I still remember the first time I tried to make boxty. It was a disaster—the pancakes fell apart in the pan, leaving a starchy mess. After years of tweaking and talking to Irish home cooks, I've nailed down a method that works every time. Boxty isn't just food; it's a piece of Irish heritage, a simple potato pancake that's crispy on the outside, soft inside. Let's get into it. Boxty is a traditional Irish potato pancake, often associated with counties like Leitrim and Mayo. The name comes from the Irish "bacstaí" or "arán bocht tí," meaning "poor-house bread." Historically, it was a frugal dish made from grated potatoes, flour, and buttermilk, fried on a griddle. Unlike hash browns, boxty uses a mix of raw and cooked mashed potatoes, giving it a unique texture—dense yet tender. According to the Irish Food Board, boxty has seen a resurgence as comfort food, with modern chefs adding twists like herbs or cheese. Why bother making it? Well, it's versatile. Serve it for breakfast with eggs, as a side with stew, or even as a snack with sour cream. It's also naturally vegetarian and can be adapted for gluten-free diets. You don't need fancy gear. A box grater, a mixing bowl, and a good non-stick skillet will do. Here's what goes into a classic boxty recipe: Some recipes online skip the mashed potato, but that's a mistake. The mashed part adds moisture control and prevents the boxty from becoming too rubbery. Trust me on this. This process takes about 30 minutes from start to finish. Don't rush the prep—it makes all the difference. Peel and grate the raw potatoes using the large holes of a box grater. Immediately place them in a clean kitchen towel and squeeze out as much liquid as you can. This step is crucial; excess water is the enemy of crispy boxty. Set the grated potatoes aside. For the mashed potatoes, boil one peeled potato until tender, then mash it smoothly. Let it cool completely. If it's warm, it'll make the batter gummy. In a large bowl, combine the grated raw potatoes, cooled mashed potatoes, flour, baking powder, and salt. Pour in the buttermilk gradually, stirring until just combined. The batter should be thick but pourable—think somewhere between pancake batter and cookie dough. If it's too dry, add a splash more buttermilk. Pro Tip: Don't overmix! Stir until the ingredients are incorporated, then stop. Overworking develops gluten, leading to tough boxty. Heat a skillet over medium-high heat. Add a tablespoon of butter or oil. Once hot, drop ladlefuls of batter (about 1/4 cup each) onto the skillet. Spread gently into circles, about 1/2 inch thick. Cook for 4-5 minutes per side, until golden brown and crispy at the edges. Flip carefully with a spatula—they're delicate until set. Keep cooked boxty warm in a low oven (200°F or 95°C) while you finish the batch. Add more butter or oil as needed. I've seen people mess this up, and it's usually for a few reasons. Here's what to avoid: One non-consensus point: many recipes say to use only raw potatoes, but I find the raw-mashed combo gives better control over moisture. It's a trick I picked up from an old Irish cookbook I found in Dublin. Boxty is adaptable. Here are some ways to mix it up: How to serve? Traditionally, it's with a fried breakfast—eggs, bacon, sausages. But I love it as a side for soups like Irish stew. For a light meal, top with smoked salmon and a dollop of crème fraîche. Leftovers? Reheat in a skillet to keep them crisp. Boxty might seem simple, but those little details—squeezing potatoes, cooling mash—make all the difference. Give it a try this weekend. Once you get it right, it's a recipe you'll come back to again and again. If you have more questions, drop them in the comments below. Happy cooking!What You'll Find Inside
What Exactly is Boxty?
Gathering Your Ingredients and Tools
Ingredient
Quantity
Notes
Russet potatoes (raw, grated)
2 medium
High starch content helps bind the batter
Russet potatoes (cooked, mashed)
1 medium
Cooled to room temperature
All-purpose flour
1/2 cup
Or gluten-free blend for dietary needs
Buttermilk
1/2 cup
Adds tang and lift; milk with lemon juice works
Baking powder
1 tsp
Optional, but gives a fluffier result
Salt
1 tsp
Adjust to taste
Butter or oil
For frying
Butter adds flavor, oil gives crispiness
The Step-by-Step Boxty Recipe
1. Prepare the Potatoes
2. Mix the Batter
3. Cook the Boxty
Common Boxty Mistakes and How to Dodge Them
Boxty Variations and Serving Ideas
Your Boxty Questions Answered
Can I prepare boxty batter ahead of time and refrigerate it?
It's not recommended to let the batter sit for more than 30 minutes. Grated raw potatoes release water and oxidize, making the batter watery and gray. For best results, mix the batter just before cooking. If you must prep ahead, grate the potatoes and keep them submerged in cold water, then drain and pat dry thoroughly before mixing.
Why does my boxty sometimes turn out gummy or soggy instead of crispy?
Sogginess usually comes from too much moisture. After grating the potatoes, squeeze them in a clean kitchen towel to remove as much liquid as possible. Also, ensure your pan is hot enough before adding the batter—a medium-high heat with a thin layer of oil or butter works best. Don't overcrowd the pan; cook in batches if needed.
Is there a reliable gluten-free version of boxty?
Traditional boxty uses plain flour, but you can substitute it with a gluten-free flour blend. I've had success using a 1:1 ratio of rice flour and tapioca starch. The texture might be slightly more delicate, so handle the pancakes gently when flipping. Always check that your baking powder is gluten-free if the recipe includes it.
What's the best method to reheat leftover boxty without making it tough?
Avoid the microwave, which steams them and makes them rubbery. Instead, reheat boxty in a dry skillet over medium heat for 2-3 minutes per side until warmed through and crisp. You can also use a toaster or oven at 350°F (175°C) for 5-7 minutes. They won't be as perfect as fresh, but this method preserves texture better.
