Boxty Irish Potato Cakes: Crisp, Tender and Easy to Make

Boxty are traditional Irish potato cakes made with a mixture of grated raw potato, mashed potato, flour, and buttermilk, then cooked on a skillet until golden. Combining raw and cooked potatoes gives them a crisp exterior and a tender, hearty center; regional and family recipes vary in their proportions and shape.

Ingredients

1 lb (450 g) starchy potatoes, such as russets, peeled and divided
1 cup (240 g) cold mashed potato, plain and unsalted
¾ cup (90 g) all-purpose flour
½ tsp (3 g) baking soda
¾ tsp (4 g) fine salt
½ cup (120 ml) buttermilk, plus 1–2 tbsp (15–30 ml) more if needed
2 tbsp (28 g) unsalted butter, for cooking, divided
1 tbsp (15 ml) neutral oil, such as canola, for cooking, divided

Instructions

Prepare the potatoes. Cut half the peeled potatoes into chunks and place them in a saucepan. Cover with cold water, bring to a boil, and simmer for 12–15 minutes, until they are easily pierced with a knife. Drain well, return them to the warm pan for a minute to release steam, then mash until smooth; measure 1 cup (240 g) for the batter. This step takes about 15 minutes of active attention, with roughly 10 minutes of unattended simmering.
Grate and drain the remaining potatoes. While the chunks cook, finely grate the other half of the potatoes using a box grater or food processor. Put the grated potato in a clean tea towel and squeeze firmly over the sink to remove excess liquid. Work promptly: raw grated potato can discolor if left exposed. Discard the liquid, including the settled starch, for a lighter, less wet batter.
Mix the batter. In a large bowl, whisk the flour, baking soda, and salt. Stir in the mashed potato and drained grated potato. Add ½ cup (120 ml) buttermilk and mix until you have a thick, scoopable batter. If it is dry or crumbly, add more buttermilk a tablespoon at a time; it should hold together rather than pour like pancake batter. Avoid overmixing, which can make the cakes dense.
Heat the skillet. Set a large heavy skillet or griddle over medium heat. Add about 1 teaspoon of the butter and a little oil, just enough to coat the cooking surface. The pan is ready when a small dab of batter sizzles gently without browning immediately. If it smokes, lower the heat and let the pan cool briefly.
Cook the cakes. Spoon the batter into the pan in portions of about ¼ cup (60 ml), leaving space between cakes. Gently flatten each into a round about ½ inch (1.3 cm) thick. Cook for 4–5 minutes, until the undersides are deep golden and the edges look set. Flip carefully and cook the second side for another 4–5 minutes. Adjust the heat as needed so the outside browns without leaving a raw center.
Finish in batches and serve. Transfer cooked cakes to a wire rack or warm plate while you cook the remaining batter, adding a little more butter and oil to the skillet for each batch. Keep the heat moderate; a crowded pan cools down and encourages pale, greasy cakes. Serve hot, when the edges are crisp and the middle is tender.

Tips

Choose starchy potatoes. Russets or another floury potato make a tender cake and release moisture readily when grated. Waxy potatoes work, but can produce a denser, less fluffy result.
Squeeze the grated potato well. Too much water makes the mixture loose and can prevent browning. If the batter still seems thin, mix in flour 1 tablespoon (8 g) at a time rather than adding a large amount at once.
Use leftover mash carefully. Plain mashed potato is easiest to measure and season. If yours contains milk or butter, the cakes will still work, but begin with a little less buttermilk and adjust until the batter is thick and scoopable.
Control the heat. Medium or medium-low heat gives the center time to cook before the crust darkens. If the first cake browns in under 3 minutes, lower the heat; if it remains pale after 5 minutes, raise it slightly.

Serving Suggestions

Serve boxty warm as a breakfast or brunch side with fried or poached eggs, sautéed mushrooms, or crisp bacon. For a traditional Irish-style plate, pair them with butter and serve alongside sausages or smoked salmon. They also make a satisfying base for a savory topping: try sour cream or crème fraîche with chopped chives, or spoon over a little stew and use the cakes to catch the sauce.

For a simple snack, split a warm cake and spread it with salted butter. If serving a group, keep finished cakes warm on a rack in a low oven while the remaining batches cook; avoid stacking them, since trapped steam softens the crisp surfaces.

Variations

Boxty can be made as small skillet cakes, larger griddle rounds, or a thicker pan-cooked cake; the mixture and method vary among cooks. This recipe uses buttermilk and baking soda for a slight lift. If you do not have buttermilk, use ½ cup (120 ml) plain yogurt thinned with 2–3 tablespoons (30–45 ml) milk, or stir 1½ teaspoons (7 ml) lemon juice into ½ cup (120 ml) milk and let it stand for 5 minutes. These substitutes provide acidity, though yogurt gives a slightly richer flavor.

For a herby variation, fold in 1 tablespoon chopped chives or parsley. A small pinch of black pepper is also welcome. Avoid adding wet vegetables or a large amount of cheese to the batter, as they can make it harder to cook through evenly; serve those as toppings instead. For crispier, thinner cakes, use scant ¼-cup portions and flatten them to about ⅜ inch (1 cm), checking the underside a little earlier.

Storage and Reheating

Cool leftovers promptly and refrigerate them in an airtight container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For longer storage, freeze cooled cakes in a single layer, then transfer them to a freezer-safe bag or container for up to 2 months; separate layers with parchment to prevent sticking.

Reheat refrigerated or frozen boxty in a lightly buttered skillet over medium-low heat until hot through, turning once; allow extra time if reheating from frozen. An oven or toaster oven also works: heat at 350°F (175°C) until warmed through and crisp, usually about 8–12 minutes from the refrigerator. If reheating leftovers, bring them to 165°F (74°C), the USDA FSIS safe temperature, checked with a food thermometer. Avoid microwaving if you want to preserve the crisp exterior.

Frequently Asked Questions

What is boxty?
Boxty is an Irish potato dish commonly made with grated raw potato, mashed potato, flour, and a liquid such as buttermilk. It is cooked on a griddle or skillet, and recipes differ in texture, shape, and proportions.

Why are my boxty falling apart?
The grated potato may be too wet, or the batter may need a little more flour. Squeeze the raw potato thoroughly, make sure the mashed portion is not watery, and add flour a tablespoon at a time until the mixture holds its shape when scooped.

Can I make the batter ahead?
It is best to cook boxty soon after mixing because grated raw potato oxidizes and can darken, while the batter may also release liquid. For easier preparation, cook and mash the potatoes in advance, refrigerate them, and grate the raw potato just before mixing.

Can I make boxty without buttermilk?
Yes. Use plain yogurt thinned with milk, or milk soured with lemon juice as described in the variations. The acidity helps the baking soda work; plain milk alone may give a slightly less tender result.

How do I know when the cakes are cooked inside?
They should be golden on both sides and firm at the edges, with a tender, cooked center rather than a wet or pasty one. Cook over moderate heat for about 4–5 minutes per side; a thinner cake is easier to cook evenly than a thick one.

Can I freeze cooked boxty?
Yes. Cool them, freeze in a single layer, and store in a sealed freezer-safe container for up to 2 months. Reheat from frozen in a skillet or oven until crisp and hot through.

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).