Irish Boxty with Sour Cream

The smell of raw potatoes hitting the grater always takes me back to my grandmother's tiny kitchen in Cork, where she'd teach me how to wring out every drop of moisture with determination and love. Boxty wasn't just breakfast there, it was a ritual, and getting that crispy exterior while keeping the inside tender felt like learning a family secret. I've made countless batches since then, and there's still something magical about watching those golden cakes bubble away in the pan.

Last winter, during that particularly brutal week when everything was frozen solid, my roommate stumbled into the kitchen while I was frying up a batch. She stood there watching the steam curl off the pan and confessed she'd never had anything like it. We ate them standing up, burning our fingers slightly, and decided right then that snowy mornings were made for hot boxty and good company.

Ingredients

• 2 cups raw potatoes: Grating these fresh creates that essential texture you can never get from frozen alternatives
• 1 cup mashed potatoes: Leftovers work beautifully here and add the fluffy interior that makes boxty special
• 1 cup all-purpose flour: The binding agent that holds everything together without making them heavy
• 1 tsp baking powder: This little lift makes all the difference between flat and fantastic
• 1 tsp salt: Potatoes need proper seasoning to sing
• 1/2 tsp ground black pepper: Freshly cracked brings a warmth that echoes through every bite
• 1 large egg: Room temperature eggs incorporate better into the batter
• 1/2 cup whole milk: Creates just enough looseness without making the batter runny
• 2 tbsp unsalted butter: Butter equals flavor, plain and simple
• 2 tbsp vegetable oil: Prevents the butter from burning and ensures even crisping
• 1 cup sour cream: The cool, tangy contrast that pulls everything together
• 2 tbsp fresh chives: That bright green finish and mild onion punch wakes up the whole plate

Instructions

Squeeze those potatoes dry:

Wrap the grated raw potatoes in a clean kitchen towel and twist until your arms shake, getting out every last drop of liquid

Mix your base:

Combine both potatoes, flour, baking powder, salt, and pepper in a large bowl until everything looks evenly distributed

Bring it together:

Pour in the beaten egg and milk, stirring until you have a thick batter that holds its shape

Heat your pan:

Melt 1 tablespoon butter with 1 tablespoon oil in a nonstick skillet over medium heat until it shimmers slightly

Form your cakes:

Drop generous 1/4 cup portions into the hot pan, flattening each with your spatula to about 1/2 inch thickness

Get that golden crust:

Cook for 3 to 4 minutes per side until deep golden brown and crispy, resisting the urge to flip too early

Keep them warm:

Drain finished boxty on paper towels and place in a low oven while you cook the remaining batches

Serve immediately:

Top each cake with a generous dollop of sour cream and sprinkle with fresh chives while still hot

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My friend from Dublin says proper boxty should be crisp enough to shatter when you bite into it. We've spent many Sundays testing batches against her childhood memories, adjusting the heat and timing until we got it just right.

Getting the Texture Right

The ratio of grated to mashed potatoes is what makes boxty distinctive. Too much grated and they become heavy, too much mashed and they fall apart. Finding that balance took me several attempts, but now I can tell by touch when the batter is perfect, thick enough to hold its shape but loose enough to spread slightly in the pan.

Perfect Pan Temperature

Medium heat might feel too gentle, but it's essential for cooking the potatoes through without burning the exterior. I used to crank up the heat thinking it would make them crispier, only to end up with raw centers and scorched bottoms. Patience with the temperature pays off every single time.

Serving Suggestions That Work

While sour cream and chives are classic, I've discovered that boxty pairs beautifully with smoked salmon and a squeeze of lemon. They also make an unexpected but excellent base for a poached egg and holland sauce for brunch.

• Try them alongside Irish stew instead of soda bread for a comforting dinner
• Crispy bacon crumbled on top adds a smoky dimension that works surprisingly well
• Leftovers reheat beautifully in a toaster oven, though they rarely last that long in my house

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There's something deeply satisfying about transforming simple potatoes into something this special. Every batch feels like a little victory.

Recipe FAQs

→ What type of potatoes work best for Boxty?

Use a combination of grated raw potatoes and mashed potatoes to achieve the perfect texture—crispy outside, tender inside.

→ How can I make the Boxty crispier?

Frying the cakes in a mix of butter and vegetable oil over medium heat ensures a golden, crispy surface.

→ Can I add other seasonings to the batter?

A pinch of nutmeg enhances the flavor nicely, but salt and pepper keep it classic and balanced.

→ What are suitable accompaniments for Irish Boxty?

Serving with sour cream adds creaminess; smoked salmon, crispy bacon, or fresh chives complement well.

→ Is it possible to substitute sour cream?

Greek yogurt is an excellent alternative, offering a similar creamy texture with a slight tang.