Irish Boxty

Traditional Irish boxty made with mashed and grated potatoes for crispy edges and a tender, pillowy center. A simple skillet potato pancake that’s perfect for breakfast, brunch, or dinner.

Course Breakfast, Brunch, dinner, Lunch

Cuisine Irish

Diet Gluten Free, Halal, Kosher, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 192kcal

Author Renee

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

Drain the grated potatoes well. If your potatoes are very moist, squeeze them in a clean towel to remove excess liquid. Too much moisture can prevent crisp edges.

Leftover mashed potatoes work beautifully. Cold mashed potatoes are ideal – just break up any large lumps before mixing.

No buttermilk? Substitute regular milk plus 1–2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.

Keep the heat moderate. Boxty should cook through slowly enough to brown evenly. If the outside is getting dark too quickly, lower the heat slightly.

Make ahead tip. Cooked boxty can be kept warm on a baking sheet in a 200°F oven. Reheat leftovers in a skillet to bring back the crisp edges.

Texture variation. For thinner, crispier boxty, add a splash more milk. For thicker, more tender pancakes, keep the batter slightly stiff.

Nutrition