Irish Boxty with Sour Cream

The steam rising from my gr grandmother's cottage kitchen still haunts me in the best way. She'd make these potato pancakes while I sat at the worn wooden table, watching her work with that comfortable rhythm of someone who's made something a thousand times. The smell of butter hitting hot pan would pull me from my book every single time.

Last St. Patrick's Day, I made a triple batch for friends who'd never heard of boxty before. They stood around the stove, waiting for each fresh batch, dipping warm pancakes into sour cream before they even hit the serving plate. Something about potatoes this way brings people together like nothing else.

Ingredients

• 2 cups raw potatoes, peeled and grated: The foundation that gives boxty its signature texture. I've learned that squeezing out every bit of liquid prevents soggy centers.
• 1 cup mashed potatoes: Leftovers work beautifully here, creating that tender interior. Room temperature potatoes incorporate more evenly into the batter.
• 1 cup all-purpose flour: Just enough to bind everything together without making them heavy. The baking powder helps them puff slightly.
• 1 tsp salt and ½ tsp black pepper: Simple seasoning that lets the potato flavor shine through.
• 1 large egg and ½ cup whole milk: The binding agents that hold your potato mixture together. Whole milk makes a noticeable difference in richness.
• 2 tbsp butter and 2 tbsp vegetable oil: Butter for flavor, oil for higher heat stability. Together they create the perfect golden crust.

Instructions

Squeeze the grated potatoes:

Wrap your grated raw potatoes in a clean kitchen towel and twist hard over the sink. Getting rid of excess liquid is crucial—my first attempt turned into a sad, gray mess because I skipped this step.

Mix your batter:

Combine both potato types with flour, baking powder, salt, and pepper in a large bowl. Whisk the egg and milk together before pouring them in, then fold everything until just combined.

Heat your pan:

Melt equal parts butter and oil in a nonstick skillet over medium heat. The butter should bubble gently but never smoke—that's your temperature sweet spot.

Cook to golden perfection:

Drop ¼ cupfuls into the pan and flatten slightly. Three to four minutes per side gets you that gorgeous brown crust. Resist the urge to flip too early.

Save to Pinterest

My friend Sarah called me at 9pm one night, desperate because she'd promised to bring Irish food to a potluck the next morning. I talked her through this recipe over the phone, and she texted afterward that people were actually fighting over the last one. Sometimes the simplest recipes create the biggest moments.

The Secret to Crispy Edges

After years of making boxty, I discovered that the butter-to-oil ratio matters tremendously. Pure butter burns too quickly, but oil alone lacks that irresistible flavor. Half and half gives you the best of both worlds—that golden crunch without the bitter taste of scorched butter.

Making It Your Own

While the traditional version is perfect as-is, a pinch of nutmeg in the batter adds subtle warmth that people can never quite identify. Some mornings I'll fold in chopped chives directly into the mixture instead of just garnishing. The possibilities stretch far beyond the classic preparation while still honoring its roots.

Perfect Pairings and Serving Ideas

These pancakes deserve to be the star of your table. I've served them alongside roasted salmon for a dinner that feels sophisticated yet deeply comforting. At breakfast, pair with scrambled eggs and maybe some crispy bacon if you're feeling indulgent. The sour cream is non-negotiable—it cuts through the richness and adds that necessary tang.

• Smoked salmon and a dollop of crème fraîche elevate this to brunch territory
• Try apple sauce instead of sour cream for a sweeter twist
• Leftovers reheat surprisingly well in a toaster oven

Save to Pinterest

There's something deeply satisfying about transforming humble ingredients into something that makes people close their eyes and hum. That's what good food should do.

Frequently Asked Questions

→ What potatoes should I use for the batter?

Use a combination of grated raw potatoes and mashed potatoes for the ideal texture, blending crispiness with softness.

→ How do I remove excess moisture from the potatoes?

Wrap grated potatoes in a clean kitchen towel and squeeze firmly to drain as much liquid as possible, preventing sogginess.

→ What cooking fat is best for frying Boxty?

A mix of unsalted butter and vegetable oil provides a flavorful base and helps achieve a golden, crispy crust.

→ Can I make Boxty gluten-free?

Substitute all-purpose flour with a gluten-free alternative like rice or chickpea flour to maintain texture without gluten.

→ What are good additions to serve with Boxty?

Top with sour cream and chopped chives for freshness. Smoked salmon or crispy bacon also complement the pancakes well.