Irish Starter

Irish Boxty with Chive Cream

Combining raw and cooked potato produces a distinctive pancake.

Jump to recipe More Irish food
25 minsPrep time
20 minsCook time
Serves 4Servings
EasyDifficulty
Irish Boxty with Chive Cream
About this dish

Irish Boxty with Chive Cream: the story on the plate

Boxty is especially associated with the north and northwest of Ireland, where potatoes appear in several griddle-bread and pancake forms. Recipes differ in the balance of grated raw potato, cooked mash, flour and buttermilk. Here the raw potato contributes a delicate crispness while the mash keeps the centre tender. Small pancakes make an appropriate first course without turning a traditional food into an oversized stack. Traditionally made in several forms; these small pan-cooked versions suit a starter.

Historical background

Boxty is especially associated with the north and northwest of Ireland, where potatoes appear in several griddle-bread and pancake forms. Recipes differ in the balance of grated raw potato, cooked mash, flour and buttermilk. Here the raw potato contributes a delicate crispness while the mash keeps the centre tender. Small pancakes make an appropriate first course without turning a traditional food into an oversized stack.

Why it is famous

Combining raw and cooked potato produces a distinctive pancake. The defining contrast is golden crust, soft centre.

Cultural significance

Traditionally made in several forms; these small pan-cooked versions suit a starter. Treat this as one regional or household version; accompaniments and seasoning vary between cooks.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

318Calories
7.3gProtein
43.9gCarbs
12.6gFat
Ingredients

What you need

  • 250 potato, raw, peeled and grated
  • 250 potato, cooked and mashed
  • 100 plain flour
  • 150 buttermilk
  • 3 baking powder
  • 3 Salt
  • 25 butter
  • 120 Sour cream
  • 15 chives
  • 2 Black pepper
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Use 250 g already cooked, drained and mashed potato, cooled before mixing. If starting from raw potatoes, allow an additional 20–25 minutes to boil and cool them; this extra preparation is outside the stated 45 minutes.
  2. 2. Squeeze grated raw potato in a clean cloth to remove excess moisture.
  3. 3. Mix with mashed potato, flour, baking powder, salt and buttermilk to form a thick batter.
  4. 4. Heat a little butter in a frying pan over medium-low heat.
  5. 5. Cook the eight pancakes in batches in a wide pan for 4–5 minutes per side until golden and the grated potato is tender throughout. Allow 20 minutes for two batches; a smaller pan will require additional cooking time.
  6. 6. Mix sour cream, chives and pepper and serve with two warm pancakes per person.
Cook smarter

Tips, storage and serving advice

Shopping tips

Prepare the cooked potato first and let steam escape before mashing; grate and squeeze the raw potato just before mixing.

Ingredient quality

Prepare the cooked potato first and let steam escape before mashing; grate and squeeze the raw potato just before mixing. Use plain, fairly dry mashed potato, not leftover mash already loosened with lots of milk. Squeeze the raw potato firmly and cook a small test pancake first.

Common mistakes

High heat browns the outside before the raw potato cooks. Keep pancakes about 8 mm thick and use medium-low heat.

Chef’s tips

Use plain, fairly dry mashed potato, not leftover mash already loosened with lots of milk. Squeeze the raw potato firmly and cook a small test pancake first.

How to know it is cooked

Cook eight small pancakes for 4–5 minutes per side until golden and the raw potato is cooked through.

Plating advice

Three small golden Irish potato pancakes, crisp lacy edges and tender potato crumb, chive sour cream beside rather than covering them; worn skillet and linen.

Make ahead

Preparation checkpoint: Prepare the cooked potato first and let steam escape before mashing; grate and squeeze the raw potato just before mixing. Prepare and measure components ahead, then follow the cooking, chilling and assembly order in the method. Keep raw animal foods chilled and separate from ready-to-eat ingredients.

Storage and reheating

Refrigerate perishable leftovers promptly in shallow covered containers at 5°C or below and use within 48 hours or the shortest ingredient use-by date. Reheat once in a moderate oven or dry pan until hot throughout to recover some surface crispness; quality is best freshly cooked.

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