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Boxty on the griddle is a traditional Irish breakfast item that has stood the test of time.
There is an old Irish nursery rhyme that goes, “Boxty on the griddle, boxty on the pan. If you can’t make boxty, you’ll never get a man.” I like to think of it as the Irish’s version of “Pat-a-cake, pat-a-cake baker’s man, bake me a cake as fast as you can.”
If there is any truth to that old saying, it must be quite a tasty dish if most Irish men want to have it for breakfast.
What is boxty on the griddle?
You might be wondering what boxty is. Basically, it is a potato pancake that is made from both mashed potatoes and grated potatoes. This pancake is cooked in fat on the griddle or in a cast iron skillet.
Boxty is made from ingredients that most Irish people would have in their pantry or fridge. Pantry staples like potatoes, buttermilk, flour, sugar, salt and baking soda. Common toppings are: sour cream, chives, and black pepper.
Why is it so popular in Ireland?
It is economical to make, and will fill you up if your hungry. But the best part is the taste. We like think it tastes similar to the filling of perogies. If you like hash browns or traditional pancakes, you’ll be a fan of boxty.
What do you serve this with?
- Craving this for breakfast? Serve it along side eggs and bacon and sliced tomatoes.
- Thinking more of a supper menu? Thin the batter, fold it half, and fill it with chopped meat and pour a savory sauce over top.
What are the calories for one serving?
If your serving size is 1/4 of a 6 inch thick potato pancake, you’ll consume 245 calories and 35.7 g of carbs. This recipe is also high in vitamin C with one serving size giving you 18% of your daily dose. For more nutritional information, scroll past the recipe card.
How to Make
- Grate half of the potatoes and place in a bowl with cold water to prevent browning.
- Cube up the rest of the potatoes then boil them in salted water until fork tender. Drain then mash.
- Put the grated potatoes in an old kitchen towel and twist it to wring out all the liquid from the potatoes.
- Place the grated potatoes in a bowl and pour on the buttermilk. Stir to mix well.
- Add the dry ingredients: flour, baking soda, salt and sugar then stir. Pour in just enough milk to get the consistency you want for a thin or thick batter.
- Over medium high heat, melt the butter in a cast iron skillet and add the batter using a spoon to spread it out. Cook 4 minutes each side for a thicker pancake. Use a shorter cooking time for a thinner crepe like boxty.
- Want this for dinner? Thin the potato batter with additional buttermilk, and make it into 1/4 inch crepes that are filled with cubed meat and topped with a savory sauce.
- Don’t like your boxty plain? Try grated apple and cheddar cheese to the batter.
- Boxty batter can be thick like American pancakes or thin like French crepes.
- It is also served in some areas of Ireland as an alternative to brown soda bread, which is part of the Ulster fry up (a full Irish breakfast).
- If you are making lots of boxty pancakes, keep the cooked ones warm in a low oven (180 F) while you fry up the rest of the batter.
Check out these fantastic Irish recipes.
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Boxty on the Griddle is a traditional Irish potato pancake that is fried in butter in a skillet. Serve this gluten free dish for St. Patrick’s Day with savory toppings like green onions, crème fraîche, mushrooms, and smoked salmon. This easy recipe is commonly served at breakfast with bacon and eggs and is part of a full Irish fry up.
For the Boxty Pancake
- 1 1/2 medium russet potatoes, peeled, grated
- 1 1/2 medium russet potatoes, peeled, and mashed
- 1/4 cup buttermilk (60 ml)
- 1/4 cup all-purpose flour (30g)
- sprinkle of salt
- pinch of sugar
- 2 pinches baking soda
- 1 tablespoon whole milk
- 2 tablespoons butter (27g)
For the Topping
- 1 tablespoon butter
- 1 tablespoon sour cream
- 1 teaspoon fresh chives, chopped
- sprinkle of black pepper
- Rinse and peel the three potatoes, then cut one in half. Using a box grater, grate 1 1/2 potatoes into a bowl. Put the grated potatoes into a bowl of cold water to prevent them from discoloring.
- Cut the remaining 1 1/2 potatoes into large cubes. Boil the potatoes, drain, and mash. If you already have leftover mashed potatoes, measure out 1/2 cup.
- Put the grated potatoes in a strainer and press as much water as possible out of them with the back of a large spoon. To get the rest of the water out the grated potatoes, place it in an old towel and twist it. Wring the towel to squeeze out the water over the sink or a bowl.
- Place the grated potato in a bowl. Add the buttermilk and stir well to combine. Doing this will also help prevent discoloration.
- Add the flour, salt, sugar, baking soda, and milk. Mix well. Add more milk if necessary to get the consistency you want for the batter.
- Over medium high heat, Melt 1 to 2 tablespoons of butter in a cast iron skillet. Pour in the potato batter, using a spoon to spread it around to get your desired thickness.
- Cook on medium high heat for 4 minutes on each side for one thick 6 inch pancake.
- Serve immediately with butter, sour cream, chives, and black pepper.
- Traditionally served this with eggs and bacon and make into small thick pancakes
- In some areas of Ireland, boxty, is served as an alternative to brown soda bread.
- In a low oven (180 F), keep the cooked ones warm while you fry up the rest of the batter.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Irish
Keywords: boxty recipe, boxty on the griddle