Boxty is an Irish potato pancake made with grated raw potato, mashed potato, flour, and milk; it can be cooked as a flat cake or folded around a savory filling. This version makes tender, golden stuffed boxty with a simple cheddar-and-scallion center, while leaving room for other regional and family-style fillings.
Ingredients
- 1 lb (450 g) starchy potatoes, such as russets, peeled and divided
- 1 cup (225 g) cold mashed potato, made from part of the potatoes above or from leftovers
- 1 cup (125 g) all-purpose flour, plus 2 tablespoons (16 g) for adjusting the batter if needed
- 1 teaspoon (5 g) baking powder
- ¾ teaspoon (4 g) fine salt, divided
- ¼ teaspoon (0.5 g) black pepper
- ¾ cup (180 ml) whole milk, plus 1–2 tablespoons (15–30 ml) if needed
- 1 large egg (about 50 g), lightly beaten
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- 1 cup (100 g) sharp cheddar, grated
- 2 scallions (about 30 g), thinly sliced
- 2 tablespoons (30 g) sour cream, for serving (optional)
Instructions
- Prepare the potatoes. Cut about half the peeled potatoes into chunks and cover with cold water in a saucepan. Bring to a boil, then simmer for 12–15 minutes, until very tender. Drain well, return to the warm pan for a minute to steam off excess water, and mash until smooth. Measure 1 cup (225 g) and let it cool while you prepare the raw potato. These steps take about 20 minutes, much of which can overlap.
- Grate and drain. Coarsely grate the remaining potatoes. Put them in a clean kitchen towel and wring firmly over the sink to remove as much liquid as possible. Work promptly so the grated potato does not discolor; a little pinking is harmless, but excess moisture makes the batter loose.
- Mix the batter. In a large bowl, whisk the flour, baking powder, ½ teaspoon (3 g) of the salt, and pepper. Stir in the mashed potato, grated potato, milk, egg, and melted butter just until combined. The mixture should be thick and spoonable, not pourable. If it looks wet, add the reserved flour a tablespoon at a time; if unusually stiff, add milk a tablespoon at a time. Rest for 5 minutes.
- Make the filling. Mix the cheddar, scallions, and remaining ¼ teaspoon (1 g) salt in a small bowl. Divide the mixture into four portions. Keep the filling modest so the pancakes seal without tearing.
- Cook and fill the boxty. Heat a large nonstick or well-seasoned skillet over medium heat and lightly butter it. For each boxty, spoon in about ⅓ cup (80 ml) batter and spread it into a 5-inch (12 cm) round, roughly ¼ inch (6 mm) thick. Cook for 3–4 minutes, until the underside is deeply golden and the top begins to look set. Spoon one portion of filling over one half, leaving a narrow border. Fold the other half over the filling and press the edge gently with a spatula.
- Finish cooking. Cook the folded pancake for 2–3 minutes, then turn carefully and cook another 2–3 minutes, until both sides are golden and the cheese has melted. Lower the heat if the outside browns before the center is hot. Transfer to a plate and keep warm while repeating with the remaining batter, adding a little butter to the pan as needed. Expect about 8 minutes per boxty; cook in batches without crowding.
- Serve hot. Cut each folded boxty in half if desired and serve with sour cream. Because the filling contains no meat or egg mixture beyond the batter, no separate meat-temperature check is needed; the egg in the batter should be fully cooked through.
Tips
- Choose the right texture. Russets or another floury potato make a tender, cohesive pancake. Wringing out the raw potato is the most important step for preventing gummy boxty.
- Use cold mash. Leftover mashed potato works well if it is plain or lightly seasoned. If it contains lots of butter or milk, reduce the recipe’s milk slightly and adjust until the batter is thick.
- Control the heat. Medium heat gives the potato time to cook before the surface gets too dark. If a test pancake spreads, stir in a little flour; if it is dense, loosen the next portion with a spoonful of milk.
- Make ahead safely. Cooked boxty can be refrigerated within 2 hours. Cool it in a shallow container rather than leaving it on the counter, and reheat leftovers until steaming hot and 165°F (74°C) throughout.
Serving Suggestions
Serve the boxty straight from the skillet with sour cream, plain yogurt, or a spoonful of mustardy crème fraîche. A crisp green salad, braised cabbage, or simply dressed greens balance the rich potato and cheese. For a more substantial plate, add a bowl of vegetable soup or roasted vegetables. If serving several people, keep cooked boxty warm on a tray in a low oven while the next batch cooks; avoid stacking them tightly, which traps steam and softens the browned surfaces.
Variations
Cheddar and scallion is an easy filling, not a claim to a single traditional version. Boxty recipes vary in their proportions of raw and cooked potato, and many are served plain with butter rather than stuffed. For a milder center, use grated Monterey Jack or mild cheddar. Add a spoonful of chopped cooked spinach, but squeeze it dry first so it does not make the filling watery.
For a meat-free alternative with more savory depth, mix in sautéed mushrooms that have been cooked until their liquid evaporates. Use cooked, crumbled bacon or cooked ham if desired, cooling it before adding; any meat must already be fully cooked before it goes into the pancake. You can also skip the filling and cook smaller, 3-inch (8 cm) boxty as unfilled potato cakes, reducing the cooking time slightly and turning once.
Storage and Reheating
Refrigerate cooked boxty within 2 hours in a covered container and use within 3–4 days. For longer storage, freeze in a single layer until firm, then stack with parchment between the pancakes in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator for the best texture, or reheat from frozen over low heat with a lid.
To reheat, warm in a lightly buttered skillet over medium-low heat for about 3–4 minutes per side, until hot through. An oven or toaster oven at 350°F (175°C) works well for several portions; allow roughly 10–15 minutes, turning once. Microwave reheating is possible but tends to soften the exterior. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially if the boxty is thick or frozen.
Frequently Asked Questions
What is boxty?
Boxty is an Irish potato pancake commonly made with some combination of raw grated potato, cooked mashed potato, flour, and liquid. The exact texture and method vary by household and region; it may be served flat, folded, or shaped in other ways.
Can I make boxty without leftover mashed potatoes?
Yes. The recipe cooks part of the peeled potatoes and mashes them fresh. You need 1 cup (225 g) of mash for the batter; keep it fairly dry and let it cool briefly before mixing.
Why is my boxty falling apart?
The grated potato may still contain too much water, the batter may be too loose, or the pancake may have been turned before its first side set. Wring the potato well, add a little flour if needed, and wait until the underside is browned before folding or flipping.
Can I prepare the batter ahead?
It is best to cook the batter soon after mixing because raw grated potato can discolor and release water. You can cook the pancakes ahead and refrigerate them, then reheat as described. Do not leave batter containing egg at room temperature for more than 2 hours.
Can I make the filling dairy-free?
Yes. Use a dairy-free melting cheese, or fill the boxty with well-drained cooked mushrooms and scallions. Replace the butter in the batter and pan with a neutral oil or dairy-free alternative; the flavor and browning may differ slightly.
Can I freeze filled boxty?
Yes. Cool the cooked pancakes, freeze them in a single layer, and separate stacked portions with parchment. Reheat from frozen in a covered skillet over low heat until the center is thoroughly hot, or thaw in the refrigerator first for more even warming.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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