portions of the potato batter into the pan, shaping them into individual flat patties. Press them down gently to flatten. Fry on one side until it develops a nice golden-brown crust, then carefully flip and cook the other side until equally browned. Adjust the heat to avoid burning before the inside cooks through.
- Keep Warm and Serve: Transfer cooked boxty to a warm oven to keep hot while frying the remaining batter. Serve immediately for best taste and texture.
Notes
- Boxty is a traditional Irish dish that has been enjoyed since the 1700s and is a perfect combination of crispy and tender textures.
- Using starchy potatoes like russets is key to achieving the ideal consistency.
- Wringing out the grated potatoes removes excess moisture, preventing soggy pancakes.
- Optional add-ins such as green onions or cheddar cheese can add extra flavor and richness.
Nutrition
- Serving Size: 2 boxty pancakes
- Calories: 197 kcal
- Sugar: 3 g
- Sodium: 624 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 5 mg
