Boxty Potato Pancakes

Boxty is a traditional Irish potato pancake, and there is an old rhyme that sums it up: "Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man." It is a playful saying, but it hints at how much this humble dish means in Irish cooking.

What makes boxty special is that it uses potato two ways: grated raw potato and mashed cooked potato, bound together with a little flour. The result is a pancake that is crisp and golden on the outside but soft and tender within. It is a wonderful way to use up leftover mash.

The two-potato method

The combination of raw and cooked potato is what gives boxty its distinctive texture. The grated raw potato provides structure and a slight crispness, while the mashed potato makes the inside soft and creamy. Getting the balance right is the key to a good boxty.

It is important to squeeze the excess liquid out of the grated raw potato. If you skip this step, the mixture will be too wet and the pancakes will not crisp up properly. A clean tea towel works well for this.

Method

1. Grate the raw potatoes and squeeze out as much liquid as you can.
2. In a large bowl, combine the grated potato, mashed potato, flour and salt.
3. Add the beaten egg and enough milk to make a thick, spoonable batter.
4. Heat a little butter or oil in a frying pan over a medium heat.
5. Spoon in ladlefuls of the mixture and flatten them slightly. Cook for 3 to 4 minutes on each side, until golden and cooked through.
6. Keep the cooked pancakes warm while you fry the rest. Serve hot.

Getting them crisp

The most common problem with boxty is pancakes that are soft and pale rather than crisp and golden. This usually means the pan was not hot enough, or the mixture was too wet. Use a medium-high heat and make sure the pan is properly hot before you add the batter. If the mixture looks too loose, add a little more flour.

Do not overcrowd the pan. Fry the pancakes in batches so each one has room to crisp up, and keep them warm in a low oven while you finish the rest.

How to serve boxty

Boxty is wonderfully versatile. It is delicious with a fried egg for breakfast, served alongside a stew for dinner, or simply spread with butter and a little salt. It also makes a great base for smoked salmon or a spoonful of sour cream.

If you enjoy potato dishes, you will love our colcannon and our slow-cooked Irish stew, both of which celebrate the humble potato in different ways.