Boxty With Cheese: Irish Potato Pancakes

Boxty with cheese is an Irish-style potato pancake made with grated raw potato, mashed potato, flour, and a little milk, then cooked until crisp and golden. This version folds sharp cheddar into the batter for a savory center; recipes vary by region and household, so the balance of grated and mashed potato is flexible.

Ingredients

1 cup (225 g) cold mashed potatoes, plain and unsalted
1 medium russet potato, about 8 oz (225 g), peeled
1 cup (125 g) all-purpose flour
1 teaspoon (5 g) baking powder
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
½ cup (120 ml) whole milk, plus 1–2 tablespoons (15–30 ml) if needed
1 large egg (about 50 g), lightly beaten
1 cup (100 g) sharp cheddar cheese, grated
2 tablespoons (28 g) butter, divided
1 tablespoon (15 ml) neutral oil, divided
2 tablespoons (6 g) chopped chives, optional, for serving

Instructions

Prepare the potato. Set a clean kitchen towel or several layers of paper towel over a bowl. Grate the peeled russet potato using the large holes of a box grater. Gather the grated potato in the towel and squeeze firmly over the bowl to remove excess liquid. Discard the liquid and transfer the potato to a mixing bowl. Work promptly so the raw potato does not discolor; a slight color change will not harm the boxty.
Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and pepper. Add the mashed potato and grated potato, breaking up any large clumps of mash. Stir in the cheddar so it is distributed throughout.
Make the batter. Whisk the milk and egg together, then pour them into the potato mixture. Stir just until there are no dry pockets. The mixture should be thick and spoonable, not runny. If it feels too stiff to scoop, add extra milk a tablespoon at a time. If it is loose, mix in flour a tablespoon at a time; avoid adding too much, which can make the pancakes heavy.
Heat the pan. Set a large nonstick or well-seasoned skillet over medium heat. Add half the butter and half the oil. When the butter is melted and gently foaming, the pan is ready. Keep the heat moderate: too hot and the cheese and outside brown before the raw potato in the middle cooks through.
Cook the boxty. Spoon about ¼ cup (60 ml) batter into the pan for each pancake, leaving space between them. Gently flatten each mound into a round about ½ inch (1.25 cm) thick. Cook for 4–5 minutes, until the underside is deeply golden and the edges look set. Flip carefully and cook for another 4–5 minutes. The centers should be hot and cooked through, with no raw potato texture. For an egg-containing dish, USDA FSIS recommends a safe minimum internal temperature of 160°F (71°C); check the center of a thicker pancake with a food thermometer if you are unsure.
Finish in batches. Transfer cooked pancakes to a plate. Add the remaining butter and oil as needed and cook the rest of the batter, adjusting the heat if the pan is browning the pancakes too quickly. Serve hot, topped with chives if desired.

Tips

Use cold, fairly dry mash. Leftover mashed potatoes work well if they are not very wet or heavily seasoned. If yours contain lots of butter or milk, start with slightly less milk in the batter and add it only as needed.
Squeeze the grated potato well. Excess water makes the batter loose and can prevent a crisp crust. If the batter still seems watery after mixing, let it stand for a minute, then stir in a little flour.
Cook at medium heat. Boxty needs enough time for the grated potato to cook inside. Lower the heat if the exterior darkens before the middle is done; smaller pancakes also cook more evenly.
Choose a melting cheese. Sharp cheddar gives a pronounced flavor and melts reliably. Mild cheddar works too, while a dry, crumbly cheese may not give the same cohesive, gooey interior.

Serving Suggestions

Serve the boxty straight from the pan as a hearty breakfast, brunch, or simple supper. Sour cream or crème fraîche, sliced scallions, and extra chives make easy toppings. For a traditional Irish-style table, pair it with bacon or sausages and sautéed mushrooms; for a lighter plate, add a crisp green salad or cooked greens. A spoonful of applesauce or chutney gives a pleasant sweet-and-savory contrast.

Variations

For a stronger cheese flavor, replace up to half of the cheddar with finely grated mature Irish cheddar. You can also use Gruyère or Monterey Jack, though the taste and melt will differ. Fold in 2 tablespoons (20 g) finely sliced scallions, or add a pinch of smoked paprika for a warmer, smoky note. To make the pancakes without cheese, omit it and season the batter to taste; add a little extra milk if the mixture becomes too stiff. For smaller, crispier boxty, use 2 tablespoons (30 ml) batter per pancake and reduce each side’s cooking time, checking that the center is cooked.

Storage and Reheating

Cool leftovers and refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat in a lightly oiled skillet over medium-low heat for a few minutes per side, until hot throughout; an oven or toaster oven at 350°F (175°C) also works. USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. Avoid microwaving if you want to preserve the crisp exterior, as it can make the pancakes soft. To freeze, cool completely, place parchment between pancakes, and freeze in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What is boxty?
Boxty is an Irish potato pancake or griddle cake. Many versions combine raw grated potato with cooked mashed potato and flour, though proportions and cooking styles differ. This recipe adds cheddar for a cheesy variation.

Can I make boxty with only raw or only mashed potatoes?
You can, but the texture will change. The combination here gives the pancakes structure from the mash and a characteristic tender, slightly textured bite from grated raw potato. Using only mash makes them more like ordinary potato cakes; using only grated potato can make them denser and more fragile.

Why are my boxty pancakes falling apart?
The batter may be too wet, the pancakes may be too large or thick, or they may have been flipped before the first side set. Squeeze the grated potato thoroughly, keep each pancake around ½ inch thick, and wait until its edges look set before turning it.

Can I prepare the batter ahead?
It is best cooked soon after mixing because raw grated potato can discolor and release liquid as it stands. If you need to save time, measure the dry ingredients and grate the cheese ahead, then grate the potato and mix the batter just before cooking.

Can I use gluten-free flour?
A cup-for-cup gluten-free baking blend can work, but blends vary in how much liquid they absorb. Begin with the stated amount, then adjust with small additions of milk or flour until the batter is thick and spoonable. The texture may be a little more delicate.

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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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