Irish Boxty
Crispy, golden Irish potato pancakes with a tender, grated potato center. This traditional recipe blends mashed and raw potato for a unique texture that's part pancake, part hash brown. A beloved staple from Ireland's northwestern counties, best served hot with a pat of butter.
For 8 servings
- prep · ~5 min
Prepare the raw grated potato.
1.Peel and grate 250g raw potato using the coarse side of a box grater.2.Place grated potato in a clean kitchen towel and squeeze tightly over the sink to extract as much liquid as possible.3.Transfer the squeezed potato to a large mixing bowl.TIPSqueezing out the starch water keeps the boxty from becoming gluey. Squeeze twice if needed. - prep · ~2 min
Combine the mashed potato.
1.Add the 250g cooled, boiled and mashed potato to the bowl with the grated raw potato.2.Break the mashed potato apart with your fingers as you add it so it mixes easily. - mix · ~3 min
Form the boxty batter.
1.Add the flour, baking powder, salt, and black pepper to the potato mixture.2.Pour in half the milk and stir gently with a wooden spoon.3.Add remaining milk a little at a time until a thick, scoopable batter forms — it should resemble thick porridge, not runny pancake batter.TIPFold gently and stop as soon as everything comes together. Over-mixing makes tough boxty. - fry · ~15 min
Fry the boxty.
1.Melt 1 tablespoon of butter in a large non-stick skillet over medium heat until foaming.2.Drop heaped spoonfuls of batter into the pan, flattening slightly to form rounds about 1 cm thick.3.Cook 3 to 4 minutes per side until deep golden brown and crisp at the edges.4.Transfer to a warm plate and repeat with remaining batter, adding more butter as needed.TIPKeep the heat at medium — too hot and the outside burns before the grated raw potato cooks through. - serve
Serve hot with butter.
Serve the boxty immediately with pats of butter melting on top, or alongside a full Irish breakfast.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russets for the best fluffy mash and crisp exterior.
- 2Squeeze the raw grated potato in a clean tea towel until no more liquid drips out.
- 3If the batter is too wet after adding milk, stir in an extra tablespoon of flour.
- 4Fry in batches over medium heat—crowding the pan lowers the oil temperature.
- 5Drain cooked boxty on paper towels for a few seconds to keep them crisp.
- 6Make the batter up to 2 hours ahead and refrigerate; stir before frying.
- 7Leftover boxty can be reheated in a dry skillet for 2 minutes per side.
Adapt it for your goals.
Herbed
Add 2 tablespoons of chopped fresh chives or scallions to the batter for a mild oniony pop that brightens the earthy potato flavor.
low fatLow-fat
Replace the butter with 2 tablespoons of olive oil for frying and use skim milk — ideal for those reducing saturated fat while still enjoying crisp boxty.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free flour blend; add 1/4 teaspoon xanthan gum if your blend doesn't include it, to keep the batter cohesive.
cheesyCheesy
Fold in 1/2 cup of grated sharp cheddar or crumbled feta into the batter for a savory, melty variation that pairs well with a dollop of sour cream.
Why this is on our healthy list.
Good Source of Potassium
Potatoes are naturally rich in potassium, which helps support healthy blood pressure and muscle function.
Moderate in Fiber
Leaving the skin on (if desired) or using whole potatoes provides resistant starch and dietary fiber for digestive health.
Low in Added Sugar
This savory pancake contains no added sugar, making it a blood-sugar-friendly breakfast or snack option.
Provides Complex Carbs
The combination of potatoes and flour delivers sustained energy, making boxty a satisfying base for a balanced meal.
Frequently asked questions
Yes, but make sure they are plain (no butter or cream added) and cool — leftover seasoned mash may alter the texture and salt balance.
