Boxty — Traditional potato pancakes with grated raw and mashed potato

A unique potato pancake that combines both raw grated potato and cooked mashed potato for a texture you can't get any other way — crispy and golden on the outside, soft and dense within. A humble, versatile dish showcasing the potato's central role in Irish cuisine.

Instructions

1. Squeeze the grated potato: Place grated raw potato in a clean towel and wring out as much liquid as possible.
2. Mix the batter: Combine squeezed grated potato, 1 cup mashed potato, 1 cup flour, 1 tsp baking powder, and ½ tsp salt. Stir in ½ cup milk to form a thick batter, adding more if needed.
3. Fry the boxty: Heat butter or oil in a skillet over medium heat. Drop ¼-cup scoops of batter, flatten slightly. Cook 4-5 minutes per side until golden brown and cooked through.
4. Serve hot: Drain briefly and serve immediately with butter, or alongside bacon and eggs.

Tips

• The raw potato gives boxty its distinctive texture; don't skip the squeezing step
• Buttermilk makes a tangier, more traditional batter
• Leftover boxty can be sliced and pan-fried the next morning for breakfast