Boxty Recipe (Irish Potato Pancakes)

My easy boxty recipe, or Irish potato pancakes, are made with a mix of shredded Yukon potatoes and leftover mashed potatoes, fried in butter until they are golden brown and crispy on the outside while staying soft and fluffy inside. Best part? I have them ready warm on the breakfast table in under 30 minutes.

I have never had a potato dish I did not like. Baked, fried, mashed, roasted, it does not matter. If it is a potato meal, I am eating it. Ha! So when I found out about boxty, a traditional Irish potato pancake that actually uses two types of potato in the same dish, I knew I had to make it. What I love about this recipe is that you can make using up leftovers. If you made my creamy roasted garlic mashed potatoes and have some left in the fridge, this is exactly where they should go.

Boxty – Irish Potato Pancakes

Boxty has roots in one of the most difficult periods in Irish history. During the Great Famine of the mid 1800s, when potato crops were devastated and over a million people lost their lives, boxty became a way to stretch whatever potatoes were available into a filling meal. What started as survival food eventually became a beloved tradition in Irish cooking, especially in the northern and western counties where it is still served in homes and pubs today.

I started making boxty at home after realizing how similar the technique is to things I already do in the kitchen. It is basically two of my favorite things combined into one, crispy shredded potatoes and creamy mashed potatoes held together with flour, buttermilk, and a little baking soda. I shred the raw potatoes, squeeze out all the liquid, fold them into the mashed potatoes with the rest of the batter, and then fry the whole thing in a cast iron skillet until it is beautifully golden on both sides.

My daughter is a potato fanatic just like me, so whenever I make these she is right there waiting for the first slice. You can make them big like I do and cut them into wedges, or go smaller for easier flipping. Either way, if you love potatoes, this one is for you.

Ingredients and Substitutions

This batter comes together with pantry staples and leftover mashed potatoes, which means you probably already have everything you need to make boxty today.

• Raw Potatoes – The most common raw potato to use in the US for Boxty would be Yukon golds. Russet potatoes work here too and will give you a slightly crispier result.
• Mashed Potatoes – Any leftover creamy mashed potatoes will work for this. This is the perfect way to use up what is sitting in the fridge.
• Flour – Regular all-purpose flour is what you will need.
• Buttermilk – I prefer to use full-fat cultured homemade 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.

How to Make Irish Potato Pancakes (Boxty)

Peel the potatoes: I start by peeling 3 medium Yukon gold potatoes and setting them aside.

Shred: I shred the peeled potatoes on a box grater directly onto a large flour sack towel or clean kitchen towel.

Squeeze out the liquid: I fold up all four ends of the towel, twist it tight, and squeeze out as much potato liquid as possible over the sink. This step is crucial because excess moisture will make the boxty soggy instead of crispy.

Combine the batter: I add the drained shredded potatoes to a large bowl along with the mashed potatoes, flour, buttermilk, baking soda, salt, and pepper.

Mix until combined: I stir everything together until the batter is evenly mixed. If it is too thick, I add a bit more buttermilk. If it is too thin, I add a little more flour. I am looking for the consistency of soupy mashed potatoes.

Melt the butter: I add butter to a 10 inch cast iron skillet and heat it over medium high until it is fully melted.

Pour and flatten: I pour about 1 1/2 to 2 cups of the potato batter into the skillet and spread it out using the back of a ladle to flatten it into an even layer. Then I turn the heat down to medium.

Cook the first side: I cook the boxty for 4 to 5 minutes or until the bottom is golden brown and crispy.

Flip and cook the second side: I carefully flip the boxty over and cook for another 4 to 5 minutes until the second side is golden brown and the center is cooked through.

Garnish and serve: I remove the boxty from the pan, garnish with sliced green onions if I have them, cut it into triangles, and serve immediately.

Serving Suggestions

I love serving boxty as part of a big weekend breakfast spread with fried eggs and smoked salmon on the side, finished with a dollop of crème fraîche. My daughter likes hers drizzled with a little maple syrup, which sounds strange for a potato pancake but honestly works really well. It is that sweet and savory thing.

For St. Patrick’s Day, I like serving boxty alongside corned beef hash, and a freshly baked Irish soda bread. But my absolute favorite? A couple of my homemade Irish bangers with crispy boxty wedges, it is combination my whole family can’t resist.

Make-Ahead and Storage

Make-Ahead: I believe boxty is best eaten right when it comes out of the skillet. If I need to hold them, I place the cooked boxty uncovered on a wire rack set on a sheet tray in the oven at 200 degrees for up to 30 minutes before serving.

How to Store: I cover and keep leftover boxty in the refrigerator for 4 to 5 days. They also freeze well, covered, for up to 3 months. I thaw them in the fridge for one day before reheating.

How to Reheat: I place the boxty on a rack over a sheet tray and bake in the oven at 400 degrees for 4 to 6 minutes or until they are hot and crispy again.

More Potato Recipes

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