Irish Boxty Potato Pancake Recipe

Boxty brings cooked mashed potato and grated raw potato together in an Irish potato pancake. Cook the pancakes gently until golden and tender through the centre. This adaptation from Donal Skehan serves four and includes metric and UK imperial measurements.

Serves 4

Adapted from Donal Skehan. Sources: Donal Skehan

Ingredients

• 250g/8.8oz plain cooked mashed potato

• 250g/8.8oz peeled raw potato, finely grated

• 250g/8.8oz plain flour

• 1 tsp/5g bicarbonate of soda

• Up to 300ml/10.6fl oz buttermilk

• 40g/1.4oz butter, for frying

• Salt and black pepper

Method

1. Mix both potatoes, flour and bicarbonate of soda.

2. Add buttermilk gradually to make a thick batter that drops from a spoon. Season.

3. Fry spoonfuls in a little butter over medium heat, spreading about 8mm/⅓in thick. Cook about 4 minutes each side, until golden and potato is tender throughout. Reduce heat if browning too quickly. Repeat in batches.

Recipe notes

All fl oz are UK. Imperial measures approximate.

Useful questions

Does boxty use raw or cooked potato?

This recipe uses both: 250g/8.8oz plain cooked mashed potato and 250g/8.8oz peeled raw potato, finely grated.

How thick should I make the pancakes?

Spread the batter about 8mm/⅓in thick. Cook for about 4 minutes on each side, until golden and the potato is tender throughout. Reduce the heat if the pancakes brown too quickly.

Adapted from Donal Skehan. Read the Donal Skehan source recipe.

Part of Newbrook Kitchen Notes from The Granary at Newbrook House, County Mayo, Ireland.

Recipe card