I’ll be honest. The first time I heard the word boxty, I thought it sounded like something you’d store old shoes in.

Turns out, it’s actually one of Ireland’s coziest comfort foods.

My introduction to boxty happened on a lazy Sunday morning when I had way too many potatoes sitting on the counter. I’d bought a big bag with good intentions. Mashed potatoes one night, roasted potatoes another night… but somehow the bag was still half full and quietly judging me.

I didn’t want fries. I didn’t want mashed potatoes again. I wanted something different.

So I went down a little internet rabbit hole and landed on Irish potato pancakes, also known as boxty. The idea of mixing mashed potatoes and shredded potatoes into one pancake sounded slightly chaotic, which is usually a good sign in my kitchen.

I figured I’d try it.

What came out of that skillet was something halfway between a pancake, a hash brown, and a crispy potato dream. The outside turned golden and crisp, while the inside stayed soft and fluffy. Add a little sour cream on top, maybe a sprinkle of cheddar, and suddenly breakfast felt like a celebration.

Now boxty has quietly become one of those recipes I make whenever I want something warm, filling, and a little bit different.

Plus, if a recipe lets me use two pounds of potatoes, I’m already on board.

Why I Keep Making Boxty

These potato pancakes snuck into my regular cooking rotation faster than I expected.

• Crispy Outside, Soft Inside: The combination of mashed and shredded potatoes creates this magical texture. You get crunch on the outside and fluffy comfort in the middle.
• Potatoes for Breakfast Feels Right: I’ve always believed potatoes deserve a bigger role at breakfast. Boxty proves that theory beautifully.
• Surprisingly Simple Ingredients: Most of the stuff needed is already hanging out in the fridge or pantry. Nothing fancy, just good basics.
• It Feels Like Real Comfort Food: There’s something old fashioned and homey about this dish. It feels like something someone’s grandmother has been making forever.
• You Can Top It However You Want: Bacon, eggs, sour cream, cheese. These pancakes are basically a blank canvas for breakfast happiness.
• Great Way to Use Extra Potatoes: If you’ve ever bought a bag of potatoes and wondered how you’ll use them all, this recipe helps solve that problem.
• They’re Fun to Cook: Watching the pancakes turn golden in the pan is oddly satisfying. I always hover near the stove.
• They Impress People: Tell someone you made Irish potato pancakes and suddenly you sound way more impressive than you actually are.

Ingredients You’ll Need

Here’s everything that goes into a batch of boxty.

1. 1 cup all purpose flour (about 127 g)
2. 2½ teaspoons kosher salt, divided
3. ½ teaspoon baking soda
4. ¼ teaspoon freshly ground black pepper
5. 2 pounds russet potatoes, divided
6. 4 scallions, thinly sliced, plus extra for garnish
7. 1 large egg
8. 1 cup buttermilk
9. 4½ tablespoons unsalted butter, divided

Optional toppings

10. Sour cream
11. Shredded cheddar cheese
12. Cooked bacon
13. Fried eggs

How I Make Boxty in My Kitchen

Step 1: Preheat your oven to 200°F (95°C) and place a wire rack over a baking sheet. This keeps cooked pancakes warm while you finish the rest.

Step 2: In a bowl, whisk together flour, 1 teaspoon salt, baking soda, and black pepper. Set it aside.

Step 3: Peel 1 pound of the potatoes and cut them into small chunks. Place them in a pot with 1 teaspoon of salt and cover with cold water.

Step 4: Bring to a boil, then simmer until the potatoes are very tender. This usually takes about 15 minutes.

Step 5: Drain them and let them cool slightly, then mash them in a bowl until smooth with no lumps.

Step 6: While those cool, peel the remaining pound of potatoes and grate them using a box grater.

Step 7: Place the shredded potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step makes the pancakes crispier.

Step 8: Add the grated potatoes to the mashed potatoes and mix gently.

Step 9: Stir in the scallions and egg.

Step 10: Add the flour mixture and stir until combined.

Step 11: Pour in the buttermilk and gently mix until you have a thick batter that looks similar to pancake batter.

Step 12: Heat 1½ tablespoons butter in a skillet over medium heat.

Step 13: Scoop about ¼ cup batter for each pancake and flatten slightly into circles about 4 inches wide.

Step 14: Cook for 4 to 6 minutes until the bottoms are golden brown.

Step 15: Flip and cook the other side for another 4 to 6 minutes.

Step 16: Transfer the cooked pancakes to the warm oven while you cook the rest in batches.

Step 17: Sprinkle with a little salt and garnish with extra scallions before serving.

Tips and Tricks I Learned While Making Boxty

These little discoveries made my pancakes much better.

• Squeeze the Potatoes Well: Removing excess water from the grated potatoes is the secret to crispy pancakes.
• Use Russet Potatoes: They have the right starch level for both crispiness and softness.
• Don’t Skip the Mashed Potatoes: That creamy portion is what gives boxty its unique texture.
• Medium Heat Is Your Friend: Too hot and the outside burns before the inside cooks.
• Butter Makes the Flavor Better: Cooking in butter instead of oil gives the pancakes a rich taste.
• Keep Them Warm in the Oven: This prevents the first batch from going cold while you cook the rest.
• Flatten Them Slightly: Thick pancakes take longer to cook through, so gentle flattening helps.
• Taste the Batter Once: A quick taste check helps you adjust the seasoning.

Boxty (Irish Potato Pancakes)

Boxty are traditional Irish potato pancakes made with mashed and grated potatoes, flour, and buttermilk. They are pan-fried in butter until golden and served with savory toppings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Breakfast, Side Dish

Cuisine: irish

Calories: 371

Ingredients Equipment Method

Ingredients

  

• 1 cup all-purpose flour 4 1/2 ounces; 127 g
• 2 1/2 teaspoons Diamond Crystal kosher salt divided; for table salt use half as much by volume
• 1/2 teaspoon baking soda
• 1/4 teaspoon freshly ground black pepper
• 2 pounds 907 g russet potatoes, divided
• 4 scallions about 2 ounces; 56 g, thinly sliced, plus more for garnish
• 1 large egg
• 1 cup 240 ml buttermilk
• 4 1/2 tablespoons 63 g unsalted butter, divided
• For Serving Optional:
• Sour cream
• Shredded cheddar cheese
• Cooked bacon
• Fried eggs

Equipment

• Oven
• Baking sheet
• Wire rack
• Medium mixing bowl
• Large mixing bowl
• Whisk
• Medium saucepan
• Colander
• Knife
• Box grater
• Clean kitchen towel
• Fork or potato masher
• Spatula
• Large nonstick or cast iron skillet
• Measuring cups and spoons

Method

 

1. Set the oven rack to the middle position and preheat the oven to 200°F (95°C). Line a baking sheet with a wire rack and set aside.
2. In a medium bowl, whisk together the flour, 1 teaspoon salt, baking soda, and black pepper. Set aside.
3. Peel 1 pound of the potatoes and cut them into 1/2-inch pieces. Place them in a medium saucepan with 1 teaspoon salt and enough cold water to cover by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer until very tender when pierced with a fork, about 15 minutes. Drain and let cool in a colander for about 10 minutes. Transfer to a large bowl and mash until smooth with no lumps.
4. While the boiled potatoes cool, peel the remaining 1 pound of potatoes. Using a box grater placed over a clean kitchen towel, grate the potatoes onto the towel. Gather the towel and squeeze out as much liquid as possible over the sink. Add the shredded potatoes to the bowl with the mashed potatoes and mix gently. Stir in scallions and egg until combined. Add the flour mixture and mix well. Using a spatula, add the buttermilk and gently stir until the batter becomes thick and pancake-like with no visible dry flour.
5. Heat 1 1/2 tablespoons butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Scoop four heaping 1/4-cup portions of batter into the skillet and flatten into circles about 4 inches wide and 1/2 inch thick. Cook without moving until the bottom turns golden brown, about 4 to 6 minutes. Carefully flip and cook the other side for another 4 to 6 minutes until golden. Transfer the pancakes to the prepared wire rack on the baking sheet and place in the oven to keep warm. Repeat with the remaining batter in two more batches, adding 1 1/2 tablespoons butter between batches.
6. Before serving, sprinkle the hot potato pancakes with the remaining 1/4 teaspoon salt and garnish with additional scallions. Serve with optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs.

Nutritional Information (Per Serving)

Variations You Might Enjoy Trying

Once you make boxty once, it’s fun to experiment.

1. Cheddar Boxty: Mix shredded cheddar right into the batter for extra richness.
2. Garlic and Herb Version: Add minced garlic and fresh herbs like parsley.
3. Spicy Breakfast Boxty: Toss in chopped jalapeños or a pinch of chili flakes.
4. Loaded Boxty: Top with sour cream, bacon, and cheese for the full experience.
5. Mini Boxty Bites: Make smaller pancakes for brunch platters.
6. Veggie Packed Boxty: Add grated zucchini or carrots for extra texture.

Storage and Leftover Tips

Boxty actually reheats surprisingly well.

• Refrigerator Storage: Store leftover pancakes in an airtight container for up to 3 days.
• Reheat in a Skillet: This brings back the crisp texture better than a microwave.
• Oven Reheat Option: Warm them at 325°F for about 10 minutes.
• Freezer Friendly: Freeze pancakes in layers separated by parchment paper.
• Quick Breakfast Later: Frozen boxty can go straight from freezer to skillet.

How I Like to Serve Boxty

There are so many good ways to enjoy these pancakes.

• Classic Sour Cream and Scallions: Simple and delicious.
• Breakfast Plate Style: Serve with fried eggs and crispy bacon.
• Cheddar Melt: Sprinkle shredded cheddar on top while they’re hot.
• Brunch Board: Pair with smoked salmon, sour cream, and herbs.
• Savory Dinner Side: They work surprisingly well next to roasted chicken.

FAQs

1. What does boxty taste like?
   It tastes like a cross between a potato pancake and a fluffy hash brown.
2. Can I use leftover mashed potatoes?
   Yes, but make sure they’re not heavily seasoned or loaded with butter.
3. Do I have to peel the potatoes?
   For the best texture, peeling is recommended.
4. Why squeeze the grated potatoes?
   Removing moisture helps the pancakes crisp up instead of becoming soggy.
5. Can I make the batter ahead of time?
   It’s best fresh, but you can refrigerate it for a few hours if needed.
6. What skillet works best?
   A cast iron or nonstick skillet gives the best golden crust.
7. Are boxty gluten free?
   Traditional versions contain flour, but you can substitute gluten free flour.
8. Can I bake them instead of frying?
   Frying gives the best texture, though baking can work if lightly oiled.

The Last Bite

Boxty is one of those dishes that proves simple ingredients can do amazing things together.

A couple potatoes, a little butter, and a skillet can turn into something crispy, cozy, and seriously satisfying.

And if your first pancake looks a little weird, don’t worry.

In my kitchen, the first one is always the taste tester. The second one is the real star.