Irish Boxty with Sour Cream

The smell of potatoes hitting hot butter always takes me back to my grandmother's tiny kitchen in Cork, where she'd press these golden pancakes onto the griddle while telling stories about her own childhood. I've burned my fingers more times than I'd like trying to sneak a taste before they hit the serving plate.

Last St. Patrick's Day, I made three batches back to back because my roommates kept eating them straight from the cooling rack. We ended up having breakfast for dinner, and nobody complained one bit.

Ingredients

• 2 cups raw potatoes, peeled and grated: The freshly grated potatoes create that signature crunch, so don't skip the squeezing step or you'll end up with gummy pancakes
• 1 cup mashed potatoes: Leftovers work beautifully here, giving the interior its tender, bread like texture that makes boxty special
• 1 cup all purpose flour: Just enough to bind everything together without making them heavy or doughy
• 1 tsp baking powder: This tiny bit of lift prevents them from becoming dense little potato bricks
• 1 tsp salt and 1/2 tsp black pepper: Potatoes need serious seasoning to shine, so don't be shy with these
• 1 large egg, lightly beaten: The glue that holds your potato mixture together and helps them develop a beautiful golden crust
• 1/2 cup whole milk: Creates a batter that's spreadable but not runny, and whole milk makes a noticeable difference in richness
• 2 tbsp unsalted butter and 2 tbsp vegetable oil: Butter for flavor, oil to prevent burning, together they create the perfect frying medium
• 1 cup sour cream and 2 tbsp chopped fresh chives: The tangy cool cream cuts through the richness, while chives add a fresh onion punch that wakes everything up

Instructions

Prep your potatoes:

Wrap the grated raw potatoes in a clean kitchen towel and twist until your arms hurt, squeezing out every last drop of liquid. This step is non negotiable for crispy results.

Mix the batter:

Combine both potatoes, flour, baking powder, salt, and pepper in a large bowl. Add the egg and milk, stirring until everything comes together into a thick, sticky batter.

Heat your pan:

Melt 1 tablespoon each of butter and oil in a large nonstick skillet over medium heat. You want the fat shimmering but not smoking.

Fry the boxty:

Drop 1/4 cup scoops into the pan, flattening gently with your spatula. Cook for 3 to 4 minutes per side until deep golden brown and crispy. Keep warm on paper towels while you fry the rest.

Serve them up:

Pile them onto a warm plate and top with generous dollops of sour cream. Scatter those fresh chives over everything and serve immediately while still hot and crisp.

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My friend from Dublin told me that in Ireland, these are often served as part of a full breakfast, but I've been known to eat them for any meal of the day. There's something so comforting about their simple, honest goodness.

Getting The Crisp Right

Medium heat is your friend here. Too high and they'll burn before cooking through, too low and they'll absorb too much fat, becoming heavy and greasy. Listen for that steady sizzle, not a frantic popping sound.

Make Ahead Magic

You can mix the batter up to 4 hours ahead and keep it refrigerated. The flavors actually meld together beautifully, and you might get an even crisper exterior. Just give it a quick stir before frying.

Serving Ideas That Work

Beyond sour cream, these are incredible with smoked salmon and a squeeze of lemon. Or try them alongside a full Irish breakfast with bacon and sausages. They also make a perfect vehicle for leftover stew.

• Try swapping chives for fresh dill with the sour cream
• A pinch of nutmeg in the batter adds unexpected warmth
• Leftovers reheat beautifully in a 350°F oven for 10 minutes

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There's something deeply satisfying about turning humble potatoes into something so delicious. Hope these become a regular in your kitchen rotation.

Recipe FAQs

→ What type of potatoes are best for Boxty?

Using a mix of grated raw potatoes and mashed potatoes creates the ideal texture for light, tender pancakes with a crisp exterior.

→ How do I ensure the Boxty is crispy outside and tender inside?

Cook the batter in a hot skillet with butter and oil, allowing about 3–4 minutes per side until golden brown and crisp.

→ Can I substitute sour cream with another dairy product?

Yes, Greek yogurt makes a creamy alternative that pairs well with the hearty potato pancakes.

→ How do I remove excess moisture from grated potatoes?

Place grated potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible before mixing.

→ Are there serving suggestions to enhance flavors?

Adding chopped fresh chives on top brightens the dish; serving alongside smoked salmon or crispy bacon adds savory depth.