Boxty is an Irish potato bread made from grated raw potato, mashed potato, flour, and buttermilk, cooked as griddle cakes or a large skillet bread. This version combines the two potato textures for a crisp outside and tender middle, and uses baking soda for lift; recipes vary by region and household.
Ingredients
- 1 lb (450 g) russet potatoes, peeled and divided
- 1 cup (240 g) plain mashed potato, cooled and unseasoned, from about ½ lb (225 g) of the potatoes
- 1 cup (125 g) all-purpose flour
- ½ tsp (2.5 g) baking soda
- ¾ tsp (4 g) fine salt
- ¾ cup (180 ml) buttermilk
- 2 tbsp (28 g) unsalted butter, for cooking, divided
- 1 tbsp (15 ml) neutral oil, for cooking, divided
Instructions
- Peel the potatoes. Cut about half into chunks and boil in lightly salted water until tender, 12–15 minutes. Drain thoroughly, return them to the warm pan for a minute to let excess moisture evaporate, then mash until smooth without adding butter or milk. Measure 1 cup (240 g) and let it cool while you prepare the grated potato.
- Finely grate the remaining potatoes using the small holes of a box grater. Transfer the shreds to a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as you can. This helps the boxty cook through rather than steam in the pan.
- In a large bowl, whisk together the flour, baking soda, and salt. Add the mashed potato, grated potato, and buttermilk. Stir just until no dry flour remains. The mixture should be thick and spoonable, not pourable; if it seems dry, add buttermilk 1 tablespoon (15 ml) at a time. Cook promptly after mixing so the baking soda stays effective.
- Heat a large heavy skillet or griddle over medium-low heat. Melt half the butter with half the oil, swirling to coat the surface. Spoon the mixture into four equal portions and gently flatten each into a round about ½ inch (1.3 cm) thick. Leave space between them; work in batches if needed.
- Cook for 5–6 minutes on the first side, adjusting the heat down if the bottoms brown too quickly. Flip carefully and cook another 5–6 minutes. The cakes should be deeply golden on both sides and hot through the center. If browning is complete before the middle cooks, reduce the heat and give them a few more minutes. For an objective check, the center of an egg-containing variation should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes; this basic recipe contains no egg.
- Transfer the cooked boxty to a plate and keep warm while you cook the remaining mixture with the reserved butter and oil. Serve hot.
Tips
- Squeeze the grated potato well. Excess liquid makes the mixture loose and can leave the middle gummy. A clean tea towel or several layers of cheesecloth work well.
- Use plain mashed potato. Leftover mash with milk, butter, or seasoning can make the batter too soft or salty. If using it, reduce the buttermilk slightly and taste before adding all the salt.
- Keep the pan at medium-low. Potato cakes need time for the center to cook. A very hot skillet can burn the outside while leaving the inside raw.
- No buttermilk? Stir 2 teaspoons (10 ml) lemon juice or white vinegar into ¾ cup (180 ml) milk and leave it for 5 minutes. This practical substitute provides acidity for the baking soda, though the flavor is less tangy.
Serving Suggestions
Serve boxty straight from the skillet with butter, or offer it alongside eggs, bacon, sausages, or smoked salmon for a substantial breakfast. It also makes a useful base for a savory lunch: top with sautéed mushrooms, wilted greens, or a spoonful of sour cream and herbs. For a simple side, pair it with soup or a stew and use the crisp edges to scoop up the broth.
For a traditional Irish-style meal, serve the cakes warm with a little butter and a savory topping rather than treating them as a sweet pancake. If serving with eggs or meat, cook those accompaniments separately to their appropriate safe temperatures.
Variations
Small griddle cakes: Divide the batter into eight smaller portions and flatten each to about ⅜ inch (1 cm). They cook more quickly, so check the first side after 3–4 minutes and the second after another 3–4 minutes.
Herb boxty: Fold 1 tablespoon (4 g) finely chopped chives or parsley into the batter. The herbs add freshness without changing the basic method.
Onion version: Add 2 tablespoons (20 g) finely grated onion, squeezed dry, for a gently savory flavor. Because onion releases moisture, squeeze it separately and add a little less buttermilk if the batter becomes loose.
Gluten-free option: Replace the all-purpose flour with an equal amount by weight of a cup-for-cup gluten-free flour blend that contains a binder. Texture varies by blend, so add the buttermilk gradually and cook a small test cake first.
Storage and Reheating
Cool leftover boxty and refrigerate it in a covered container within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. To freeze, arrange cooled cakes in a single layer until firm, then transfer to a freezer-safe container with parchment between layers; use within 2 months for best quality and thaw overnight in the refrigerator.
Reheat in a lightly buttered skillet over medium-low heat for 2–3 minutes per side, or warm in a 350°F (175°C) oven for about 8–10 minutes, until hot throughout. A toaster oven also works for individual portions. If reheating leftovers, bring them to 165°F (74°C), the USDA FSIS recommendation, checking the center with a food thermometer.
Frequently Asked Questions
Is boxty the same as a potato pancake?
They are related, but boxty commonly combines raw grated potato with cooked mashed potato and flour. Potato pancake recipes often use only grated potato, or a different binder, so their texture can be thinner or crispier.
Why is my boxty gummy in the middle?
The grated potato may not have been squeezed dry, the cakes may be too thick, or the pan may be too hot. Squeeze out the liquid, make cakes about ½ inch (1.3 cm) thick, and cook steadily over medium-low heat so the center has time to set.
Can I make the batter ahead?
It is best cooked soon after mixing. Grated potato darkens when exposed to air, and the baking soda begins reacting with the buttermilk. For easier preparation, boil and mash the potato in advance, refrigerate it, then grate the raw potato and mix everything just before cooking.
Can I make one large boxty instead of individual cakes?
Yes, but use a wide, well-seasoned skillet and keep the mixture fairly thin. A large cake is harder to flip and may cook unevenly; smaller cakes are more reliable. If making one, cook it gently and use a broad plate to help turn it safely.
Do I need to peel the potatoes?
Peeling is recommended here for a smoother, more even texture, especially with russets. You can leave the skins on if they are scrubbed clean, but the finished boxty will be more rustic and the skins may affect how neatly the cakes hold together.
Can I use a different kind of potato?
Russets are a dependable choice because their dry, starchy flesh helps the cakes hold together. Yukon Gold potatoes also work and give a slightly creamier result; squeeze grated Yukon Golds well, as they can retain more moisture.
Related
- Hot Water Tempering Valve Adjustment: Safe Steps
- How Does Tempering Work? Heat, Timing, and Technique
- Induction Roasting Pan: Roast Chicken and Vegetables
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).