Boxty Potato Pancakes: Crisp Irish Potato Cakes

Boxty is an Irish potato pancake made with both grated raw potato and mashed potato, giving it a crisp outside and a tender, substantial center. This straightforward skillet version uses flour and buttermilk for a batter that cooks into small, golden cakes; recipes vary by region and family, and some are thinner or denser than these.

Ingredients

1 lb (450 g) russet or other starchy potatoes, peeled
1 cup (230 g) cold mashed potato, plain and unsalted
1 cup (125 g) all-purpose flour
1 teaspoon (5 g) baking powder
¾ teaspoon (4 g) fine salt, plus more to taste
⅛ teaspoon freshly ground black pepper
¾ cup (180 ml) buttermilk
1 large egg (about 50 g without shell)
2 tablespoons (28 g) unsalted butter, divided
1 tablespoon (15 ml) neutral oil, plus more as needed

Instructions

Prepare the potatoes. Grate the peeled raw potatoes on the large holes of a box grater. Put the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid. This helps the pancakes brown rather than steam. Measure the mashed potato; it should be cool or at room temperature so it blends evenly.
Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and pepper. In a separate bowl or measuring jug, whisk the buttermilk and egg until combined.
Make the batter. Stir the mashed potato into the buttermilk mixture, breaking up any large lumps. Add the drained raw potato and mix. Pour the wet mixture into the flour and fold just until no dry pockets remain. The batter should be thick and spoonable, not pour like a crepe batter. If it seems unusually stiff, add buttermilk 1 tablespoon (15 ml) at a time; if loose, stir in flour 1 tablespoon (8 g) at a time.
Heat the skillet. Set a large heavy skillet or griddle over medium heat. Add about 1 teaspoon oil and a small piece of butter, swirling to coat the cooking surface. The fat should shimmer gently but not smoke. Lower the heat if the butter begins to brown quickly.
Cook the pancakes in batches. Spoon about ¼ cup (60 ml) batter per pancake into the skillet, leaving room between them. Flatten each mound lightly to about ½ inch (1.3 cm) thick. Cook for 3–4 minutes, until the underside is deep golden and the edges look set. Flip carefully and cook for another 3–4 minutes. Adjust the heat as needed: a very hot pan can brown the outside before the raw potato in the middle cooks through.
Check doneness and keep warm. Cut into the center of a test pancake: it should be hot throughout, with no firm, crunchy raw-potato pieces. If needed, lower the heat and cook another minute or two per side. Egg dishes have a USDA FSIS safe minimum internal temperature of 160°F (71°C); use a food thermometer on a thick pancake if you want to verify it. Transfer cooked boxty to a plate and keep warm while finishing the batter. Add more oil and butter to the skillet between batches, using the remaining fat as needed.
Serve promptly. Taste one and add a little salt if needed. Serve hot, while the edges are crisp and the centers remain tender.

Tips

Drain the grated potato well. Raw potato releases a lot of water. Squeezing it in a towel helps the batter hold together and gives the pancakes better color. Discard the liquid rather than tipping it back into the batter.
Use plain mashed potato. Leftover mash works if it has no strong additions such as garlic, herbs, or lots of cheese. If it is already salted or buttery, reduce the added salt and butter to suit.
Keep the heat moderate. Boxty needs enough time for the raw shreds and egg to cook inside. If the pancakes darken before the center is done, reduce the heat and make the next batch slightly thinner.
Choose a suitable substitute. If buttermilk is unavailable, combine ¾ cup (180 ml) milk with 2 teaspoons (10 ml) lemon juice or vinegar and let it stand for 5 minutes. It will be thinner and a little less tangy, but works in the batter.

Serving Suggestions

Serve boxty hot as a breakfast, brunch, or supper dish. Butter, sour cream, or crème fraîche are easy toppings; chopped chives or scallions add a fresh, savory note. For a more substantial plate, pair the pancakes with fried or scrambled eggs, smoked salmon, bacon, or sausages. They also work alongside a green salad or cooked cabbage. Add toppings just before serving so the crisp surfaces do not become soggy.

Variations

For smaller, crispier cakes, use 2 tablespoons (30 ml) batter per pancake and start checking for doneness after about 2–3 minutes per side. For a richer version, replace 2 tablespoons (30 ml) of the buttermilk with cream; the pancakes will be softer and more filling. You can fold in 2 tablespoons (about 10 g) finely sliced scallions, but avoid adding too many wet ingredients, which can make the batter difficult to cook through. If you do not have leftover mashed potato, cook a peeled potato until tender, drain it thoroughly, mash without liquid, and cool before measuring. Boxty made with all raw potato or all mashed potato is also found in different versions, but it will have a different texture from this mixed-potato recipe.

Storage and Reheating

Cool leftovers promptly 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. Leftovers should reach 165°F (74°C) when reheated, checked with a food thermometer. A microwave is convenient but makes the edges soft. For longer storage, freeze pancakes in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months. Reheat from frozen in a skillet or oven until steaming hot.

Frequently Asked Questions

What kind of potato is best for boxty?
Starchy potatoes such as russets grate and crisp well, while still combining readily with mashed potato. Waxy potatoes can work, but tend to stay firmer and may produce a less cohesive pancake.

Why are my boxty pancakes falling apart?
The grated potato may be too wet, the batter may be too loose, or the pancakes may have been flipped before their edges set. Squeeze the shreds thoroughly, add a little flour if the batter is runny, and wait until the underside is browned before turning.

Can I make the batter ahead?
It is best to cook boxty soon after mixing because raw grated potato can discolor and release water. If you need to prepare ahead, measure the dry ingredients and wet ingredients separately, refrigerate them, and grate and drain the potato just before combining and cooking.

Can I make boxty without buttermilk?
Yes. Use the milk-and-lemon-juice or vinegar substitute in the Tips section. Plain milk alone can also work, though the batter will be less tangy and may be a little thinner, so add it gradually.

Are boxty pancakes gluten-free?
This recipe uses wheat flour and is not gluten-free as written. A cup-for-cup gluten-free flour blend may work, but texture varies by blend; make one small test pancake first and adjust the batter if it crumbles or spreads too much.

Can I serve boxty at room temperature?
They are best hot from the skillet, when the outside is crisp. They can be packed for later, but refrigerate them within 2 hours and reheat to 165°F (74°C) before serving rather than leaving cooked pancakes out for an extended period.

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

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