If you love potatoes, you will fall in love with Boxty, the original Irish recipe. This typical Irish “pancake” is much more than a simple fritter.
The magic of Boxty lies in its composition: a skillful mix of raw grated potatoes and cooked mashed potatoes, creating an incredible contrast of textures: crispy outside and very soft inside.
It’s the perfect recipe for anyone looking for a tasty alternative to the usual side dish or wanting to bring a touch of international tradition to the table, ideal served with a dollop of sour cream and a shower of chives. Make it once and it will become your new favorite comfort food!
Now let’s go right under the photo to discover how to make the Boxty, the original Irish recipe.
See you soon with the next recipe, Ana Amalia!
If you like savory pancakes, I’m sure you’ll enjoy these:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 12 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Cuisine: Irish
- Seasonality: All seasons
Ingredients to prepare Irish Boxty
- 6.3 oz potatoes (raw, grated)
- 5.3 oz potatoes (cooked, boiled and mashed into a puree)
- 1.5 cups all-purpose flour
- 2/3 cup milk (whole or skim)
- 1 tbsp baking powder (for savory preparations)
- 1/4 tsp salt
- 1/8 tsp black pepper (ground)
- 2 tbsp butter (for the pan)
- 1/3 cup sour cream
- to taste chives (chopped to garnish)
Tools
- 1 Frying pan 7 in diameter
- 1 Grater
- 1 Potato ricer
How to prepare Boxty, the original Irish recipe
1. Prepare the potatoes: Start with the cooked potato (about 5.3 oz): mash it well with a potato ricer or a fork until you obtain a smooth, lump-free puree. Leave it to cool slightly in a large bowl.
2. Grate the raw potato: Take the raw potato (about 6.3 oz), peel it and grate it finely.
Essential step: put the grated pulp into a clean cloth and wring it out firmly over the sink to remove all the vegetable liquid. The drier it is, the crispier your Boxty will be.
3. Make the batter: In the bowl with the puree, add the squeezed raw grated potato. Add the flour, the tablespoon of baking powder, a generous pinch of salt and a pinch of black pepper.
Start mixing while pouring the milk in a thin stream, until you obtain a thick, homogeneous batter (similar to traditional pancake batter).
4. Cooking in the pan: Heat a knob of butter in a nonstick pan. When it’s hot, pour a ladle of batter.
You can make small individual pancakes or two large Boxty that cover the bottom of the pan.
5. Perfect browning: Cook over medium heat for about 4-5 minutes per side. Flip the Boxty only when the base is well browned and set.
Continue cooking on the other side until it is crispy on the outside.
6. Garnish and serve: Serve the Boxty hot. For a chef’s touch, decorate the surface with ribbons of sour cream (you can use a piping bag or a teaspoon) and finish with a handful of freshly chopped chives or dill.
Boxty is also perfect as a base for smoked salmon or served with crispy bacon for a truly special Sunday brunch!
❄️ Storage: how to keep them perfect
Boxty is at its best just out of the pan, hot and crispy. However, if you have leftovers, here’s how to handle them:
In the refrigerator: You can store them in an airtight container for up to 2 days.
How to reheat: Avoid the microwave, which would make them rubbery. The secret to bringing back the crispness is to reheat them in a pan with a little butter for a couple of minutes or to place them in the air fryer at 356°F (180°C) for 3-4 minutes.
Freezing: You can freeze cooked Boxty, separating them with parchment paper. When needed, heat directly in the oven or in a pan without thawing.
💡 Extra tips from Grandma – Boxty Original Irish Recipe
Wringing is everything: When you grate the raw potato, don’t skip the cloth step. If you leave the vegetable water, the batter will turn gray and be too soft while cooking.
The right butter: For perfect browning, use clarified butter if you have it; it burns less easily and gives an even golden crust.
Ideal thickness: Don’t make them too thick! A thickness of about 3/8 inch is ideal to ensure the inside cooks well without burning the outside.
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FAQ (Questions & Answers) Boxty original Irish recipe
Can I prepare the batter in advance?
It’s better not to. The raw grated potatoes tend to oxidize and darken very quickly when exposed to air, making the batter grayish. The advice is to grate, mix and cook immediately to keep that beautiful golden color you see in the photos.
My Boxty breaks when I try to flip it, what am I doing wrong?
Probably the heat is too high or you’re in a hurry. Boxty needs about 5 minutes per side over medium heat: the base must form a solid crust before being flipped. If it’s still soft in the center, wait another minute before using the spatula.
I don’t have sour cream, what can I use instead?
No problem! You can make a quick version by mixing plain Greek yogurt with a teaspoon of lemon juice and a pinch of salt. Alternatively, Boxty is also delicious with cream cheese or simply with a drizzle of melted salted butter.
