Boxty are a type of Irish potato pancakes. They are made with a combination of mashed potatoes and raw grated potatoes. The result is similar to a traditional Irish potato pancake, but creamy with the addition of the mashed potatoes. This unusual little cake is different and delicious plus it is easy to make with a few simple ingredients.
Irish Boxty is popular for St Patrick’s day. It pairs well with meats and poultry as a side dish or it can easily be served on its own. This is a great way to use your leftover mashed potatoes!
Boxty cakes are hearty and filling. If you want to try another Irish potato recipe check out Colcannon. You might also like Potato Fritters. They are both easy potato dishes to make. You potato lovers might also like Corned Beef Hash which is made with hash brown potatoes.
If you want to add some additional green color to the Boxty , you could serve it with Avocado Crema. This mixture of avocado and sour cream really goes well with the potato cakes.
If you would like some traditional recipes for St. Patrick’s Day check out Corned Beef Cabbage Dinner, Bangers and Mash and Guinness Beef Stew.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- While red potatoes are great for their waxy texture and ability to hold shape, you can experiment with other types of potatoes. Yukon Gold potatoes are a fantastic alternative for a richer, buttery flavor. For a lighter Boxty, consider using a mix of red and Russet potatoes; the russets will add fluffiness to the pancakes. Read about The Types of Potatoes.
SPECIAL EQUIPMENT NEEDED:
- Potato Peeler: This is needed to easily peel the skins off the potatoes before boiling or grating them.
- Large Pot: For boiling the potatoes until they are tender. Make sure that it is large enough to hold all the potatoes covered with water. You can mix the Boxty together right in the pot or in a large mixing bowl.
- Potato Masher or Electric Mixer: After boiling, you will need a potato masher or mixer to mash the cooked potatoes into a smooth consistency.
- Box Grater: To grate the raw potatoes. The larger holes are usually the best choice for the texture needed in Boxty pancakes.
- Whisk or Fork: To mix the batter thoroughly, ensuring the egg, flour, milk, and seasonings are well-incorporated.
- Frying Pan or Large Skillet: A non-stick skillet or cast-iron frying pan is ideal for frying the Boxty pancakes, allowing for even cooking and easy flipping. Make sure it is large enough to cook multiple pancakes at once if desired.
- Spatula: To easily flip the Boxty pancakes in the pan so they are cooked evenly on both sides.
- Measuring Cups and Spoons: For accurately measuring ingredients like flour, milk, and seasonings.
- Kitchen Knife and Cutting Board: For slicing the green onions thinly.
SUBSTITUTIONS:
- If you do not have red potatoes, Yukon Gold or Russet potatoes can be good alternatives. Yukon Golds offer a buttery flavor, while russets provide a fluffier texture.
- For a dairy-free option, you can use margarine or a neutral flavored oil like canola or vegetable oil instead of the butter.
- If you do not have kosher salt, you can use table salt, but reduce the amount by about half since table salt is finer and tastes saltier.
- For a gluten-free Boxty, you can use a gluten-free all-purpose flour blend in place of the all purpose flour.
- Chives can be a good substitute for a similar but milder onion flavor than green onions. Finely chopped shallots or a small amount of white or yellow onion can also be used.
- If you do not have canola oil, any neutral oil with a high smoke point will work, such as vegetable oil, sunflower oil, or peanut oil.
HOW TO STORE BOXTY:
- Boxty can be stored in the refrigerator for up to 3-4 days. Once cooled, place the Boxty pancakes in an airtight container. To prevent them from sticking together, you can place a piece of parchment paper between each pancake.
- Boxty pancakes can be frozen for up to 3 months. Place a sheet of parchment paper or wax paper between each pancake to prevent them from sticking together. Transfer the layered pancakes to a freezer-safe bag or container.
HOW TO REHEAT BOXTY:
- To reheat Boxty on the stovetop you can use a skillet over medium heat. Heat each side for 2-3 minutes or until the Boxty are heated through and slightly crispy on the outside.
- To reheat the Boxty in the oven, preheat to 350°F (175°C). Place the pancakes onto a baking sheet in a single layer and heat for 10-15 minutes or until warmed through.
- You can also reheat them in a microwave for about 30 seconds to 1 minute, but they might not be as crispy.
Peel 3 of the red potatoes and cut into cubes. Place into a medium sized pot of water and bring to a boil over medium-high heat. Reduce the heat to medium heat and cook until tender, about 10 minutes.
Drain the cooked potatoes and return to the pan. Add the butter, salt and pepper.
Beat the potatoes with an electric mixer until there are no lumps in the potatoes. Add the milk and beat the potatoes again so that it is thoroughly mixed in.
Add the grated potatoes to the mashed potatoes in the pot.
Add the flour and beaten egg. Combine well. Stir in the green onions.
In a large skillet pour in canola oil so that it completely coats the surface, keeping it to a minimum. Heat the oil over medium low heat. Using a ¼ cup measuring cup, scoop a level ¼ cup of the potato mixture and add to the skillet. Cook the pancakes over medium low heat for about 3-4 minutes on each side so they are golden brown and cooked through.
Boxty
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Ingredients
- 6 large red potatoes (6-7 ounces each)
- 2 tablespoons butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup whole milk
- ⅓ cup all purpose flour
- 1 large egg
- ¼ cut green onions, sliced thin (chopped scallions)
- Canola oil for frying
Instructions
Peel 3 of the red potatoes and cut into cubes. Place into a medium sized pot of water and bring to a boil over medium-high heat. Reduce the heat to medium heat and cook until tender, about 10 minutes.
Drain the cooked potatoes and return them to the pan.
Add the butter, salt and pepper and beat with an electric mixer until there are no lumps in the potatoes. Add the milk and beat the potatoes again so that it is thoroughly mixed in.
Peel the other 3 potatoes and grate them. Peel one potato at a time, wrapping the grated potato in a paper towel or clean tea towel to remove all of the excess moisture. Squeeze hard to remove as much liquid as you can from the potatoes.
Add the shredded potatoes to the mashed potatoes in the pot or if you prefer a large bowl.
Add the flour and beaten egg. Combine well. Stir in the green onions.
In a large heavy skillet or griddle, pour in canola oil so that it just completely coats the surface, keeping it to a minimum. Heat the oil over medium low heat.
Using a ¼ cup measuring cup, scoop a level ¼ cup of the potato mixture and add to the skillet. If you simply turn the cup upside down over the skillet, you will maintain a nice round shape to the pancake.
Cook the pancakes over medium low heat for about 3-4 minutes on each side so they are golden brown and cooked through. If you are cooking them in batches keep the cooked pancakes warm in a preheated 200 degree oven while you cook the remaining batter.
Place the Boxty onto paper towels to absorb any oil from cooking.
Serve with a little sour cream or a small bowl of crème fraîche.
