Boxty is an Irish potato pancake made with grated raw potato, mashed potato, flour, and milk, then pan-fried until crisp outside and tender within. This beginner-friendly version uses everyday ingredients and a straightforward batter; Irish households and regions have their own variations, including softer pancakes and thicker griddle cakes.
Ingredients
- 1 lb (450 g) russet potatoes, peeled and finely grated
- 1 cup (230 g) cold mashed potatoes, plain and unsalted
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) fine salt
- 1 large egg
- 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
- Prepare the grated potato. Set a clean kitchen towel over a bowl. Add the grated raw potato, gather the towel, and squeeze firmly to remove as much liquid as possible. Discard the liquid and set the potato aside. This helps the boxty brown instead of steaming.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl or measuring jug, beat the egg with ¾ cup (180 ml) milk.
- Make the batter. Stir the mashed potatoes into the flour mixture, breaking up any large lumps. Add the egg-and-milk mixture and stir until just combined. Fold in the squeezed grated potato. The batter should be thick but spoonable; if it is stiff or dry, add the extra milk a tablespoon at a time. Avoid overmixing, which can make the pancakes dense.
- Heat the pan. Set a large nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon of the butter and 1 teaspoon of the oil. When the butter has melted and the pan is hot but not smoking, the first pancakes are ready to cook.
- Fry the boxty. Spoon about ¼ cup (60 ml) of batter per pancake into the pan, leaving space between pancakes. Flatten each gently into a round about ½ inch (1.3 cm) thick. Cook for 3–4 minutes, until the underside is deeply golden and the edges look set. Flip carefully and cook another 3–4 minutes. Lower the heat if the outside browns before the center is cooked through.
- Cook the remaining batter. Transfer finished pancakes to a plate and keep them warm in a low oven, if desired. Wipe out any burnt bits, then add the remaining butter and oil in small amounts as needed. Cook the rest of the batter in batches; avoid crowding the pan. The recipe makes about 8 pancakes, depending on their size.
- Check and serve. Split one of the thicker pancakes to confirm the center is hot and cooked through, with no raw floury batter. Serve the boxty hot. If you need to hold the finished batch, keep it hot rather than leaving it at room temperature.
Tips
- Use floury potatoes. Russets or another starchy baking potato grate and cook well. Waxy potatoes can make the mixture wetter and the pancakes less tender.
- Remove excess moisture. Squeeze the grated potato thoroughly, but do not leave it sitting for long after grating; it can discolor. A little remaining moisture is fine.
- Control the heat. Medium heat gives the center time to cook before the outside burns. If a test pancake darkens in under 3 minutes, reduce the heat slightly.
- Choose plain mash. Leftover mashed potatoes work if they are not heavily seasoned or enriched with lots of cream. If they are already salty, reduce or omit the added salt.
Serving Suggestions
Serve boxty warm as a breakfast, brunch, or supper side. Butter, sour cream, or a spoonful of crème fraîche make simple toppings; chopped chives or scallions add a fresh finish. For a more substantial meal, pair the pancakes with fried eggs, smoked salmon, sautéed mushrooms, or sausages. Keep toppings separate until serving so the crisp surfaces do not soften.
Variations
For a thinner, softer pancake, stir in another 1–2 tablespoons (15–30 ml) of milk and use a little less batter per pancake. For thicker griddle-style boxty, keep the batter as written and shape the rounds slightly smaller so the centers cook evenly. A pinch of black pepper or finely chopped chives is an easy seasoning addition. If you do not have leftover mashed potato, boil peeled potato until tender, drain very well, mash without liquid, and measure 1 cup (230 g) once cooled enough to handle. This adds prep time but keeps the intended balance of raw and cooked potato.
Storage and Reheating
Refrigerate leftover boxty in a covered container within 2 hours of cooking; it keeps for 3–4 days. For longer storage, freeze the cooled pancakes in a single layer, then transfer them to a freezer-safe container or bag for up to 2 months. Reheat refrigerated or frozen boxty in a skillet over medium-low heat with a small dab of butter or oil, turning until hot throughout; a toaster oven also works. If reheating leftovers, heat them to 165°F (74°C). Avoid microwaving if you want to preserve a crisp exterior, since it can make the pancakes soft.
Frequently Asked Questions
What is boxty?
Boxty is an Irish potato pancake traditionally made with a combination of grated raw potato and cooked mashed potato, mixed with flour and liquid and cooked on a griddle or in a pan. Recipes and preferred textures vary by household and region.
Why is my boxty falling apart?
The grated potato may be too wet, or the batter may be too loose. Squeeze the raw potato more firmly and add a tablespoon of flour if the mixture will not hold its shape. Let each pancake form a browned crust before flipping, and use a broad, thin spatula.
Can I make the batter ahead?
It is best to cook the batter soon after mixing because grated potato can darken and release moisture as it sits. If necessary, cover and refrigerate it briefly, then stir gently and adjust with a little flour or milk if the texture has changed. Do not leave batter containing raw egg at room temperature.
Can I make boxty without mashed potatoes?
The cooked potato helps give this version a tender, cohesive texture, so simply leaving it out changes the recipe. You can cook and mash a potato specifically for the batter, or choose a different potato pancake recipe designed to use only grated potato.
How do I know when the pancakes are cooked?
Look for a golden-brown crust on both sides and a set, hot center. If the outside is browning too quickly, reduce the heat and cook longer. Cut into a thicker pancake to check that no raw batter remains in the middle.
Can I make boxty gluten-free?
You can try a cup-for-cup gluten-free flour blend that includes a binder, though the texture may be more delicate and vary by blend. Let the batter stand for about 5 minutes before cooking so the flour hydrates, and turn the pancakes carefully.
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