Irish Boxty Recipe

When it comes to traditional Irish food, few dishes capture the comforting simplicity of Ireland’s kitchens quite like boxty. This humble dish, made primarily from potatoes, has been a staple on Irish tables for generations. Its roots go back to a time when Irish households relied heavily on potatoes as a versatile and filling ingredient. Today, boxty continues to be cherished for its golden, crispy exterior and soft, tender interior—a perfect harmony of textures.

Boxty is much more than just an Irish potatoes recipe; it’s a dish that carries the warmth of home cooking and the heartiness of a classic Irish breakfast. Unlike ordinary potato pancakes, boxty has a unique combination of grated and mashed potatoes that gives it a distinctive flavor and light, airy texture. Every bite feels like a cozy nod to Ireland’s culinary heritage.

What makes this boxty recipe especially appealing is its versatility. It can be served at breakfast alongside eggs and bacon, enjoyed as a side dish with a hearty stew, or even eaten on its own with a dollop of butter or sour cream. The recipe itself is simple, using ingredients you likely already have in your kitchen, yet the results are rich and comforting—a true testament to the beauty of Irish cooking.

For anyone exploring potato pancakes or looking to recreate authentic Irish flavors at home, this boxty recipe is a must-try. It’s a dish that celebrates the humble potato while showcasing the creativity and heart of traditional Irish cuisine. Whether you’re making it for a leisurely weekend breakfast or adding it to a festive brunch spread, boxty is sure to delight your taste buds.

Why You’ll Love It

• Authentic taste of Ireland – Every bite of this boxty recipe brings the flavors of traditional Irish food straight to your plate, with that perfect balance of crispiness on the outside and soft, pillowy potatoes inside.
• Perfect for Irish breakfast or any meal – Whether it’s paired with eggs and bacon for a hearty breakfast or served alongside a stew for dinner, boxty fits seamlessly into any part of the day.
• Versatile and customizable – You can enjoy it plain, with butter, or add herbs, cheese, or smoked salmon for a twist. It’s a potato pancakes recipe that adapts to your taste.
• Simple ingredients, big flavor – Using just potatoes, flour, and a few pantry staples, this recipe proves that you don’t need fancy ingredients to make a truly comforting dish.
• A dish that brings people together – Making boxty is easy, and sharing it around the table makes it a wonderful way to gather friends or family for a cozy, home-cooked meal.

Ingredient List

For the Boxty Batter:

• 2 cups grated Irish potatoes (about 2 medium potatoes)
• 1 cup mashed potatoes (preferably leftover or chilled)
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup milk
• 1 large egg

For Cooking:

• 2–3 tbsp butter or oil (for frying)

Ingredient Notes

• I always use Yukon Gold or Maris Piper potatoes for this—it gives the boxty a creamy, tender texture that’s hard to beat.
• Don’t skip the mashed potato! It makes the potato pancakes light and fluffy instead of dense.
• Baking powder is key here—it gives the boxty a subtle lift and keeps it from being too heavy.
• I prefer using unsalted butter for frying; it browns beautifully and adds a lovely nutty flavor.
• The egg helps bind everything together, but don’t overbeat—it keeps the texture delicate.

Kitchen Equipment Needed

• Box grater – For grating the potatoes evenly; I love the OXO handheld grater for its ease and speed.
• Mixing bowls – One large for combining the grated and mashed potatoes, flour, and milk.
• Measuring cups and spoons – To keep your boxty consistent every time.
• Non-stick frying pan or skillet – Essential for getting that golden-brown crust; I always reach for my cast-iron skillet for extra crispiness.
• Spatula – For flipping the potato pancakes gently without breaking them.
• Whisk – To mix the wet ingredients smoothly and avoid lumps.
• Peeler – Optional, if you prefer peeling your potatoes before grating.

Instructions

Step 1: Prepare the Potatoes

1. Peel the potatoes if desired, then grate 2 cups using a box grater.
2. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture—this helps the boxty crisp up beautifully.
3. Mash 1 cup of leftover or cooked potatoes until smooth.

Pro Tip: Removing excess water from the grated potatoes is key for a crisp exterior. Don’t skip this step!

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Step 2: Make the Boxty Batter

1. In a large mixing bowl, combine the grated potatoes and mashed potatoes.
2. Add 1 cup flour, 1 tsp baking powder, ½ tsp salt, and ¼ tsp black pepper.
3. In a separate bowl, whisk together 1 cup milk and 1 egg until smooth.
4. Pour the wet ingredients into the potato mixture and stir until just combined. The batter should be thick but pourable.

Pro Tip: Don’t overmix—overworking the batter can make the boxty dense instead of light and tender.

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Step 3: Heat the Pan

1. Place a non-stick or cast-iron skillet over medium heat.
2. Add 1–2 tablespoons of butter or oil and let it melt and warm until it sizzles slightly.

Pro Tip: A hot pan is essential for a golden-brown crust. Test by dropping a small bit of batter—if it sizzles, the pan is ready.

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Step 4: Cook the Boxty

1. Spoon about ¼ cup of batter into the pan for each pancake, spreading gently to form a thick, round shape.
2. Cook for 3–4 minutes on the first side until golden brown.
3. Flip carefully using a spatula and cook for another 3–4 minutes on the other side.
4. Repeat with the remaining batter, adding more butter or oil as needed.

Pro Tip: Don’t crowd the pan—give each boxty some space to cook evenly.

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Step 5: Serve and Enjoy

1. Remove the boxty from the pan and place on a plate lined with paper towels to absorb any excess oil.
2. Serve hot, with butter, sour cream, or alongside a full Irish breakfast.
3. Enjoy immediately for the best texture—crispy outside, soft inside!

Tips and Tricks for Success

• Squeeze out moisture – Make sure to wring the grated potatoes well; extra water makes boxty soggy instead of crispy.
• Keep the batter thick – If it’s too runny, add a little more flour; too thick, add a splash of milk. The right consistency is key for perfect potato pancakes.
• Medium heat is best – Cooking over high heat can burn the outside while leaving the inside undercooked.
• Flip carefully – Use a thin spatula and gentle pressure to avoid breaking the boxty.
• Serve immediately – Boxty is at its best hot from the pan; it loses crispness if left to sit too long.

Ingredient Substitutions and Variations

• Potatoes – Yukon Gold, Maris Piper, or even russet potatoes all work well. Each gives a slightly different texture.
• Flour – All-purpose flour is standard, but you can try whole wheat for a nuttier flavor or gluten-free flour if needed.
• Milk – Any milk works, including dairy-free alternatives like oat or almond milk.
• Add-ins – Mix in chopped chives, scallions, or grated cheese for extra flavor.
• Cooking fat – Butter gives a rich flavor, but olive oil or vegetable oil works if you prefer.
• Sweet twist – Add a pinch of nutmeg or cinnamon to the batter for a subtly sweet variation.

Serving Suggestions

• I love serving boxty as part of a hearty Irish breakfast with eggs, bacon, and sautéed mushrooms—it’s a cozy, indulgent start to the day.
• Top your potato pancakes with smoked salmon and a dollop of sour cream for a simple yet elegant brunch option.
• Serve alongside a hearty beef or lamb stew—the boxty soaks up the rich sauce beautifully.
• Spread with butter and a little chive or parsley for a quick, comforting side dish that’s perfect with lunch or dinner.
• For a playful twist, stack a few boxty pancakes with cheese and ham in between, almost like a savory potato pancake sandwich—I can’t resist this combo on weekends!

Storage and Reheating Instructions

• Refrigerate – Store cooked boxty in an airtight container for up to 3 days.
• Freeze – Boxty freezes well; place in a single layer on a tray first, then transfer to a freezer-safe bag for up to 2 months.
• Reheat in a skillet – For best results, reheat in a non-stick pan over medium heat to restore crispiness.
• Oven option – Place on a baking sheet in a 350°F (175°C) oven for 5–8 minutes until warmed through.
• Microwave (last resort) – Microwave for 30–60 seconds, but the boxty won’t be as crispy as pan-fried.

Frequently Asked Questions

What is boxty?

Boxty is a traditional Irish potato pancake made from a combination of grated and mashed potatoes, flour, and a few simple ingredients. It’s crispy on the outside and soft on the inside—a true comfort food classic.

Can I make boxty ahead of time?

Yes! You can make the batter in advance and refrigerate it for a few hours. Cooked boxty can also be stored in the fridge for up to 3 days or frozen for longer storage.

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes will give a slightly sweeter flavor and softer texture. You might need a little extra flour to keep the batter together.

How do I get the boxty crispy?

The key is squeezing out excess water from the grated potatoes, using medium heat, and not overcrowding the pan. A hot skillet and a little butter or oil work wonders.

Can boxty be part of an Irish breakfast?

Definitely! Boxty is often served alongside eggs, bacon, sausages, and mushrooms in a classic Irish breakfast. It’s hearty, filling, and delicious.

Can I add other flavors or toppings?

Yes! You can mix in herbs like chives or parsley, add cheese to the batter, or top cooked boxty with sour cream, smoked salmon, or even a fried egg for extra flavor.

Did you try this boxty recipe? Let me know in the comments how it turned out—I love hearing how these traditional Irish potato pancakes come to life in your kitchen!