Ingredients

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• 1 lb (450 g) raw russet potatoes, peeled
• 1 cup (225 g) plain cooked mashed potato, cooled
• ¾ cup (95 g) Petley Grain Gluten-Free Pancake Mix
• ¼ tsp (1.5 g) fine salt
• ¼ tsp (0.5 g) ground black pepper
• 1 large egg
• ⅓ cup (80 ml) buttermilk
• 2 tbsp (30 ml) neutral oil, divided, plus more if needed

At the table

• · Butter and chopped chives
• · Smoked salmon and sour cream, with labels checked
• · Lemon–dill yogurt sauce (proposed sauce)

Method

1. 1Finely grate the raw potatoes into a clean towel over a bowl. Wring firmly to remove liquid. Let the liquid settle 3 minutes; discard the watery top and retain the starch at the bottom.
2. 2Combine the squeezed potato, mashed potato, and reserved starch. Whisk pancake mix, salt, and pepper separately.
3. 3Whisk egg and buttermilk into the mix, then fold into the potatoes. The mixture should be thick but spreadable; add buttermilk 1 tbsp at a time if needed.
4. 4Heat half the oil in a heavy skillet over medium-low to medium heat. Add ¼-cup portions and flatten to about ⅜ inch (1 cm) thick.
5. 5Cook 5–6 minutes per side, adding oil for later batches. Lower heat if the crust darkens before the center is cooked.
6. 6Cut open the first pancake: potato shreds must be tender with no raw crunch, and the egg batter fully set. If needed, finish in a 375°F (190°C) oven for 5–10 minutes and check again. Serve hot.

The story

Boxty belongs to Irish potato cookery, with particularly strong associations in the north midlands, north Connacht, and parts of Ulster. Leitrim, Cavan, and neighboring counties are often named in accounts of the dish. That regional identity is worth preserving rather than treating every Irish potato cake as the same preparation. Boxty itself appears in more than one form, including griddle cakes, baked loaves, and boiled preparations. The pancake version commonly brings grated raw potato together with flour, and many recipes also include mashed cooked potato. Raw shreds contribute texture, while cooked potato helps form a softer center. Squeezing the grated potato and controlling the heat matter as much as the ingredient list: a golden crust is appealing only when the interior is cooked. Modern restaurants have widened the dish’s audience and offered filled or elaborate versions, yet a plain hot pancake with butter remains an understandable expression of its appeal. Associations with St. Brigid’s Day appear in regional accounts, but do not establish one universal holiday formula. This chapter focuses on a pan-cooked adaptation using Petley Grain Gluten-Free Pancake Mix. It keeps the contrast between raw and cooked potato while adding an explicit doneness check and acknowledging that the gluten-free binding behavior needs kitchen validation.