Looking for a boxty recipe? 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. I think we need to adopt Ireland’s way of making them all year round!
If you’ve never tasted an Irish Boxty, you are in for a treat. This boxty recipe is simple and truly delicious. They really are the best ever potato pancakes, in my humble opinion!
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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 is Irish Boxty?
An Irish boxty is a potato pancake made from mashed potatoes and grated raw potato. It’s like a potato scone 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.
My favorite way to eat them is as part of a British breakfast. However, I’ve also made miniature Irish boxty and served them as a luxurious appetizer! They’re so versatile.
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.
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 Boxty Recipe (Irish Potato Cakes)
recipe adapted from Faith Magazine
Ingredients
- 9 oz (2 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp Kosher or sea salt
- 8 oz (1 cup) mashed potatoes, boiled in salted water
- 1 1/2 cups (8 oz) grated, raw potato (nothing fancy needed, just a regular grater)
- 8 oz (1 cup) buttermilk (or more if needed)
- butter for the pan
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 (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).
Heat a nonstick frying pan or cast iron pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxy batter onto the pan. You are now cooking Irish potato cakes!
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. Consequently, turn the heat down if they are browning too quickly (remember there is 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.
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Traditional Irish Boxty: the Best Ever Potato Pancakes, with a Twist (Irish Potato Pancakes)
A wonderful and hearty Irish potato pancake recipe.
Ingredients
- 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 pan
Instructions
- 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 nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxy 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 is raw potatoes which need to cook).
- Continue to add a little butter and fry the boxy until all the batter is finished. Serve hot.
Nutrition Information:
Yield:
6Serving Size:
2Amount Per Serving:Calories: 217 Total Fat: 1g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 46g Fiber: 0g Sugar: 0g Protein: 6g
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