Irish Boxty Potato Pancakes with Sour Cream

The rain was pattering against my kitchen window one dreary afternoon when I first attempted boxty pancakes. My grandfather, born in County Mayo, had described these golden Irish potato cakes with such reverence that I finally felt brave enough to recreate the taste of his childhood. The combination of raw and cooked potatoes creates this remarkable texture that's simultaneously fluffy and crisp – nothing else quite compares.

Last St. Patricks Day, I served these boxty pancakes at brunch instead of the expected corned beef and cabbage. My friend Sheila, whose grandmother hailed from Dublin, went suddenly quiet after her first bite. When I glanced over worriedly, I caught her closing her eyes with this soft smile that told me everything I needed to know. Some foods just carry memories across generations.

Ingredients

• Starchy potatoes: I learned after several attempts that russets or Idaho potatoes work best here, as their higher starch content creates that perfect contrast between the crisp exterior and fluffy interior.
• All-purpose flour: This binds everything together, but measure with a light hand as too much will make your boxty tough rather than tender.
• Sour cream: The slight tanginess balances the earthiness of the potatoes, and stirring a bit into the batter adds a subtle richness that elevates the whole dish.
• Whole milk: The fat content matters here, as it helps create a velvety texture that lower-fat milks just cant achieve.

Instructions

Prep your potatoes:

Start by grating half your potatoes on the large holes of a box grater, then gather them in a clean kitchen towel and squeeze with determination over the sink. Youll be shocked at how much water comes out.

Make the mash:

Boil the remaining potatoes until a fork slides in easily, about 10-12 minutes. After draining, mash them thoroughly while still hot for the smoothest texture.

Mix your batter:

Combine both potato preparations with the flour, baking powder, salt, and pepper in a large bowl. Watch how the grated raw potatoes give the mixture this lovely marbled appearance.

Add the wet ingredients:

Pour in the milk and melted butter, stirring just until everything comes together. The batter should be thick but still drop easily from a spoon.

Fry to golden perfection:

Heat oil in your skillet until a tiny drop of batter sizzles on contact. Spoon in the batter and gently flatten each pancake to about 1 cm thick, giving them space to spread.

Cook with patience:

Let them fry undisturbed for a full 3-4 minutes before flipping. That first side needs time to develop that signature golden crust that makes boxty so irresistible.

Serve immediately:

Transfer to a paper towel-lined plate to blot excess oil. Serve them hot with a generous dollop of sour cream and a sprinkle of bright green chives.

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When my sister was going through a rough patch last winter, I packed up a container of fresh boxty and drove them over to her place. We sat at her kitchen table, eating them straight from the container with our fingers, adding dollops of sour cream and laughing until we cried. Sometimes the simplest foods provide the deepest comfort when the world feels overwhelming.

Serving Suggestions

While tradition dictates a simple topping of sour cream, Ive discovered boxty makes an incredible base for so many flavor combinations. One summer morning, I topped them with smoked salmon, capers, and a squeeze of lemon, and the contrast between the crispy potato pancake and silky salmon was nothing short of magical. Another favorite pairing is a side of crispy bacon and a perfectly poached egg, allowing the yolk to create a rich sauce as you cut into everything.

Storage and Reheating

The first time I made boxty, I overestimated how many we could eat and ended up with leftovers. To my delight, they reheat beautifully the next day. Store them separated by parchment paper in an airtight container in the refrigerator for up to three days. When youre ready to enjoy them again, a quick minute or two in a hot, dry skillet restores their crispy exterior better than the microwave ever could.

Cultural Notes

Theres an old Irish saying: Boxty on the griddle, boxty in the pan, if you cant make boxty, youll never get your man. While the sentiment might seem outdated now, it speaks to how central these humble potato pancakes were to Irish home cooking. Many regions across Ireland have their own variations, some thinner like crepes, others more substantial like bread.

• In Northern Ireland, boxty is often served as part of an Ulster Fry breakfast alongside soda bread and black pudding.
• Some traditional recipes include buttermilk instead of regular milk for an extra tang that complements the earthy potatoes.
• If youre visiting Ireland, County Leitrim is particularly famous for its boxty, with some restaurants dedicated entirely to different preparations of this beloved dish.

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Theres something profoundly satisfying about transforming humble potatoes into these golden discs of comfort. Whether youre connecting with Irish heritage or simply exploring new breakfast options, boxty pancakes offer that rare combination of simplicity and delight that makes cooking worthwhile.

Recipe FAQs

→ What makes boxty different from regular potato pancakes?

Boxty uses both grated raw potatoes and mashed potatoes in the same batter. The raw potatoes add moisture and create a lighter, crispier texture, while the mashed potatoes provide structure and richness. This combination is what distinguishes traditional boxty from other potato pancakes.

→ Why is squeezing out moisture from grated potatoes important?

Excess moisture prevents the pancakes from becoming crispy and can make the batter too wet. Squeezing the grated potatoes in a clean kitchen towel removes water, allowing the pancakes to fry properly and develop a golden, crispy exterior while staying tender inside.

→ Can I prepare the batter in advance?

It's best to fry boxty immediately after preparing the batter, as the raw grated potatoes can oxidize and the batter may become watery over time. However, you can grate and squeeze the potatoes ahead of time and refrigerate them separately until ready to combine with other ingredients.

→ What oil temperature is best for frying?

Medium heat with vegetable oil is ideal. The oil should be hot enough to sizzle when batter hits the pan but not so hot that the outside browns before the inside cooks through. Medium heat allows the pancakes to cook evenly and develop a crispy golden crust.

→ What are traditional serving suggestions for boxty?

Serve boxty warm with sour cream as a simple breakfast. For heartier meals, pair with smoked salmon, crispy bacon, or fresh herbs. They also work well as a side dish alongside eggs, stews, or other Irish fare. Fresh chives or scallions make an excellent garnish.

→ How do I store leftover boxty?

Cooked boxty can be refrigerated in an airtight container for up to three days. Reheat gently in a skillet over low heat or in a warm oven until heated through. You can also freeze them for up to two months—thaw before reheating to maintain their crispy texture.