[{"data":1,"prerenderedAt":367},["ShallowReactive",2],{"recipe:boxty":3,"recipe:country:ireland":175},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"difficulty":76,"course":77,"diet":81,"mainIngredients":83,"ingredients":88,"instructions":129,"nutrition":153,"images":159,"keywords":169,"publishedAt":173,"updatedAt":173,"authorSlug":174},"boxty","Boxty (Raw and Mashed Potato Pancake)","Bacstaí","BOX-tee","ireland","Leitrim and Cavan","🥞","Grated raw potato squeezed dry, mixed with mash and a little flour, then fried until lacy at the edges. The double potato gives boxty a chew no other potato cake has.","Boxty is a potato pancake built from two potato states at once: raw potato grated and wrung out like a cloth, and cooked potato mashed smooth, bound with a spoonful of flour and buttermilk. That combination is the whole trick. The raw grated potato keeps a slight chew and its starch fries into a crisp lace at the edges, while the mash makes the centre soft and creamy, so a good boxty is crunchy, tender and faintly elastic in the same bite. It tastes clean and buttery with a mild sweetness, and the smell as it fries is the specific one of potato hitting hot butter. Eat it straight from the pan with salt, or fold it around bacon and eggs for breakfast.","Boxty belongs to the north midlands — Leitrim, Cavan, Longford, Fermanagh and the surrounding counties — closely enough that people from elsewhere in Ireland may never have eaten it at home. The name is generally traced to the Irish arán bocht tí, roughly \"poor-house bread\", and there is a rhyme still recited about it: \"Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man.\" Its logic is squarely that of a potato economy — a way to turn a bag of potatoes, a handful of flour and a little sour milk into something that is neither boiled potatoes again nor bread.\n\nThat economy has a hard history behind it. Nineteenth-century rural Ireland ran on the potato to a degree unmatched anywhere in Europe: the poor rented tiny plots and ate almost nothing else, largely one variety, while grain and livestock from the surrounding land were exported. Blight from 1845 onwards destroyed that crop repeatedly, and around a million people died while another million emigrated. Boxty is part of the surviving craft of a food culture that had to extract every possible use from a single ingredient — grated, mashed, boiled, baked and fried, each producing a different texture and therefore a different meal.\n\nThere is more than one boxty. Pan boxty, the version here, is fried as pancakes. Boxty bread or boxty on the griddle is the same dough patted into a flat round, marked into quarters and cooked on a griddle or baked. Boiled boxty, or boxty dumplings, is the batter formed into a log, boiled, then sliced and fried the next day. All three survive, and in Leitrim there is enough local pride in the dish that boxty appears on restaurant menus wrapped around modern fillings — a genuine regional food that has been allowed to grow up rather than be preserved in aspic.",[15,16,17,18],"Wrings the grated potato properly and then returns the settled starch to the bowl, which is what makes the edges go lacy.","Balances raw and cooked potato by weight rather than guesswork, so the texture is consistent every time.","Uses buttermilk with a little bicarbonate, giving lift without turning the pancake bready.","Fries in butter with a touch of oil, which browns properly instead of burning at boxty temperature.",[20,21,22,23,24,25],"Squeeze the grated potato as hard as you physically can in a clean tea towel. Wet batter spreads, steams and never crisps.","Let the squeezed liquid stand for two minutes, pour off the water and scrape the white starch from the bottom back into the batter — free binding and better crust.","Work fast once the potato is grated. Raw potato greys within minutes, and while it is harmless it makes the finished pancakes dull-looking.","Fry on medium, not high. Boxty needs 4 to 5 minutes a side to cook the raw potato through; a hot pan gives you a burnt outside and a chalky middle.","Press each spoonful of batter out to about 1 cm thick. Thicker pancakes stay gluey at the centre.","Salt more than feels right. Potato absorbs seasoning and an under-salted boxty tastes of nothing.",[27,31,35],{"original":28,"swap":29,"note":30},"Buttermilk","Whole milk with 1 tsp lemon juice, left to stand 10 minutes, or thin natural yogurt","The acid matters because it activates the bicarbonate; plain milk alone gives a flatter, denser pancake.",{"original":32,"swap":33,"note":34},"Plain flour","A gluten-free plain flour blend","Works well here — the flour is a binder rather than a structure, so there is little to miss.",{"original":36,"swap":37,"note":38},"Butter for frying","Bacon fat","The traditional fat in most farmhouses, and the best flavour of the three options if you have some saved.",[40,43,46],{"name":41,"description":42},"Boxty bread on the griddle","Pat the batter into a 2 cm round, score it into quarters, and cook on a dry griddle over low heat for 20 minutes a side. Serve split and buttered.",{"name":44,"description":45},"Boiled boxty","Roll the batter into a fat sausage, simmer in salted water for 40 minutes, cool overnight, then slice into rounds and fry in butter until crusted.",{"name":47,"description":48},"Boxty wrap, Leitrim-style","Make the pancakes thin and wide, then roll them around bacon and mushrooms in cream, or smoked salmon and crème fraîche — how boxty is served in restaurants today.",[50],"Fried eggs and rashers for breakfast, or smoked salmon with lemon and sour cream for something lighter.","Cooked boxty keeps 3 days refrigerated and reheats best in a dry frying pan over medium heat, 2 minutes a side, which restores the crisp edge — the microwave turns it limp. Cooked pancakes freeze well for 2 months with baking paper between them; reheat from frozen in a pan or a 190°C oven. Do not refrigerate the raw batter: grated potato oxidises and weeps, and by the next day it is grey and watery.",[53,56,59,62,65],{"question":54,"answer":55},"Why does boxty use both raw and cooked potato?","Because they do different jobs. Grated raw potato holds its shape, supplies free starch and fries into a crisp, slightly chewy edge, while mashed cooked potato makes the centre soft and stops the pancake tasting starchy. A boxty made only with raw potato is closer to a hash brown or latke; one made only with mash is a plain potato cake. The mixture is what makes boxty itself.",{"question":57,"answer":58},"My boxty is grey. Is it still safe to eat?","Yes, completely. Grated raw potato oxidises on contact with air and turns grey or pinkish within minutes; it is a colour change, not spoilage. To avoid it, grate the potato last, work quickly, and get the batter into the pan promptly. A squeeze of lemon juice in the batter slows the reaction if appearance matters to you.",{"question":60,"answer":61},"What potatoes should I use for boxty?","Floury ones — Rooster, Maris Piper, King Edward or russets. They grate drier, mash fluffier and release the starch the recipe depends on. Waxy or new potatoes hold too much water, produce a slack batter and fry into something dense and rubbery. If waxy potatoes are all you have, squeeze the grated potato even harder and add an extra tablespoon of flour.",{"question":63,"answer":64},"Can I make the batter ahead?","Not usefully. Raw potato batter oxidises and weeps liquid within an hour, so it separates and discolours in the fridge. What you can prepare ahead is the mash — boil and mash the cooked portion up to a day early and keep it covered — then grate the raw potato and mix everything together just before frying.",{"question":66,"answer":67},"What is the difference between boxty and a potato farl or potato bread?","Potato farl, common in the Ulster fry, is made from mashed potato and flour only, rolled flat and cooked on a griddle — soft, bready and no raw potato involved. Boxty includes grated raw potato and buttermilk, which gives it a chewier texture and lacy fried edges. They are cousins, but a farl is a bread and boxty is a pancake.",[69,70,71,72],"Box grater","Clean tea towel or muslin for squeezing","Heavy frying pan","Potato masher",4,25,30,"medium",[78,79,80],"main","breakfast","side",[82],"vegetarian",[84,85,86,87],"potato","buttermilk","flour","butter",[89,93,95,98,102,105,108,111,118,121,125],{"ref":84,"qty":90,"unit":91,"name":92},450,"g","floury potatoes, peeled, for grating raw",{"ref":84,"qty":90,"unit":91,"name":94},"floury potatoes, peeled, for boiling and mashing",{"ref":86,"qty":96,"unit":91,"name":97},120,"plain flour",{"qty":99,"unit":100,"name":101},0.5,"tsp","bicarbonate of soda",{"qty":103,"unit":100,"name":104},1.5,"fine salt",{"ref":106,"qty":99,"unit":100,"name":107},"black-pepper","ground black pepper",{"ref":85,"qty":109,"unit":110,"name":85},150,"ml",{"ref":112,"qty":113,"unit":114,"name":115,"optional":116,"note":117},"eggs",1,"piece","egg, beaten",true,"not traditional, but it firms up a slack batter",{"ref":87,"qty":119,"unit":91,"name":120,"noScale":116},60,"butter for frying",{"qty":122,"unit":123,"name":124,"noScale":116},2,"tbsp","neutral oil for frying",{"ref":126,"qty":127,"unit":114,"name":128,"optional":116},"scallions",3,"scallions, finely sliced",[130,134,138,141,145,148],{"title":131,"text":132,"timerSeconds":133},"Boil and mash half the potatoes","Cut the potatoes set aside for boiling into even chunks, cover with salted water and simmer for 18 minutes until a knife slides in with no resistance. Drain thoroughly, let the steam die off for 2 minutes, then mash until smooth and leave to cool slightly.",1080,{"title":135,"text":136,"tip":137},"Grate and wring out the raw potatoes","Grate the remaining potatoes on the coarse side of a box grater straight into a clean tea towel. Gather the cloth and twist it hard over a bowl until the liquid stops running — you should get a surprising amount out.","Squeeze in two stages, resting your grip between them; the second squeeze always yields more than you expect.",{"title":139,"text":140},"Reclaim the starch","Let the squeezed liquid stand for 2 minutes until a chalky white layer settles at the bottom of the bowl. Pour off the cloudy water carefully and scrape that starch into the mash — it is the best binder in the recipe.",{"title":142,"text":143,"tip":144},"Mix the batter","Combine the mash, the squeezed grated potato, flour, bicarbonate of soda, salt, pepper and scallions, then stir in the buttermilk until you have a thick batter that drops reluctantly from a spoon. Add the egg if it looks slack and wet.","Mix only until it comes together; overworking the flour makes the pancakes tough.",{"title":146,"text":147},"Fry the pancakes","Heat a knob of butter and a little oil in a heavy pan over medium heat until the butter foam subsides. Drop in heaped spoonfuls and press each to about 1 cm thick, leaving space between them.",{"title":149,"text":150,"timerSeconds":151,"tip":152},"Cook through and check the edges","Fry for 4 to 5 minutes a side, until the edges have gone lacy and translucent-brown and the centre feels springy rather than soft. Drain briefly on paper, salt while hot, and keep warm in a low oven while you fry the rest.",300,"If the outside is dark before five minutes, the pan is too hot and the raw potato inside will still be chalky.",{"calories":154,"protein":155,"carbs":156,"fat":157,"fiber":158,"estimated":116},390,8,58,15,5,[160,163,165,167],{"src":161,"alt":162},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero.jpg","Stack of golden boxty potato pancakes with crisp lacy edges and a pat of melting butter",{"src":164,"alt":162},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-16x9.jpg",{"src":166,"alt":162},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-4x3.jpg",{"src":168,"alt":162},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-1x1.jpg",[4,170,171,172,85,8],"potato pancake","irish potato cake","leitrim","2026-08-19","dishroute-kitchen",{"items":176,"total":201,"page":113,"limit":365,"hasMore":366},[177,197,222,244,251,268,285,308,326,345],{"slug":178,"title":179,"countrySlug":8,"baseServings":73,"prepMinutes":157,"cookMinutes":180,"restMinutes":157,"difficulty":181,"course":182,"diet":183,"mainIngredients":184,"images":187,"keywords":191,"publishedAt":173,"updatedAt":173,"authorSlug":174},"bacon-and-cabbage","Bacon and Cabbage (Boiled Bacon Joint with Parsley Sauce)",90,"easy",[78],[],[185,186,84,87],"bacon","cabbage",[188],{"src":189,"alt":190},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero.jpg","Carved slices of boiled bacon with buttered cabbage wedges and parsley sauce poured over",[192,193,194,195,196,8],"bacon and cabbage","boiled bacon","parsley sauce","irish dinner","gammon",{"slug":198,"title":199,"nativeName":200,"countrySlug":8,"baseServings":201,"prepMinutes":202,"cookMinutes":203,"restMinutes":204,"difficulty":76,"course":205,"diet":209,"mainIngredients":210,"images":213,"keywords":217,"publishedAt":173,"updatedAt":173,"authorSlug":174},"barmbrack","Barmbrack (Irish Tea-Soaked Fruit Loaf)","Báirín breac",10,20,75,720,[206,207,208],"dessert","bread","snack",[82],[211,86,112,212],"raisins","brown-sugar",[214],{"src":215,"alt":216},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero.jpg","Sliced dark barmbrack fruit loaf packed with raisins, one thick slice spread with butter",[198,218,219,220,221,8],"tea brack","irish fruit loaf","halloween","bairin breac",{"slug":223,"title":224,"countrySlug":8,"baseServings":73,"prepMinutes":74,"cookMinutes":225,"difficulty":76,"course":226,"diet":227,"mainIngredients":229,"images":234,"keywords":238,"publishedAt":173,"updatedAt":173,"authorSlug":174},"beef-and-guinness-stew","Beef and Guinness Stew (Stout-Braised Beef)",190,[78],[228],"dairy-free",[230,231,232,233],"beef-shank","onion","carrot","stock",[235],{"src":236,"alt":237},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero.jpg","Dark glossy beef and stout stew with carrot chunks and thyme in a heavy casserole",[239,240,241,242,243,8],"beef and guinness","stout stew","braised beef","irish pub food","beef shin",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"difficulty":76,"course":245,"diet":246,"mainIngredients":247,"images":248,"keywords":250,"publishedAt":173,"updatedAt":173,"authorSlug":174},[78,79,80],[82],[84,85,86,87],[249],{"src":161,"alt":162},[4,170,171,172,85,8],{"slug":252,"title":253,"nativeName":254,"countrySlug":8,"baseServings":73,"prepMinutes":157,"cookMinutes":75,"difficulty":181,"course":255,"diet":256,"mainIngredients":258,"images":260,"keywords":264,"publishedAt":173,"updatedAt":173,"authorSlug":174},"colcannon","Colcannon (Mash with Kale and Scallions)","Cál ceannann",[80],[82,257],"gluten-free",[84,186,126,87,259],"milk",[261],{"src":262,"alt":263},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero.jpg","Bowl of colcannon mash flecked with green kale and scallions, melted butter pooled in the centre",[252,265,266,186,220,267,8],"irish mash","kale","side dish",{"slug":269,"title":270,"countrySlug":8,"region":271,"baseServings":73,"prepMinutes":202,"cookMinutes":180,"difficulty":181,"course":272,"diet":273,"mainIngredients":274,"images":275,"keywords":279,"publishedAt":173,"updatedAt":173,"authorSlug":174},"dublin-coddle","Dublin Coddle (Sausage and Rasher Potato Pot)","Dublin",[78],[228],[84,185,231],[276],{"src":277,"alt":278},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero.jpg","Pot of Dublin coddle with whole pale sausages, bacon, potato chunks and onion in broth",[280,281,282,283,284,8],"dublin coddle","coddle","sausage stew","irish one pot","bacon and potato",{"slug":286,"title":287,"countrySlug":8,"region":288,"baseServings":73,"prepMinutes":74,"cookMinutes":289,"difficulty":76,"course":290,"diet":292,"mainIngredients":294,"images":299,"keywords":303,"publishedAt":173,"updatedAt":173,"authorSlug":174},"irish-seafood-chowder","Irish Seafood Chowder (Creamy Fish and Shellfish Soup)","Atlantic west coast",35,[291,78],"soup",[293],"pescatarian",[295,296,84,297,298],"white-fish","mussels","leek","heavy-cream",[300],{"src":301,"alt":302},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero.jpg","Deep bowl of creamy Irish seafood chowder with mussels in the shell, fish flakes, potato and parsley",[304,305,306,296,307,8],"seafood chowder","irish chowder","smoked haddock","fish soup",{"slug":309,"title":310,"nativeName":311,"countrySlug":8,"baseServings":155,"prepMinutes":201,"cookMinutes":312,"restMinutes":202,"difficulty":181,"course":313,"diet":314,"mainIngredients":315,"images":316,"keywords":320,"publishedAt":173,"updatedAt":173,"authorSlug":174},"irish-soda-bread","Irish Soda Bread (Buttermilk Quick Bread)","Arán sóide",45,[207],[82],[86,85],[317],{"src":318,"alt":319},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero.jpg","Round brown soda bread loaf with a deep cross cut across the floury top, one quarter torn off",[321,322,323,324,325,8],"soda bread","irish brown bread","buttermilk bread","no yeast bread","quick bread",{"slug":327,"title":328,"nativeName":329,"countrySlug":8,"baseServings":73,"prepMinutes":74,"cookMinutes":109,"difficulty":181,"course":330,"diet":331,"mainIngredients":332,"images":334,"keywords":338,"publishedAt":173,"updatedAt":173,"authorSlug":174},"irish-stew","Irish Stew (Lamb, Potato and Onion Stew)","Stobhach Gaelach",[78],[228,257],[333,84,231],"lamb",[335],{"src":336,"alt":337},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero.jpg","Deep bowl of Irish stew with bone-in lamb, whole potatoes and onion in a pale cloudy broth",[339,340,341,342,343,8,344],"irish stew","lamb stew","mutton","potato stew","one pot","stobhach",{"slug":346,"title":347,"countrySlug":8,"region":348,"baseServings":73,"prepMinutes":157,"cookMinutes":289,"difficulty":76,"course":349,"diet":350,"mainIngredients":351,"images":354,"keywords":358,"publishedAt":173,"updatedAt":173,"authorSlug":174},"ulster-fry","Ulster Fry (Northern Irish Fried Breakfast)","Ulster",[79],[],[185,112,84,352,353],"blood-sausage","tomato",[355],{"src":356,"alt":357},"\u002Fimages\u002Frecipes\u002Fulster-fry\u002Fhero.jpg","Ulster fry plate with fried soda farl, potato bread, bacon, sausage, black pudding, tomato and a fried egg",[359,360,361,362,363,364],"ulster fry","irish breakfast","soda farl","potato bread","black pudding","northern ireland",24,false,1787360066884]