Boxty Recipe (Irish Potato Pancakes) (2024)

Published March 15, 2023.This post may contain affiliate links. Please read my disclosure policy.

You will love these Irish potato pancakes known as boxty made from mashed potatoes and shredded potatoes cooked to a crisp. This is incredibly easy to make and goes great with any meal.

I’ve never met a potato that I didn’t like and wasn’t eager to eat. If you’re the same way, try my Smashed Potatoes or Hasselback Potatoes that pair perfectly with any protein.

Boxty

Boxty is a thick pancake of mashed and shredded potatoes, flour, baking soda, and buttermilk fried in butter or lard. These are traditionally formed into a circle and cut into quarters or triangles and are usually served as a side dish or appetizer. These are a great way to use up any leftover mashed potatoes.

Boxty is said to have originated during the Irish famine during the mid-1800s that infected the potato crops that ended up killing over 1 million people worldwide. Since potatoes were scarce, this procedure was a great way to expand the popular Irish starchy vegetable into a filling dish.

Ingredients and Substitutions

• Raw Potatoes – The most common raw potato to use in the US for Boxty would be Yukon golds.
• Mashed Potatoes – Any leftover mashed potatoes will work for this.
• Flour – Regular all-purpose flour is what you will need.
• Buttermilk – I prefer to use full-fat cultured buttermilk for this.
• Baking Soda – This will be used as the leavening agent.
• Butter – I always use unsalted butter in my cooking and baking.
• Seasoning – Coarse sea salt and fresh cracked pepper is all the seasoning you will need for this boxty.

Step-by-Step Instructions

Start by peeling the potatoes.

Next, grate them onto a large flour sack towel or kitchen towel.

Fold up the 4 ends of the towel and then twist it over the sink, squeezing out as much of the potato liquid as possible.

Add the drained potatoes to a large bowl.

Next, add the leftover mashed potatoes, flour, buttermilk, baking soda, salt, and pepper.

I then mix everything until the batter is combined. If It’s too thick, add more buttermilk, and if it’s too thin, add some flour. It should be the consistency of soupy mashed potatoes.

Add the butter to a 10” cast iron skillet and heat until it’s melted over medium-high heat.

Pour about 1 ½ to 2 cups of the potato batter into the cast iron skillet and spread it out using a spoon to flatten it. Turn the heat down to medium.

Cook the boxty for 4 to 5 minutes or until golden brown and flip it over and cook for another 4 to 5 minutes or until golden brown and cooked throughout.

Remove from the pan, garnish with optional sliced green onions, cut into triangles, and serve.

What do You Serve Boxty With?

You can serve boxty with a myriad of options, but here are my favorites:

• Sour cream or crème fraiche
• Bacon
• Fried eggs
• Smoked salmon
• Irish bangers
• Shredded aged cheddar
• Honey or maple syrup

Make-Ahead and Storage

Make-Ahead: I believe these are meant to be eaten when they’re done cooking. You can keep them warm uncovered, placed on a rack on a sheet tray, and in the oven at low temperatures (200°) for up to 30 minutes before serving.

How to Store: Cover and keep them in the refrigerator for 4 to 5 days. These boxty will freeze well and be covered for up to 3 months. Thaw them in the fridge for 1 day or until thawed.

How to Reheat: Placed the desired number of boxty on a rack over a sheet tray and bake in the oven at 400° for 4 to 6 minutes or until hot and crispy.

More Potato Recipes

• Perfect Baked Potatoes
• Lyonnaise Potatoes
• Potato Soup
• Potatoes Anna
• Twice Baked Potatoes