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Top-down view of Boxty- Irish Potato Pancakes topped with sour cream and green onions.
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Boxty Recipe (Irish Potato Pancakes)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

My Boxty Recipe makes traditional Irish potato pancakes with crispy edges, fluffy centers, and simple pantry ingredients in under 45 minutes. 

Servings: 8 boxty
Author: Gemma Stafford
Ingredients
  • 2 large russet potatoes (about 1 lb 4 oz/568 g)
  • 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoons freshly ground pepper
  • 1 cup (8 fl oz/240 ml) plus 2 tablespoons buttermilk
  • Vegetable oil , for cooking
Instructions
To Prepare the Potatoes

  1. Peel and roughly chop one of the potatoes. Place in a steamer basket inside a pot filled 2-inches (5 cm) deep with water. Put on a lid and bring to a simmer.

  2. Steam the potato until tender (about 10 minutes), then transfer them to a large bowl and mash while still hot.

  3. Peel the remaining potato and coarsely grate it onto a clean tea towel.

  4. Wring the potato in the towel, trying to extract as much liquid as possible, then add them to the bowl of mashed potatoes and toss to combine.

To Make the Boxty Batter
  1. Fold in the flour, baking powder, salt and pepper until evenly distributed.
  2. Stir in the buttermilk to make a thick batter.
To Cook the Boxty

  1. Heat a large frying pan over medium-low heat. Add 1 generous tablespoon of oil to the pan.

  2. Scoop about ½ cup (4 oz/115 g) of batter into the pan and spread into roughly a 4 inch (10 cm) circle. Cook 2 - 3 boxty at a time.

  3. Cook gently for 4–5 minutes per side, or until golden brown and cooked through.
  4. Transfer to a plate and keep warm while cooking the remaining batter.
To Serve and Store the Boxty

  1. Enjoy warm alongside a traditional Irish fry or sour cream and smoked salmon. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30 seconds.

Recipe Notes
  • Squeeze the grated potatoes well. Excess moisture will make the boxty heavy.
  • Mash the potatoes while they're still hot. If they sit too long, they'll become gluey.
  • Use leftover mashed potatoes if you have them. Use 1 cup (8 oz / 225 g) mashed potatoes and add an equal amount by weight of grated potatoes.
  • Measure the flour carefully. Too much flour will make the boxty heavy.
  • Cook over gentle heat. This will ensure that the inside cooks before the outside browns.
  • Oil is best for cooking, since butter can burn. If you prefer the flavor of butter, use a mix of butter and oil.
  • Adjust batter for the proper thickness. If the batter feels too thick, add a splash of buttermilk; if too loose, add a little flour.
  • Use a cast-iron or non-stick pan. Either type of pan will work, but a cast iron skillet or griddle will create a crispier crust.
  • Keep cooked pancakes warm. Put them in a sheet pan or oven-safe plate in a warm oven while you finish cooking.
  • Use my substitute if you don't have buttermilk. You can use my homemade buttermilk substitute for this recipe.
  • Mix gently. Do not overmix the batter, or your boxty will end up being gummy.
  • Add flavors:
    • Herbed Boxty: These potatoes serve as a neutral base for more flavorful toppings, but you can also add finely minced scallions to the batter for an extra layer of flavor.
    • Spicy Boxty: Mix in 1 teaspoon of your favorite hot sauce for a spicy twist on the potato pancake.
    • Cheddar Boxty: Fold 1 cup (4 oz/115 g) of grated Irish cheddar cheese into the potato mixture to make a savory, cheesy potato pancake.