Boxty is a traditional Irish potato pancake made from a mixture of grated raw potato, mashed potato, flour, and buttermilk. It is crisp at the edges and tender inside.
The key is squeezing excess moisture from the grated potato and cooking the pancakes over moderate heat so the center cooks before the outside becomes too dark.
Use a clean towel to wring out the grated potato thoroughly; this keeps the batter cohesive and helps the pancakes brown evenly.
Serving Suggestions
Serve with crisp bacon, sour cream, chopped chives, and a green salad or sautéed cabbage.
Recipe Notes
Boxty is best fresh, but leftover pancakes can be refrigerated for 2 days and reheated in a dry skillet or toaster oven.
Irish Boxty with Bacon and Chives
Rustic Irish potato pancakes with crisp edges and tender centers, served with bacon, sour cream, and chives.
Ingredients
Equipment
Method
Prepare the Potatoes:
- Boil half of the peeled potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth.
- Grate the remaining potatoes. Wrap them in a clean kitchen towel and squeeze firmly over the sink until very dry.
- Combine the mashed potato, grated potato, flour, baking soda, and salt. Stir in the buttermilk until a thick batter forms.
Cook the Boxty:
- Melt half of the butter in a large cast-iron skillet over medium heat.
- Drop the batter into the skillet in four portions and press each into a 1/2-inch-thick pancake.
- Cook for 4 to 5 minutes per side, adding the remaining butter as needed, until golden brown and cooked through.
- Meanwhile, cook the bacon in a second skillet or on a sheet pan until crisp. Drain on a rack.
Serve:
- Serve the boxty hot with bacon, sour cream, and chives.
Nutrition
Notes
- If the batter seems loose, add a spoonful of flour; grated potatoes vary in moisture even after squeezing.
- Keep cooked boxty warm on a rack in a low oven while finishing the batch.
