My love for potatoes is back in my “5 People, 5 Countries, 5 Breakfasts” series with this simple yet excellent Irish dish. Boxty is yet another delicious spin on potato pancakes, but its combined use of both raw and cooked potatoes really sets it apart in terms of texture. Whether you’re eating a homemade batch on the couch or ordering out at a favorite brunch spot, boxty’s comforting, buttery taste never fails to gift you with a sense of pleasure and solace. 

Janette from Ardnacrusha, County Clare in Southern Ireland was kind enough to share this boxty recipe with us. She now resides in Abbeyleix in County Laois, but no matter what part of Ireland she’s in, boxty always reminds her of her mom, who would often make this dish to satisfy her non-adventurous daughter’s palate. Janette emphasizes the importance of butter, and I must second this; use a rich butter, and do not use it sparingly! 

Boxty is very filling yet economical. About two centuries ago, many Irish families were very large with many mouths to feed and not much income. Boxty was the perfect way to feed an entire family without doling out too much money. More recently, this yummy dish is traditionally eaten more so around Halloween time (or Samhain, as it’s known in Ireland), because autumn is the time of year when the main crop of potatoes was historically ready to harvest. 

 Since their introduction to Ireland, potatoes have always been a staple item for Irish cuisine. Boxty is a prime example of the usefulness of potatoes, and its heavenly taste and texture prove the worth of potato-based dishes. Just be sure to make sure the batter spreads easily when making this food and add a little more buttermilk if needed; you’ll thank me later. 

This Irish version of potato pancakes is familiar yet elevated. Its pleasant chewiness and buttery flavor are excellent, and they are also easy to make. If you’re looking to try different foods but don’t want to stray too far outside your comfort zone, boxty is exactly what you’ve been looking for.