Traditional Irish boxty are the holy grail of pancakes for potato lovers! Combining mashed and raw potato with buttermilk makes a dreamy, yet simple meal. Also called Irish potato cakes, they are often made for St. Patrick’s Day here in the US.
If you’ve never tasted an Irish boxty, you are in for a treat.
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This boxty recipe is simple and truly delicious. They really are the best ever potato pancakes, in my humble opinion!
When I visited Dublin a few years ago, I saw these on pub and restaurant menus, and couldn’t believe how expensive they were. Especially given the fact that this is one of the least expensive (but tastiest) meals you can make at home. I bet there will be no complaints from anyone, even the pickiest of your family members!
What are Irish Boxty?
An Irish boxty is a potato pancake made from mashed potatoes and grated raw potato. It’s like Irish potato bread and a hash brown/latke type pancake had a baby; what’s not to love?
Serve these Irish potato pancakes in the morning with eggs and bacon for a lovely breakfast or brunch, or add a salad for lunch. The contemporary way of serving them includes using them as one would a tortilla or flatbread. Just fill the Irish boxty and serve them like a “wrap” type entree.
Furthermore, you can add this Irish boxty recipe to your list of Irish foods to make when St. Patrick’s day arrives!
How to Make Irish Boxty
A combination or raw and cooked potato is what sets boxty apart from other types of potato pancakes or scones. Once the batter is mixed, they are cooked on a pan or griddle as normal pancakes. Just follow the step by step directions below for perfect results. This boxty recipe will give you the results you want.
Need a St. Patrick’s Day dessert idea? How about this Irish Whiskey Cake?
How to Serve Traditional Irish Boxty
Boxty are very versatile and can be served so many different savory ways. In the US, think of how biscuits and rolls are served alongside chicken and beef dishes. Here’s a great way to understand how boxty can be served. This is the boxty menu for the Boxty House restaurant in Dublin. Beware, it may make you very hungry, though!
My favorite way to serve Irish boxty is with traditional Irish breakfast fare: eggs, bacon, and if you have it, black and white pudding, etc. Don’t forget a piping hot cup of tea, too!
There’s also an old Irish saying, and correct me if I don’t have it exactly right…
“Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get your man!”
Irish Bangers and Mash are another great idea for an Irish main course!
Now let’s get to the traditional Irish boxty recipe.
Irish Boxty Recipe (Irish Potato Cakes)
recipe adapted from Faith Magazine makes about 12
FULL PRINTABLE RECIPE BELOW
In a small bowl, place the flour, baking powder and salt; set aside.
Using a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
Next, slowly add the buttermilk and stir gently with a wooden spoon (do not over mix).
The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup or 8 oz).
Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
Turn the boxty and continue to cook until golden brown on top, too. Turn the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
Continue to add a little butter and fry the boxty until all the batter is finished.
Serve the traditional Irish boxty hot, as desired, with or without toppings. I love them with HP Sauce!
Best Irish Boxty Recipe
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- 2 cups (9 oz) all-purpose flour
- 1 tsp baking powder
- 1 tsp Kosher or sea salt
- 1 cup (8 oz) mashed potatoes, boiled in salted water (I prefer Idaho© potatoes)
- 1 1/2 cups (8 oz) grated, raw potato
- 1 cup buttermilk (or more if needed)
- butter for the griddle
- In a small bowl, place the flour, baking powder and salt; set aside.
- In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
- Slowly add the buttermilk and stir gently (do not over mix).
- The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).
- Heat a griddle or nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.
- Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
- Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
- Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.
It's important not to over mix the batter for best results.
Nutrition Information:Yield: 6 Serving Size: 2
Amount Per Serving:Calories: 253Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 570mgCarbohydrates: 49gFiber: 3gSugar: 3gProtein: 7g
All nutrition info is estimated.
I’ve been dying to try these pudding cakes from Cynthia at What a Girl Eats Guinness Stout Dark Chocolate Pudding Cakes with Salted Caramel Sauce.
Here’s my Guinness Chocolate cake, too!
And this old Irish rarebit recipe which is another perfect menu idea for St Patrick’s Day!
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