Crispy on the outside and tender in the center, Irish Boxty is a simple potato pancake made with both mashed and grated potatoes. Easy to make and endlessly versatile, it's perfect for breakfast, brunch, or a cozy supper.
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What Is Irish Boxty?
I love a good potato pancake - whether it's a pillowy, mid-century mashed potato pancake or a perfectly crisp, golden-edged latke made from freshly grated potatoes. Boxty, the traditional potato pancake of Ireland, lives right in the middle. Made with a mixture of mashed and grated potatoes, boxty is humble, old-soul comfort food at its finest - the best of both worlds in one simple skillet cake.
Boxty is classic Irish cooking: equal parts tradition and thrift. Nothing fancy, nothing complicated. Just deeply satisfying and quietly nostalgic. For me, eating boxty feels almost cellular, as if the flavor itself has been handed down - something familiar, grounding, and rooted in generations of simple home cooking.
Serve boxty on a chilly evening with a slice of corned beef and a wedge of soda bread, or plate it alongside buttery scrambled eggs and smoked salmon at a summer brunch. Endlessly versatile and deeply comforting, it's far too good to save just for St. Patrick's Day.
What Makes Boxty Different From Other Potato Pancakes?
What sets boxty apart is its unique combination of raw grated potatoes and mashed potatoes. The grated potatoes provide crisp, lacy edges; the mashed potatoes create that soft, pillowy center; and the buttermilk adds a faint tang along with just enough moisture to bind everything together. The result is a pancake that cooks up golden and beautifully textured - hearty without being heavy, and equally at home served sweet, savory, or somewhere in between.
Why You'll Love This Boxty Recipe
Irish Boxty is one of those rare recipes that feels both nostalgic and refreshingly simple. If you love crispy potatoes in any form, this is a dish that will immediately earn a spot in your regular lineup.
- Crispy edges and tender centers: The combo of grated potatoes and mashed potatoes gives Boxty its signature texture - golden and crunchy outside, soft and comforting inside.
- Pantry-friendly ingredients: If you have potatoes, flour, and buttermilk (or milk + a squeeze of lemon), you're basically there.
- Fast and unfussy: A quick stir-together batter and a hot skillet are all you need. No special tools, no elaborate techniques.
- Works with breakfast, brunch, or dinner: Top it with a fried egg, smoked salmon, stewed apples, or simply a dollop of sour cream. Boxty is a blank canvas in the best way.
- Perfect for St. Patrick's Day, yet totally year-round: Boxty has enough Irish charm for March festivities, but it's too satisfying to make only once a year.
Whether you're cooking for a cozy weekend breakfast or looking for a simple way to elevate leftover mashed potatoes, this recipe delivers comfort, crunch, and that "why don't I make this more often?" feeling every single time.
Ingredients You'll Need
You only need a handful of simple, affordable ingredients to make our Irish Boxty recipe:
- Russet potatoes - You'll use both grated raw potatoes and cooked mashed potatoes for the classic boxty texture. Yukon gold potatoes also work very well.
- Mashed potatoes - Use leftovers, or make them ahead of time.
- Buttermilk - Adds tang and moisture, and activates the leavening power of the baking soda.
- All-purpose flour - Helps bind the batter and gives the pancakes structure.
- Baking soda - When combined with the acidic buttermilk, this acts as a leavening agent for the pancakes.
- Egg - This acts as an additional binder and leavening agent. (Not all traditional boxty recipes include eggs, but I like what it does for the batter.)
- Salt and pepper - Essential seasoning.
- Spring onions - Optional and not strictly traditional, but they add a nice fresh bite.
Simple ingredients, big comfort-factor payoff.
Tips for the Best Irish Boxty
Squeeze the grated potatoes really well. The drier the potatoes, the crispier your boxty will be. Use a clean kitchen towel or cheesecloth and wring out as much liquid as possible.
Aim for thick pancake-batter consistency. The batter should be about hte same consistency as very thick pancake batter. If it feels too stiff, add a splash of buttermilk; if it's runny, sprinkle in a bit more flour.
Test one pancake before committing. Cook a small "test boxty" to check the heat. If it browns too fast without cooking through, lower the temperature a bit.
Don't rush the flip. Let the first side get deeply golden before turning. Moving them too early can cause sticking or breakage.
Keep them warm in the oven. A low 200°F (95°C) oven keeps finished boxty crisp while you cook the rest - ideal if you're feeding a crowd.
How to Make Irish Boxty (Step-by-Step)
NOTE: Boxty is traditionally cooked in a cast iron skillet, which works beautifully - but I prefer an electric skillet for steadier, more consistent temperature control.
Peel the potatoes. Using grated the raw potatoes using the large holes of a box grater or food processor. You need about 1½ cups grated potatoes.
Using a clean kitchen towel or cheesecloth, squeeze out as much liquid from the shredded potatoes as possible. (This will result in much crispier boxty.)
Combine the mashed potatoes, eggs, salt, pepper, and baking soda in a mixing bowl.
Stir in the grated potatoes and flour until evenly distributed.
Add the buttermilk and stir until you have a form a thick batter, about the same consistency as very thick pancake mix.
If the batter is too thick, add a little milk, and if it's too thin, add more flour until you reach the right consistency.
Heat a large cast iron skillet over medium-high heat, or set an electric skillet to 365℉ (75℃). Add enough oil to the skillet to completely cover the bottom when swirled.
Temperature test: Cook one small boxty first to test the temperature. If it browns too fast before cooking through, lower the heat.
Once the temperature is adjusted, use a ¼ cup measure to drop batter into the skillet. Cook until brown and crispy - about 2-3 minutes on each side.
Remove from skillet, and serve warm with sour cream or creme fraiche.
Variations
Boxty is wonderfully adaptable - once you've mastered the basic recipe, you can dress it up, keep it classic, or tailor it to whatever ingredients you have on hand.
Add a Flavor Boost
- Fresh herbs: Parsley, chives, dill, or thyme give a bright lift.
- Cheese: A handful of shredded cheddar, Dubliner, or Swiss melts beautifully into the batter.
- Onions or shallots: Finely diced and lightly sautéed before adding for deeper flavor.
Make It Extra Veggie-Friendly
- Grated carrots: Add sweetness and color.
- Finely shredded cabbage: A nod to Irish colcannon - hearty and delicious.
- Baby spinach: Chop and fold into the batter for a subtle green boost.
Crispier or Softer Styles
- Thinner patties = crispier edges and more hash-brown-like texture.
- Slightly thicker patties = softer centers, especially if you like the mashed potato quality to shine.
Storage & Reheating
Refrigerate: Once cooled, place cooked boxty in an airtight container with parchment between layers. They'll keep well for 3-4 days.
Freeze: Arrange cooked pancakes on a baking sheet, freeze until solid, then transfer to a freezer bag. They'll keep for up to 2 months. (Freezing the batter is not recommended.)
How to Reheat Boxty
- Skillet (best method): Warm a nonstick skillet over medium heat and give the boxty a quick crisp-up on both sides - just 1-2 minutes per side.
- Oven: Place on a parchment-lined baking sheet and heat at 350°F for about 10 minutes until warmed through.
- Air Fryer: 350°F (170°C) for 3-5 minutes works surprisingly well.
- Microwave: Not ideal (it softens the edges), but fine in a pinch - about 20-30 seconds per pancake.
Can You Make Boxty Batter Ahead? Because the grated potatoes will continue to release moisture and can discolor, the batter isn't great for long-term storage.
What to Serve with Boxty
One of the best things about Irish Boxty is how effortlessly it slips into just about any meal.
Classic & Simple
- Sour cream or crème fraîche with a sprinkle of chives
- Applesauce for a nostalgic, gently sweet pairing
- Salted butter melting over a warm boxty (simple but perfect)
Breakfast & Brunch
- Fried or poached eggs and crispy bacon or sausage
- Smoked salmon with dill, lemon, and a little red onion (So good!)
- Sautéed spinach or mushrooms for a hearty veggie option
- A dollop of herbed goat cheese and a handful of arugula
HOT TIP: Boxty is a regular on our B&B menu; we like to serve it with smoked salmon and eggs Florentine.
Dinner Pairings
- Irish stew spooned right over the top
- Roasted vegetables with a drizzle of garlic butter
- Pan-seared fish - especially salmon or cod
- Leftover corned beef (hello, March 18th!)
Whether you're hosting brunch, feeding family on a weeknight, or celebrating Saint Patrick's Day, boxty plays well with just about everything.
Do you love potato pancakes? Be sure to check these out our recipe for American-style Potato Pancakes, too!
Irish Boxty
Equipment
- 1 Electric Griddle optional, or cast iron skillet
- 1 metal spatula
Ingredients
- 1 cup leftover mashed potatoes
- 2 medium russet potatoes
- 1 cup all-purpose flour or 1:1 gluten-free flour
- 1 large egg lightly beaten
- 1 cup buttermilk or any milk
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon white pepper or ground black pepper
- 3-4 whole green onions spring onions, thinly sliced (optional)
- Neutral cooking oil for frying canola, light olive oil, avocado oil
Instructions
- Peel the potatoes. Using grated the raw potatoes using the large holes of a box grater or food processor. You need about 1½ cups grated potatoes.
- Using a clean kitchen towel or cheesecloth, squeeze out as much liquid from the shredded potatoes as possible. (This will result in much crispier boxty.)
- Combine the mashed potatoes, grated potatoes, sliced green onions, flour, salt, pepper, and baking soda in a mixing bowl and stir until evenly distributed.
- Mix in the buttermilk to form a thick batter, about the same consistency as very thick pancake mix. If the batter is too thick, add a little milk, and if it's too thin, add more flour until you reach the right consistency.
- Heat a large cast iron skillet over medium-high heat, or set an electric skillet to 365℉ (75℃). Add enough oil to the skillet so that when swirled around, it completely covers the cooking surface.
- Temperature test: Cook one small boxty first to test the temperature. If it browns too fast before cooking through, lower the heat.
- Once the temperature is adjusted, use a ¼ cup measure to drop batter into the skillet. Cook until brown and crispy, then flip and repeat; about 2 minutes on each side. Remove from skillet and drain on a paper towel-lined plate.
- Serve warm with sour cream or creme fraiche.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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