Traditional Irish potato pancakes made from a mixture of both finely grated raw potatoes and mashed potatoes, pan-fried until golden.

Boxty

Recipe & Instructions (US Units)

Ingredients:

• 1 cup raw Russet potatoes, finely grated (about 1 large potato)
• 1 cup leftover mashed potatoes (plain, unseasoned preferred)
• 1 cup all-purpose flour
• 1 teaspoon baking powder or baking soda
• 1/2 teaspoon salt
• 1/2 - 3/4 cup milk or buttermilk
• Butter or oil for frying

Instructions:

1. Place the grated raw potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Discard the liquid.
2. In a medium bowl, combine the squeezed grated potato, mashed potato, flour, baking powder/soda, and salt. Mix well.
3. Gradually stir in enough milk or buttermilk (starting with 1/2 cup) to form a thick, slightly lumpy batter, similar to pancake batter but thicker.
4. Heat a lightly oiled or buttered skillet or griddle over medium heat.
5. Drop spoonfuls of the batter (about 1/4 cup each) onto the hot skillet, flattening slightly with the back of the spoon to form pancakes about 1/2 inch thick.
6. Cook for 4-5 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning before the center cooks.
7. Remove from skillet and keep warm while cooking remaining batter.
8. Serve hot, traditionally with butter, or as part of a breakfast with bacon and eggs, or even with savory toppings.

What makes it special?*

Boxty is a traditional Irish potato pancake with a unique texture derived from using both raw grated potatoes and cooked mashed potatoes. The name likely comes from the Irish phrase 'arán bocht tí', meaning 'poor-house bread', hinting at its humble origins. It can be made in various forms – boiled as dumplings, baked as a loaf, or pan-fried like pancakes (as in this recipe). Fried boxty is particularly popular, offering a crispy exterior and a soft, dense interior. It's a versatile dish showcasing the importance of the potato in Irish cuisine.