Boxty | Irish Potato Pancakes (Crispy and Delicious)
Boxty, the delightful Irish potato pancakes, are a comforting dish that combines the wholesome goodness of both mashed and grated potatoes. With their crispy exterior and tender inside, they can elevate any meal from breakfast to dinner. I first fell in love with boxty on a chilly Irish evening; the air was crisp, and I craved something warm and hearty. Hearing friends rave about this dish only fueled my curiosity, leading me to create my own version—and I’ve never looked back since! They’re easy to whip up with basic ingredients, making them a perfect choice for family gatherings or a cozy dinner at home.
Table of Contents
What makes this recipe shine is its simplicity; it highlights the potato’s natural flavor while providing a satisfying crunch. Such a delightful dish lets you play with variations like adding cheese or herbs, offering a new twist for anyone’s palate. It’s not only budget-friendly, but it’s also a crowd-pleaser, good for impressing guests or indulging in a guilty pleasure alone. If you haven’t tried making boxty yet, trust me, it’s worth it.
Why You’ll Love This Recipe
- Simple & Quick: With about 20 minutes of hands-on prep, you’ll have a delicious dish in no time.
- Irresistible Flavor: The combination of tender and crispy textures makes every bite an experience.
- Eye-Catching Appeal: Golden, crispy pancakes are sure to impress at any gathering.
- Flexible Serving: Enjoy them as a hearty breakfast, an impressive appetizer, or a snack.
- Diet-Friendly Options: Easily adapted to be vegan by swapping buttermilk for plant-based options.
Ingredients You’ll Need
- 2 cups cold mashed potatoes: Use a starchy variety like russets for the best flavor and texture. If you don’t have any, instant mashed potatoes work in a pinch, but nothing beats fresh.
- 2 cups grated raw potatoes: Grate them on the large holes of a box grater for maximum texture. If pressed for time, a food processor can handle this task efficiently.
- 2 cups all-purpose flour: Provides the structure needed to hold the batter together. Whole wheat flour can be substituted for a healthier twist, but it may alter the texture slightly.
- 1 1/2 teaspoons salt: Balances the flavors and enhances the taste of the potatoes. Adjust based on personal preference.
- 1 teaspoon baking soda: Helps the pancakes rise slightly and become fluffier. Ensure it’s fresh for the best results.
- 1 1/2 to 2 cups buttermilk: Adds a tangy flavor and moisture. You can substitute with a dairy-free option by using almond or oat milk combined with a teaspoon of vinegar.
- Butter, bacon grease, or lard for frying: Choose whatever suits your taste. For a vegan option, olive oil or coconut oil will work pleasantly too.
- Optional add-ins: Consider chopped green onions or shredded white cheddar cheese for extra flavor.
How to Make Boxty | Irish Potato Pancakes (Crispy and Delicious)
Prepare potatoes: Begin by boiling starchy russet potatoes—about 2 cups worth—until tender. Drain them well, then mash thoroughly and chill them until completely cold, which can even be done overnight for convenience.
Mix dry ingredients: In a small bowl, combine 2 cups all-purpose flour, 1 1/2 teaspoons salt, and 1 teaspoon baking soda. Combine them well and set aside, welcoming the delightful aroma of fresh flour.
Combine the mixture: In a large mixing bowl, add the chilled mashed potatoes, freshly grated raw potatoes (remember, your texture is crucial!), and your previously mixed flour.
Incorporate buttermilk: Pour in 1 1/2 cups of buttermilk and combine until the mixture comes together. If it seems too thick, don’t hesitate to add the extra buttermilk, a little at a time, until you achieve a slightly thick batter that holds its shape.
Heat pan for frying: Warm up some butter, bacon grease, lard, or oil in a heavy skillet over medium-high heat. The sizzle sounds promising; this is where the magic starts to happen.
Form patties: Using a scoop or spoon, drop the potato mixture into the hot skillet, shaping them into individual patties. Press them down gently to flatten, allowing for a better fry on both sides.
Fry until golden: Keep a watchful eye as the underside browns beautifully, then carefully flip each boxty to fry the other side until it’s golden and crispy as well. Remember, patience is key—too high a heat might crisp the outside while leaving the inside raw.
Keep warm in the oven: As you finish frying the remaining batches, place the cooked boxty into a warm oven, keeping them cozy while you complete the rest.
Serve hot: Once all the boxty are fried to perfection, serve them immediately, either plain or with a delightful topping, while they’re still warm and irresistible.
Storing & Reheating
To store leftover boxty at room temperature, keep them in a loose container for up to a day. If you plan to eat them later, refrigerate in an airtight container where they’ll last for about 3-4 days. For longer storage, freeze these beauties in a single layer on a baking sheet before transferring them to a freezer bag; they’ll hold well for up to three months. When you’re ready to enjoy again, simply reheat in a skillet over moderate heat for 5-7 minutes, flipping halfway for even heating. They may lose a bit of crispiness but refresh nicely with a touch of added oil.
Chef’s Helpful Tips
- Don’t rush the frying: Working on medium to low heat ensures that the insides cook thoroughly without burning the outsides.
- Texture Check: If your batter seems too dry, the additional buttermilk is your friend—it can transform your pancakes from dense to delightful.
- Flavors Galore: Experiment with different add-ins like herbs, garlic powder, or spices to customize your boxty.
- Perfectly cold potatoes: Ensure your mashed potatoes are cold to help maintain the right consistency in your batter.
- Make-ahead convenience: You can prep the mashed potatoes and grate the raw potatoes one day ahead to save time.
You’ve got all the essentials for creating scrumptious Irish potato pancakes. Imagine the crispy edges and the fluffy center tantalizing your palate now! Experiment with flavors, and explore different toppings or fillings for a unique twist.
Recipe FAQs
What kind of potatoes work best for boxty?
The best potatoes for boxty are starchy or mealy types, like russets. These types provide a fluffy texture and great flavor, making them ideal for both mashed and grated forms.
Can I make boxty ahead of time?
Absolutely! You can prepare the mashed potatoes and raw grated potatoes in advance, just remember to keep them covered and refrigerated until you’re ready to mix and fry.
Can I make boxty gluten-free?
Yes! Simply substitute the all-purpose flour with a good quality gluten-free flour blend. Ensure that your baking soda is gluten-free as well to keep it safe for those with food sensitivities.
What toppings do you recommend for boxty?
You can keep it classic with sour cream and chives or add cheese and bacon for a savory twist. For something sweet, try serving them with apple sauce or maple syrup—it’s all about your craving!
PrintMore Breakfast Recipes
- Valentine 2 Ingredient Bagel
- Lemon Fudge
- Breakfast Pigs in Cinnamon Rolls
- Apple Cinnamon Oatmeal Porridge
- Sweet Cabbage Strudel with Raisins and Brown Sugar
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Boxty | Irish Potato Pancakes (Crispy and Delicious)
- Prep Time: N/A
- Cook Time: 210 minutes
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Pan-fry
- Cuisine: Irish
Description
These crispy Irish Potato Pancakes, made with both cold mashed and grated potatoes, are a comforting dish full of flavor. A simple mix leads to a delightful treat that’s perfect for brunch or dinner!
Ingredients
- 2 cups cold mashed potatoes (can be made well in advance, use a starchy/mealy variety such as russets)
- 2 cups grated raw potatoes (use a starchy/mealy variety such as russets)
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 to 2 cups buttermilk (plus more as needed)
- butter, bacon grease, or lard for frying (vegan: use oil)
- optional add-ins: chopped green onions/scallions, shredded white cheddar cheese
Instructions
- Boil, drain, and mash the potatoes. Chill until cold or overnight.
- In a small bowl, mix together the flour, baking soda, and salt. Set aside. Grate the raw potatoes, place them on a clean cotton kitchen towel, and wring out as much liquid as possible.
- In a large mixing bowl, combine the cold mashed potatoes, grated potatoes, and the flour mixture.
- Add 1 1/2 cups buttermilk to the mixture and combine. If it seems too thick or dry, add a bit more buttermilk as needed.
- Heat some butter, bacon grease, lard, or oil in a heavy pan over medium-high heat. Form the potato mixture into patties and press them down to flatten. Fry until the underside is nicely browned, then flip and brown the other side. Adjust the cooking heat to ensure thorough cooking without burning.
- Keep the cooked boxty warm in the oven while you finish frying the rest.
- Serve hot.
Notes
Make sure to wring out the grated potatoes well to avoid a watery mixture.
These can be served with a variety of toppings, such as sour cream or additional cheese.
Leftovers can be stored in the fridge and reheated in a skillet for a quick meal.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
