Boxty: Irish Potato Pancakes with Crisp Edges

Boxty is an Irish potato pancake made with grated raw potato, mashed potato, flour, and milk, then cooked in a skillet until golden. Recipes vary by region and family; this version balances crisp edges with a tender, soft center and is easy to serve for breakfast, lunch, or supper.

Ingredients

1 lb (450 g) russet or other starchy potatoes, peeled and finely grated
1 cup (240 g) cold mashed potatoes, plain and unsalted
1 cup (125 g) all-purpose flour
1 tsp (5 g) baking powder
¾ tsp (4 g) fine salt, plus more to taste
⅛ tsp (0.3 g) freshly ground black pepper
¾ cup (180 ml) whole milk, plus 1–2 tbsp (15–30 ml) more if needed
2 tbsp (28 g) unsalted butter, divided
1 tbsp (15 ml) neutral oil, such as canola, divided

Instructions

Set up the potatoes. Have the mashed potatoes ready before you begin. Place a clean kitchen towel over a bowl or sink. Add the peeled, grated raw potatoes to the towel and squeeze firmly in batches to remove excess liquid. Discard the liquid and use the grated potato promptly so it does not discolor.
Mix the batter. In a large bowl, whisk together the flour, baking powder, salt, and pepper. Stir in the mashed potatoes, grated potatoes, and ¾ cup (180 ml) milk until evenly combined. The mixture should be thick and spoonable, not dry or crumbly. If it will not hold together, add the extra milk a tablespoon at a time. Avoid overmixing, which can make the pancakes dense.
Heat the skillet. Set a large heavy skillet or griddle over medium heat. Add about 1 teaspoon of the butter and 1 teaspoon of the oil, swirling to coat the cooking surface. The fat should shimmer gently but not smoke. Reduce the heat slightly if the skillet begins to smoke or the butter darkens quickly.
Cook the first side. For each boxty, spoon about ¼ cup (60 ml) batter into the skillet and gently flatten it into a round about ½ inch (1.3 cm) thick. Leave space between pancakes so they brown rather than steam. Cook for 4–5 minutes, until the underside is deep golden and the edges look set. If they brown much faster, lower the heat; the potato needs time to cook through.
Flip and finish. Turn each pancake carefully with a thin spatula and cook the second side for another 4–5 minutes. Press lightly once with the spatula for even contact, but do not squash the pancake. Cut into the thickest one to check that the center is hot, soft, and cooked through, with no crunchy raw-potato texture. Transfer cooked boxty to a plate and keep warm while you cook the rest.
Cook in batches. Add a little more butter and oil to the skillet as needed, letting the pan return to temperature between batches. This mixture makes about 12 small pancakes. Serve while warm, with your chosen toppings.

Tips

Squeeze well, but do not wring the potato dry. Removing excess water helps the pancakes brown and hold together. Keep a little moisture in the grated potato; if the batter feels stiff after mixing, loosen it with milk a tablespoon at a time.
Use cold, plain mash. Leftover mashed potatoes work well if they contain no strong seasonings. If the mash is already salted or enriched with butter, reduce the salt and expect a slightly softer, richer pancake.
Control the heat. Medium or medium-low heat is more reliable than a very hot pan. Boxty that turns dark in a minute or two may still be raw in the middle; lower the heat and cook each side longer.
Choose the right potato. Starchy potatoes such as russets give a tender interior and crisp exterior. Waxy potatoes can make the mixture heavier, so squeeze them thoroughly and expect a less fluffy result.

Serving Suggestions

Serve boxty hot with butter, sour cream, or crème fraîche and chopped chives. For a traditional-style Irish meal, pair it with bacon, sausages, or a fried egg; if adding eggs, cook them until the whites and yolks are firm, or cook an egg dish to 160°F (71°C) measured with a food thermometer. Boxty also goes well alongside smoked salmon, sautéed mushrooms, or a bowl of vegetable soup. For a simple breakfast, add a spoonful of applesauce or a little jam.

Variations

For a slightly richer pancake, replace up to ¼ cup (60 ml) of the milk with buttermilk. Its tang changes the flavor and may make the batter a little thicker, so add regular milk as needed to keep it spoonable. For a gluten-free version, use a cup-for-cup gluten-free flour blend containing a binder; the pancakes may be more delicate, so make them small and flip only after the first side is firmly browned.

You can season the batter with 1 tbsp (3 g) finely chopped chives or scallions, or add ¼ tsp (0.5 g) garlic powder. Keep additions modest so the pancakes still hold together. For larger, more substantial boxty, make four pancakes using about ½ cup (120 ml) batter each and cook them longer over lower heat, checking the centers before serving.

Storage and Reheating

Refrigerate cooked boxty within 2 hours of cooking in a covered container; it keeps for 3–4 days. Reheat in a lightly buttered skillet over medium-low heat for about 2–3 minutes per side, until hot throughout. An oven or toaster oven at 350°F (175°C) works well for a larger batch; heat for about 8–10 minutes, turning once. For food safety, reheat leftovers to 165°F (74°C), checked with a food thermometer. Boxty can be frozen, separated by baking paper in an airtight container, for up to 2 months; thaw overnight in the refrigerator and reheat as above.

Frequently Asked Questions

What is boxty?
Boxty is an Irish potato pancake traditionally made with a mixture of grated raw potato and cooked mashed potato, combined with flour and liquid. Regional and family recipes differ in texture and proportions.

Why are my boxty pancakes falling apart?
The grated potatoes may contain too much water, or the skillet may be too hot to let the center set. Squeeze the potatoes firmly, make sure the batter is thick enough to spoon, and wait until the underside is browned and the edges look set before flipping.

Can I make the batter ahead?
It is best to cook the batter soon after mixing because grated potato discolors and releases moisture as it sits. You can prepare plain mashed potatoes in advance, then grate, squeeze, and mix the raw potato just before cooking.

Can I make boxty without leftover mashed potatoes?
Yes. Cook and mash about 1 medium potato (roughly 6 oz or 170 g) without milk or butter, then measure 1 cup (240 g) for the recipe. Let it cool before mixing so it does not make the batter overly loose.

How do I know when boxty is cooked through?
The outside should be golden brown, and the center should be soft and hot rather than crunchy or raw-tasting. If the outside colors before the inside cooks, lower the heat and give each side more time.

Is boxty the same as a potato pancake or hash brown?
They are related, but not identical. Boxty typically combines raw grated potato with mashed potato and flour, giving it a thicker, softer center than many crisp, shredded-potato pancakes or hash browns.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).