Boxty Benedict
Crispy Irish potato pancakes topped with poached eggs, smoky Canadian bacon, and a luscious homemade hollandaise sauce. A hearty twist on the classic eggs Benedict that brings a golden crust and tender center to every bite.
For 4 servings
- prep · ~20 min
Prepare the potatoes.
1.Place 2 peeled potatoes in a saucepan, cover with water, and boil until fork-tender (15-20 min). Drain and let cool, then mash until smooth.2.While those boil, grate the remaining 2 peeled potatoes into a clean kitchen towel. Twist and squeeze over a bowl to remove as much liquid as possible. - mix · ~2 min
Make the boxty batter.
In a large bowl, combine the mashed potatoes, grated potatoes, flour, egg, buttermilk, a pinch of salt, and a pinch of pepper. Mix well with a fork until a thick, uniform batter forms.
- fry · ~20 min
Fry the boxty pancakes.
1.Melt 1 tbsp butter in a skillet over medium heat.2.Scoop ¼ of the batter into the pan and flatten into a round about ½-inch thick.3.Cook until golden and crisp, 4–5 minutes per side.4.Repeat with remaining batter and butter to make 4 pancakes total. Keep warm. - mix · ~2 min
Make the hollandaise sauce.
1.In a blender, combine egg yolks, lemon juice, a pinch of salt, and a pinch of pepper. Blend on medium for 10 seconds.2.With the blender running, slowly drizzle in the warm melted butter in a thin stream until the sauce is thick and emulsified. - grill · ~4 min
Warm the Canadian bacon.
Heat a dry skillet over medium heat. Add the Canadian bacon slices in a single layer and cook for 1–2 minutes per side until lightly browned. Remove and set aside.
- boil · ~12 min
Poach the eggs.
1.Bring 4 cups of water and the white vinegar to a gentle simmer in a saucepan.2.Crack one egg into a small ramekin. Stir the water to create a whirlpool and gently slide the egg into the center.3.Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.4.Repeat with remaining eggs. - assemble
Assemble the Boxty Benedict.
1.Place a boxty pancake on each plate.2.Top each pancake with 2 slices of warm Canadian bacon.3.Place a poached egg on top of the bacon.4.Drizzle generously with hollandaise sauce and garnish with chopped chives.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze grated potatoes thoroughly in a towel to remove excess moisture, ensuring a crispy boxty.
- 2Use a neutral-tasting vinegar like white or rice vinegar for poaching; it helps the egg whites set without affecting flavor.
- 3Blend hollandaise in a blender for foolproof emulsification; slowly drizzle warm butter to prevent the sauce from breaking.
- 4Fry boxty pancakes over medium heat so the inside cooks through before the outside burns.
- 5For perfectly runny poached eggs, cook them just until the whites are set, about 3 minutes, then drain on paper towels.
- 6Make a double batch of boxty batter and freeze uncooked patties for a quick breakfast another day.
Adapt it for your goals.
Vegetarian
Replace Canadian bacon with sautéed spinach or roasted mushrooms for a meat-free version that still delivers umami and texture.
Gluten FreeGluten-Free
Substitute all-purpose flour with a 1:1 gluten-free flour blend or oat flour to make the boxty pancakes gluten-free without sacrificing crispness.
Smoked SalmonSmoked Salmon
Swap Canadian bacon for thin slices of smoked salmon; the salty, silky fish pairs beautifully with the boxty and hollandaise.
Why this is on our healthy list.
Protein-Packed Breakfast
Eggs and Canadian bacon provide high-quality protein, supporting muscle repair and keeping you full through the morning.
Better Than White Bread
Boxty pancakes use potato as a base, offering more potassium and vitamin C than typical white-flour Benedict bases like English muffins.
Controlled Fats
Using Canadian bacon—a leaner, lower-fat alternative to traditional bacon or ham—cuts back on saturated fat while keeping smoky flavor.
Frequently asked questions
The mashed potato gives a soft, creamy interior, while the grated potato adds texture and crispness when fried. Both together create the signature boxty consistency.
