Irish Boxty Potato Pancakes

The first time I attempted boxty was in a tiny Dublin kitchen, my host grandmother laughing as I struggled with the grater. She told me the secret was in the squeeze—getting every last drop of moisture out of those raw potatoes until your arms ached. That evening, eating those golden pancakes fresh from the pan, I understood why this humble dish has fed Irish families for generations.

Last St. Patricks Day, I made a triple batch for friends who claimed they didnt like potato pancakes. The first batch vanished before I could even get the platter to the table, with people reaching directly from the pan. Now they text me every March asking when Im making them again.

Ingredients

• 2 cups raw potatoes, peeled and grated: The foundation of boxty—grating creates those lovely crispy edges while keeping the inside tender
• 1 cup cooked potatoes, mashed and cooled: Essential for the creamy interior texture that makes these so irresistible
• 1 cup all-purpose flour: Just enough to bind everything together without making them heavy or doughy
• 1 teaspoon baking powder: Gives the pancakes a subtle lift so theyre not dense
• 1 teaspoon salt: Potatoes need salt to truly shine—dont be shy here
• 1/2 teaspoon black pepper: Freshly cracked adds a warmth that complements the earthy potatoes
• 1/2 cup whole milk: Creates a batter thats thick but still pourable
• 2 tablespoons unsalted butter: For frying—butter adds that gorgeous golden color and rich flavor
• 2 tablespoons vegetable oil: Prevents the butter from burning and ensures even crisping
• 1/2 cup sour cream: The cool tangy contrast is absolutely essential to the experience
• 2 tablespoons chopped fresh chives: Optional but adds a lovely mild onion flavor and pop of green

Instructions

Squeeze the raw potatoes:

Wrap the grated raw potatoes in a clean tea towel and twist until youve removed as much liquid as possible—your hands might cramp a bit but this step is worth it

Combine the potatoes:

Mix the squeezed raw potatoes with the mashed cooked potatoes in a large bowl until theyre well incorporated

Add the dry ingredients:

Stir in the flour, baking powder, salt, and pepper until everything is evenly distributed

Form the batter:

Gradually pour in the milk while stirring, stopping when you have a thick, slightly lumpy batter that holds its shape

Heat the pan:

Melt 1 tablespoon butter with 1 tablespoon oil in a large nonstick skillet over medium heat until the butter foams

Cook the pancakes:

Drop large spoonfuls into the pan, gently flattening to about 1/2 inch thick, and fry for 3 to 4 minutes per side until deeply golden

Drain and serve:

Transfer finished pancakes briefly to paper towels, then serve immediately with sour cream and chives

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These have become my go-to when friends need comforting. Theres something about the ritual of standing at the stove, flipping pancakes while everyone gathers around hungry and hopeful, that turns dinner into a celebration.

Making Them Your Own

Ive found that adding a handful of grated onion to the batter takes these to another level entirely. The onion sweetness plays beautifully against the sour cream. You can also swap in half whole wheat flour for a nuttier taste that holds up well to savory toppings like smoked salmon.

Perfect Pairings

While sour cream and chives are the traditional way to serve boxty, theyre incredibly versatile. I love them with a poached egg on top for brunch, or alongside corned beef and cabbage. They also make a fantastic base for smoked salmon and a squeeze of lemon.

Make Ahead Wisdom

You can grate and squeeze the raw potatoes up to 4 hours ahead, storing them in water to prevent browning. Just drain and squeeze again before mixing with the other ingredients. The batter also sits well in the refrigerator for an hour or two if you want to prep before guests arrive.

• Cooked boxty reheats beautifully in a 350°F oven for about 10 minutes
• Frozen uncooked pancakes can go directly from freezer to pan—just lower the heat slightly
• Leftover cooked ones make an excellent base for a quick hash the next morning

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Theres something profoundly satisfying about transforming the humblest ingredients into something so deeply comforting. May your kitchen be filled with the smell of butter and laughter.

Recipe FAQs

→ What type of potatoes work best for these pancakes?

A mix of raw grated and cooked mashed potatoes provides the ideal texture, balancing creaminess and crispness.

→ How can I make the pancakes extra crispy?

Ensure potatoes are well drained to remove moisture, use a hot skillet, and cook pancakes until golden brown on both sides.

→ Can sour cream be substituted?

Yes, Greek yogurt is a popular alternative for a lighter, tangy topping.

→ Is it possible to add extra flavors to the batter?

Adding grated onion enhances flavor, and fresh chives sprinkled on top add a mild onion note.

→ What cooking fats are recommended for frying?

Using a combination of unsalted butter and vegetable oil provides rich flavor and helps prevent burning.