Mulligan's Boxty Pancakes

Boxty is the beloved Irish potato pancake, and this version keeps it honest. Raw potatoes and onion are pureed together just to a coarse, rough texture, not smooth, and that bit of rustic texture is exactly what gives boxty its character and crisp edges.

Beaten eggs bind the batter, and just enough self-raising flour brings it to a thick, pourable consistency. Season generously with salt and pepper, since the potato base is mild and asks for it.

Ladle the batter onto a hot, lightly oiled pan and fry until deeply golden and crisp on both sides. The outside crackles while the inside stays tender and potatoey. Serve them hot for breakfast, lunch or dinner, with butter, a fried egg, or alongside a hearty Irish fry-up.

Kitchen Tips

• Don’t overprocess the potatoes and onion. A coarse, rough puree gives boxty its texture, while smooth batter goes gluey.
• Squeeze or drain off excess liquid from the potatoes so the pancakes crisp instead of steaming.
• Get the pan and oil properly hot before ladling, so the edges turn crisp and golden.
• Season the batter well. Potatoes need plenty of salt and pepper to taste right.

Variations

• Add chopped chives, scallions or a little grated cheese to the batter.
• Serve with smoked salmon and sour cream, or with bacon and a fried egg.
• Make smaller pancakes for appetizers or a brunch stack.