Boxty, Irish Potato Pancake Recipe
The humble potato. There are so many creations you can make with a spud. Fries. Chips. Baked. Roasted. Mashed. Scalloped… And then there is traditional boxty, an Irish potato pancake.
The great thing about boxty is that it can be tailored to what you plan to do with it.
You can keep the batter thick to create a patty-type pancake, perfect for serving as a side to a hearty helping of Whiskey Glazed Corned Beef.
Or you can make it thinner, more crepe-like, and fold it around some Steak & Guinness Pie.
When I make boxty I create a large batch and eat it for breakfast with my eggs or topped with Kerrygold butter and jam for afternoon tea.
Boxty does take a little work, and always begins with mashed potatoes, so be sure to make enough to have leftovers before you begin!
The ingredients are simple – masked potatoes, grated potatoes, milk, flour, and salt.
This recipe for pan boxty comes from my friend Padraic Og Gallagher (listen to his podcast episode here), owner of Gallagher's Boxty House in Temple Bar, Dublin, and one of Ireland's Food Ambassadors.
A visit to Gallagher's offers boxty in many ways – including my personal favorite, the dumpling. Truly, every time I visit Dublin I stop into The Boxty House for the Boxty Trio- dumplings, bread, and fries. So. Amazing.
There are a few steps to making boxty. None are terribly time consuming, and the result is so worth the effort.
Boxty Irish Potato Pancake
Ingredients
- 300 g appx 1.5 c raw potatoes, peeled (in the US use russet potatoes)
- 300 g appx 1.5 c mashed potatoes
- 300 g appx 1.5 c flour
- 10 g appx 2 tsp salt
- 850 ml appx 3.5 c milk
Instructions
- Grate raw potatoes into a muslin cloth and squeeze and much liquid as possible into a bowl. Let liquid stand for 20 minutes (do not dump).
- Gently pour off liquid and keep the starch at the bottom of the bowl.
- Add grated and mashed potatoes to the flour. Mix.
- Add starch and salt to the potato mixture. Mix.
- Slowly add about 3/4 of the milk to make the batter a pouring consistency. If batter is too thick continue adding milk. For a dense pancake use less milk, for a thinner pancake use more milk. This is really up to your preference.
- Let batter rest appx 30 minutes.
- Use a ladle to add batter to an oiled pan (I use a griddle) over medium heat. Cook 2-3 minutes or until golden.
- Turn and cook another 2-3 minutes.
- Eat warm or refrigerate, divided by parchment or wax paper.
Video
Notes
- A (Brief) History of Corned Beef in Ireland - October 9, 2024
- Doolin Inn | Where to Stay in Doolin - October 7, 2024
- What to Do on the Dingle Peninsula in 2 Days - October 6, 2024
