Traditional Irish Boxty
Traditional Irish Boxty is a beloved dish made from simple, hearty ingredients — mashed potatoes, grated potatoes, flour, and buttermilk — cooked into golden, crisp-edged pancakes.
This recipe celebrates the humble potato in a way that’s both rustic and irresistible, perfect for breakfast, brunch, or a cozy side dish.
Why You’ll Love This Recipe
Crispy on the outside, soft on the inside — perfect texture in every bite.
Simple, humble ingredients you likely already have at home.
Versatile — enjoy them as a savory breakfast, a side dish, or even as a base for toppings like smoked salmon or fried eggs.
Authentic taste of Ireland that’s easy enough for beginner cooks.
Key Ingredients
Russet potatoes – Their starchy texture makes them ideal for fluffy mashed potatoes and crispy pancakes.
All-purpose flour – Helps bind the mixture and gives structure.
Buttermilk – Adds tangy flavor and tenderizes the batter.
Baking soda – A small amount helps lighten the batter slightly.
Vegetable oil – Used for frying the boxty to crispy perfection.
Sour cream and green onions – Fresh, creamy, and flavorful garnishes.
Traditional Irish Boxty
Ingredients:
3 Russet potatoes, divided
2 cups all-purpose flour
2 1/2 teaspoons salt, divided
1 teaspoon baking soda
1 1/2 – 2 cups buttermilk
1/4 cup vegetable oil
2 green onions, chopped, for garish
1/2 cup sour cream, for garnish
Instructions:
Cook the Mashed Potatoes:
Peel and dice two of the potatoes. Place them in a pot and add just enough water to cover. Stir in 1 teaspoon of salt and bring to a boil. Cook until the potatoes are fork-tender. Drain well, mash thoroughly, and refrigerate for 1–2 hours to chill.
Prepare the Grated Potatoes:
When ready to cook, peel the remaining potato and grate it finely. Wrap the grated potato in paper towels and squeeze out as much moisture as possible.
Mix the Batter:
In a large bowl, combine the chilled mashed potatoes, grated potato, flour, remaining salt, baking soda, and 1 1/2 cups of buttermilk. Stir until a batter forms, adding a little more buttermilk if the mixture feels too dry.
Cook the Boxty:
Heat vegetable oil in a large skillet over medium-high heat. Drop large spoonfuls of the batter into the pan, pressing each one gently to flatten. Cook for 4–5 minutes per side, or until the boxties are golden brown and crispy.
Drain and Serve:
Transfer the cooked boxty to a paper towel-lined plate to drain any excess oil. Serve warm, topped with a dollop of sour cream and a sprinkle of chopped green onions.
Recipe Notes
Use Starchy Potatoes for Best Texture
Russet potatoes are ideal because their high starch content gives you a light, fluffy interior and a crispy exterior. Avoid waxy varieties like red potatoes.
Chill the Mashed Potatoes Before Mixing
Refrigerating the mashed potatoes for 1–2 hours firms them up, making the batter easier to mix and handle. This step also helps the boxty hold together during frying.
Remove Excess Moisture from Grated Potatoes
After grating the raw potato, be sure to wring it out thoroughly using paper towels or a clean kitchen cloth. Too much moisture can make the batter soggy and prevent proper crisping.
Adjust the Buttermilk Gradually
Start with 1 1/2 cups buttermilk and only add more if needed. You want a thick, scoopable batter — not a runny one — so your boxty holds its shape while frying.
Moderate Heat is Key
Cook boxty over medium-high heat, but watch closely. If the pan is too hot, the outside will burn before the inside is cooked. If it’s too cool, the boxty will absorb too much oil and become greasy.
Don’t Overcrowd the Pan
Give each boxty space when frying. Overcrowding lowers the pan temperature, leading to soggy results instead of golden crispness.
Drain on Paper Towels After Cooking
Always transfer the fried boxty to a paper towel-lined plate to remove excess oil and keep them crisp.
Customize Toppings
Classic toppings are sour cream and chopped green onions, but you can also add smoked salmon, poached eggs, crispy bacon, or a sprinkle of fresh herbs for extra flair.
Nutrition Information
(per serving, estimated for 6 servings)
Calories: ~280 | Protein: 6g | Carbohydrates: 38g | Fat: 12g | Fiber: 3g | Sodium: ~450mg
Frequently Asked Questions:
Can I use leftover mashed potatoes?
Yes! Just make sure they are not heavily seasoned to keep the traditional flavor.
What’s the best type of potato for boxty?
Starchy potatoes like Russets work best for a fluffy interior and crisp exterior.
Can I make the batter ahead of time?
It’s best made fresh, but you can prep the mashed and grated potatoes separately ahead of time and mix when ready.
Can I bake instead of fry the boxty?
While frying gives the best crispy result, you can bake at 400°F on a greased baking sheet, flipping once halfway through.
Are boxty pancakes gluten-free?
Not traditionally — but you can substitute a gluten-free all-purpose flour blend to make them gluten-free!
Why is it important to chill the mashed potatoes?
Chilling helps firm them up, making the batter easier to handle and less sticky.
How do I know if the batter is the right consistency?
It should be thick and scoopable, like thick pancake batter — not too wet or runny.
Can I cook multiple boxties at once?
Yes! Just make sure they’re spaced out so they brown properly without steaming.
What’s the secret to crispy boxty?
Use enough oil and don’t overcrowd the pan; cook over medium-high heat.
How thick should I make each boxty?
Aim for about 1/2 inch thick — thick enough to stay fluffy inside but thin enough to crisp up nicely.