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Discovering Boxty: A Delightful Irish Potato Pancake

The Allure of Boxty

Boxty is a cherished Irish dish that has roots going back to the late 18th century, utilized as a clever way to repurpose leftover cooked potatoes into a satisfying side dish. Picture an intersection of various potato delights: if a pancake, hash brown, potato latke, and rösti merged, the outcome would be something akin to boxty.

For the uninitiated, there are numerous techniques to prepare boxty. While they can be steamed like dumplings or baked, the most widely enjoyed method involves creating a batter from leftover mashed potatoes and freshly grated raw potatoes, which is then fried in butter until golden and crispy.

In my version of this recipe, I focus on the fried style, resulting in pancakes that boast a beautiful golden crust with crisp edges while maintaining a soft, fluffy interior. Infused with a tangy note from buttermilk, the savory potato taste shines through prominently. Let me share the secrets to achieving perfect boxty.

Fresh vs. Leftover Potatoes

This boxty recipe is notably straightforward and forgiving. Although the traditional approach favors using leftover mashed potatoes, I find that starting with freshly boiled potatoes yields a more consistent and dependable result. Using fresh potatoes alleviates uncertainties in texture and moisture content.

If you do opt for leftover mashed potatoes, just remember to adapt the recipe accordingly. Standard leftovers typically contain additional moisture from butter and dairy, potentially altering the balance of ingredients. Thus, it’s best to fold in buttermilk gradually, so the batter reaches a thick, slightly chunky consistency that avoids the common pitfalls of a too-loose mixture.

Key Ingredients for Perfect Boxty

Selecting the right type of potato is crucial. While varieties like red bliss or Yukon Gold can be utilized, russet potatoes with their high starch content are ideal for creating a light, tender texture paired with a crunchy exterior. Care should be taken not to overmix the batter, as this can lead to a gluey consistency and tough pancakes.

In a nod to my fondness for latkes, I incorporate some allium flavor by adding thinly sliced scallions to the boxty batter. While scallions aren’t a classic ingredient for this dish, they provide a subtle flavor boost without overwhelming the potatoes, plus they add a pop of color to the finished pancakes.

Serving Your Boxty

Boxty tastes best right off the skillet while still hot and crispy. If you’re preparing multiple batches, use a low oven to keep them warm and crisp. Transfer the cooked pancakes to a wire rack set over a baking sheet and place them in the oven to hold their warmth while you finish cooking.

A favorite way to enjoy boxty in my family is with a generous dollop of sour cream and a sprinkling of sliced scallions on top. They can stand as a light meal by themselves or pair deliciously with traditional Irish breakfast items like fried eggs, bacon, sausage, and beans.

Crispy Outside, Fluffy Inside: The Irish Way to Make Potato Pancakes

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1 cup all-purpose flour (4 1/2 ounces; 127 g)

2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume

1/2 teaspoon baking soda

1/4 teaspoon freshly ground black pepper

2 pounds (907 g) russet potatoes, divided

4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish

1 large egg

1 cup (240 ml) buttermilk

4 1/2 tablespoons (63 g) unsalted butter, divided

To serve (optional): Sour cream, shredded cheddar cheese, cooked bacon, fried eggs.

Begin by adjusting your oven rack to the middle position and preheating the oven to 200℉ (95℃). Line a baking sheet with a wire rack for keeping the pancakes warm.

In a bowl, combine flour, 1 teaspoon salt, baking soda, and black pepper, mixing well.

Peel and cut one pound of potatoes into 1/2-inch pieces. Add them to a saucepan with 1 teaspoon of salt and enough water to cover by one inch. Bring to a boil, then reduce to medium heat and simmer until tender, about 15 minutes. Drain and allow to cool before mashing until smooth.

Grate the remaining pound of potatoes using a box grater and squeeze out excess moisture. Combine the grated potatoes with the mashed potatoes, followed by scallions and egg, mixing gently. Stir in the flour mixture, then gradually add buttermilk until a thick batter forms.

In a skillet, melt 1 1/2 tablespoons of butter over medium heat. Pour in portions of the batter, cooking until golden brown on each side, about 4 to 6 minutes per side. Transfer to the wire rack in the oven and repeat with remaining batter, adding butter as needed between batches.

Equipment Needed

A box grater, a clean kitchen towel, a nonstick or cast iron skillet, a wire rack, and a baking sheet.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, either bake in a toaster oven or skillet until warm and crispy.

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