Boxty | Irish Potato Pancakes (Crispy and Delicious)
Boxty | Irish Potato Pancakes (Crispy and Delicious) is one of those timeless dishes that never fails to impress. With a crispy exterior and a tender, fluffy inside, these potato pancakes are a true celebration of Irish cuisine. Imagine biting into a perfectly cooked pancake that juxtaposes those delightful textures against the backdrop of wholesome, starchy potatoes. Whether you grew up enjoying them during family gatherings or just recently came across this dish, you’re in for a treat that’s deeply satisfying.
Table of Contents
The beauty of boxty lies in its simplicity. Made primarily of potatoes—both boiled and grated—combined with flour and buttermilk, these pancakes are not just delicious; they’re also budget-friendly. Perfectly crisped in your favorite cooking fat, they hold flavors that will transport you straight to the heart of Ireland. Plus, they can easily be customized with your favorite add-ins, making them a versatile staple in your recipe repertoire. So roll up your sleeves and get ready to make some incredible Boxty!
Why You’ll Love This Recipe
- Simple & Quick: With just a few ingredients, you can whip these up in no time.
- Irresistible Flavor: Each bite is a warm, buttery hug, thanks to those starchy potatoes.
- Eye-Catching Appeal: They’re not only tasty but also visually appealing—golden and crispy!
- Flexible Serving: Perfect for breakfast, brunch, or as a hearty snack any time of day.
- Diet-Friendly Options: Easily made vegan by substituting with oil instead of animal fats.
Ingredients You’ll Need
- 2 cups cold mashed potatoes: Using a starchy variety like russets ensures a creamy texture. Make these ahead of time for convenience!
- 2 cups grated raw potatoes: Help provide that lovely texture and must be well-drained; russet potatoes work best.
- 2 cups all-purpose flour: This is the base that binds the ingredients together. For a gluten-free option, you might try gluten-free all-purpose flour.
- 1 1/2 teaspoons salt: Essential for enhancing the flavors of the potatoes.
- 1 teaspoon baking soda: This gives the pancakes a nice lift and fluffiness.
- 1 1/2 to 2 cups buttermilk: Adds moisture and a slight tang; if you don’t have buttermilk, you can substitute it with milk mixed with a teaspoon of vinegar or lemon juice.
- Butter, bacon grease, or lard for frying: Adds richness to the crispy exterior. If you prefer a vegan option, using oil works perfectly here.
- Optional add-ins: Chopped green onions/scallions or shredded white cheddar cheese can give an extra flavor kick—use them if desired!
How to Make Boxty | Irish Potato Pancakes (Crispy and Delicious)
Boil and Mash: Begin by boiling your potatoes—preferably russets—until fork-tender. Once drained, mash those potatoes until smooth and creamy. Chill them in the refrigerator until they’re cold, which can even be done the night before!
Prepare Dry Ingredients: In a small bowl, combine 2 cups all-purpose flour, 1 teaspoon baking soda, and 1 1/2 teaspoons salt. Mix this blend well and set it aside to ensure even distribution of the baking powder.
Grate and Drain Potatoes: Next, take 2 cups of raw potatoes and grate them using a box grater. Place them on a clean cotton kitchen towel and wring out as much liquid as possible. This is crucial for avoiding soggy pancakes, so don’t skip this step!
Combine Ingredients: In a large mixing bowl, combine your chilled mashed potatoes, grated potatoes, and the dry flour mixture. Now pour in 1 1/2 cups of buttermilk and mix well. If the mixture feels too thick, don’t hesitate to add a little more buttermilk until you reach the right consistency.
Fry the Patties: Heat up your choice of frying fat (butter, bacon grease, or lard) in a heavy skillet over medium-high heat. Using a scoop, portion out the potato mixture into the pan, pressing down gently to flatten into patties. Cook each side until they are beautifully golden brown and cooked through—be mindful not to crank up the heat too much, as you want to ensure the insides are cooked without burning the exterior.
Keep Warm: Once nicely browned on both sides, transfer the boxty to a warm oven. This will keep them cozy and warm while you cook the remaining pancakes in batches.
Serve Hot: Once all the pancakes are fried, serve them immediately for the ultimate experience. Enjoy them plain or topped with your choice of toppings such as sour cream, applesauce, or even a sprinkle of fresh herbs.
Storing & Reheating
You can store any leftover boxty at room temperature for about 2 hours. For longer storage, transfer them to an airtight container in the fridge for up to 3 days. For freezing, layer them with parchment paper and place in a freezer-safe container for up to 3 months. When you’re ready to enjoy them again, reheat in a skillet over medium heat for around 5 minutes on each side or warm them in the oven at 350°F until heated through. Expect slight texture changes, so a quick crisp in the pan will refresh them beautifully.
Chef’s Helpful Tips
- Avoid excess moisture in the raw potatoes to prevent sogginess; thoroughly wring out water after grating.
- Ensure your mashed potatoes are cold to help bind everything together.
- Cooking the pancakes too fast can lead to a burnt crust with raw insides; maintain a medium heat.
- Experiment by adding chopped green onions or cheese to the mixture for an extra flavor boost.
- Consider making a double batch to freeze; they’re just as delicious reheated!
Boxty | Irish Potato Pancakes (Crispy and Delicious) are more than just a side dish; they’re a hearty, comforting delight that evokes feelings of home. These pancakes bring joy to any meal and are perfect for sharing with family and friends. Don’t hesitate to adjust the flavors to fit your preferences, whether by adding fresh herbs for a springtime twist or spices that remind you of other cuisines. Dive in and make these boxty your own!
Recipe FAQs
What Type of Potatoes are Best for Boxty?
Using starchy potatoes like russets is ideal for making boxty as they provide a creamy texture when mashed and help the pancakes hold their shape. You can also mix different types, but keep the majority starchy for the best results.
Can I Make Boxty Vegan?
Absolutely! To make these pancakes vegan, simply substitute the butter or lard with your preferred vegetable oil for frying, and use a plant-based milk mixed with vinegar as a buttermilk substitute.
Is Boxty Freezable?
Yes, boxty can be frozen for future meals. Ensure they are fully cooled, layer with parchment paper in an airtight container, and store for up to 3 months. Reheat them straight from the freezer, adjusting cooking time as needed.
What Can I Serve with Boxty?
These delicious pancakes are quite versatile! Enjoy them with sour cream, applesauce, or your favorite savory toppings like meats or vegetables. They also pair beautifully with eggs for breakfast or brunch!
More Breakfast Recipes
- Valentine’s Brunch Croissant Bake
- Spring Brunch Board with Eggs, Pastries, Fruit & Dips
- Fluffy St. Patricks Day Green Buttermilk Pancakes
- Asparagus and Gruyere Quiche | Easy Spring Breakfast
- Mini Frittata Muffins with Dill
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📖 Recipe Card
Boxty | Irish Potato Pancakes (Crispy and Delicious)
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Total Time: 4 hours
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Irish
Description
Enjoy the mouthwatering taste of Boxty, Irish Potato Pancakes made from cold mashed and grated potatoes. This recipe offers simple preparation and is perfect for a comforting dinner option or a quick and easy meal any time of the day.
Ingredients
- 2 cups cold mashed potatoes
- 2 cups grated raw potatoes
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 to 2 cups buttermilk
- 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 the flour, baking soda, and salt; set aside. Grate the raw potatoes, then wring them out using a clean kitchen towel to remove excess liquid.
- In a large mixing bowl, combine the cold mashed potatoes, grated potatoes, and flour mixture.
- Add 1 1/2 cups buttermilk and mix until combined. If too thick, add more buttermilk as needed.
- Heat butter, bacon grease, lard, or oil in a heavy pan over medium-high heat. Scoop the potato mixture into the pan to form patties, pressing them down to flatten.
- Fry until the bottom is browned, then flip and cook the other side until same. Adjust heat to ensure thorough cooking without burning.
- Transfer cooked boxty to a warm oven while frying the remaining batches.
- Serve immediately while hot.
Notes
Chilling the mashed potatoes before using them helps develop the flavor.
Ensure to remove as much moisture as possible from the grated potatoes for crispy pancakes.
Feel free to customize with favorite add-ins like green onions or cheese.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
