Why You’ll Love This Recipe

• Features a unique and satisfying texture by combining both raw and mashed potatoes.
• Incredibly versatile: perfect for breakfast, brunch, or as a side dish for dinner.
• A great way to use up leftover mashed potatoes, reducing food waste.
• Simple, rustic, and made from inexpensive, everyday ingredients.

Equipment You’ll Need

• Box grater
• Large mixing bowl
• Clean kitchen towel or cheesecloth
• Whisk
• Large non-stick skillet or griddle
• Spatula

Ingredients

• 1 cup (about 2 large) raw Russet potatoes, peeled
• 1 cup cold, unseasoned mashed potatoes
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large egg, lightly beaten
• 1/2 to 3/4 cup buttermilk
• Butter or neutral oil, for frying

Instructions

1. Using the fine side of a box grater, grate the raw potatoes into a clean kitchen towel or a double layer of cheesecloth.
2. Gather the corners of the towel and twist tightly over a bowl to squeeze out as much liquid as possible. This step is crucial for a crispy boxty. Discard the liquid.
3. In a large mixing bowl, combine the squeezed, grated potatoes and the cold mashed potatoes. Use a fork to break up the mashed potatoes and mix them evenly with the grated ones.
4. Add the all-purpose flour, baking soda, salt, and pepper to the potato mixture. Stir until everything is well combined.
5. In a separate, smaller bowl, whisk together the beaten egg and 1/2 cup of buttermilk.
6. Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. The batter should be thick but spoonable, similar to a thick pancake batter. If it seems too stiff, add the remaining 1/4 cup of buttermilk, one tablespoon at a time.
7. Place a large non-stick skillet or griddle over medium heat. Add a tablespoon of butter or oil and let it melt and shimmer.
8. Spoon about 1/4 cup of the batter per boxty onto the hot skillet. Use the back of the spoon to gently flatten each one into a round pancake, about 1/2-inch thick.
9. Cook for 4-5 minutes per side, until deep golden brown and crispy on the outside and cooked through on the inside. Do not overcrowd the pan; cook in batches, adding more butter or oil as needed.
10. Transfer the cooked boxty to a wire rack or a plate lined with paper towels. Serve immediately.

Expert Cooking Tips

• Use starchy potatoes like Russets or Idahos. They have a lower water content and a fluffy texture that’s perfect for boxty.
• The most important step is squeezing the liquid from the grated raw potatoes. Any excess moisture will make the boxty soggy and prevent it from crisping up.
• Don’t overmix the batter. Mix just until the ingredients are combined to keep the boxty tender.
• Cook over steady medium heat. If the heat is too high, the outside will burn before the raw potato inside has a chance to cook through.

Substitutions and Variations

For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and letting it sit for 5 minutes. For extra flavor, feel free to add 2 tablespoons of finely chopped chives or scallions to the batter.

Common Mistakes to Avoid

The most common mistake is failing to remove enough liquid from the grated potatoes, resulting in a soggy, dense pancake that won’t crisp properly. Another frequent error is using waxy potatoes (like red or new potatoes), which can make the boxty gummy instead of fluffy. Finally, avoid making the pancakes too thick, as this can lead to a raw, starchy center even when the outside is perfectly browned.

Serving Suggestions

Boxty is incredibly versatile. For a classic Irish breakfast, serve it alongside fried eggs, bacon (rashers), and sausages. It’s also fantastic topped with a dollop of sour cream and a sprinkle of fresh chives or smoked salmon. For dinner, use it as a hearty side dish to soak up the gravy from a beef stew or a roast. You can even enjoy a sweet version by drizzling it with a bit of honey or maple syrup.

Storage and Reheating Tips

Store leftover boxty in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer in a dry skillet over medium heat, in a 350°F (175°C) oven for about 10 minutes, or even in a toaster until warmed through and crispy.

Frequently Asked Questions

What exactly is boxty?

Boxty is a traditional Irish potato pancake made with a mixture of finely grated raw potato and cooked mashed potato. This combination gives it a unique texture that is crispy on the outside and soft and slightly dense on the inside.

Can I use leftover mashed potatoes for this recipe?

Absolutely! In fact, leftover mashed potatoes are ideal for making boxty. Just make sure they are cold and relatively plain (not loaded with excessive butter, cream, or other flavorings).

Why did my boxty fall apart in the pan?

This can happen for a few reasons. The batter might have been too wet (from not squeezing the potatoes enough), or you may not have used enough binder (flour and egg). Also, ensure your pan is sufficiently hot and oiled before adding the batter, and wait until the first side is fully browned and set before attempting to flip it.

Conclusion

There you have it—a true taste of Ireland that’s ready to revolutionize your breakfast routine. With its incredible texture and deeply satisfying flavor, boxty is more than just a potato pancake; it’s a piece of culinary history that proves simple ingredients can create something truly extraordinary. So next time you’re reaching for that bag of frozen hash browns, pause and remember the humble, heroic boxty. Give it a try, and you’ll soon understand why it deserves the crown as the new breakfast king.