Few dishes capture the heart of Irish cooking quite like Traditional Irish Boxty. These crisp-yet-tender potato pancakes are an enduring part of Ireland’s culinary heritage, often described with the charming old rhyme:
“Boxty on the griddle, boxty in the pan,
If you can’t make boxty, you’ll never get a man.”
Whether you grew up in Ireland or simply love hearty comfort food, boxty is a simple pleasure that transforms humble potatoes into something magical. With a golden, crispy exterior and a soft, almost creamy center, they’re versatile enough to serve at breakfast with eggs, at lunch with smoked salmon, or as a dinner side to Irish stew.
My first taste of boxty came during a trip to Galway, where they were served hot from the pan, topped with fresh chives and sour cream. They were unlike anything I’d had before—heartier than hash browns, yet lighter than traditional potato cakes. The mix of mashed and raw grated potatoes gives them a uniquely satisfying texture, and a touch of buttermilk brings a slight tang that makes them irresistible.
This recipe follows the traditional method, using both boiled and raw potatoes for that authentic texture. Fry them in a well-oiled pan until golden and serve them simply, or load them up with toppings for a modern twist.
Why You’ll Love This Traditional Irish Boxty
- Authentic texture – The combination of mashed and raw potatoes gives the perfect crisp-outside, tender-inside bite.
- Budget-friendly – Made from simple, inexpensive ingredients.
- Versatile – Works for breakfast, lunch, or dinner.
- Easy to customize – Add herbs, cheese, or bacon for extra flavor.
- Cultural connection – Brings a taste of Irish tradition to your kitchen.
Ingredients (Makes 12–16 Boxty)
- 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 (for frying)
- 2 green onions, chopped, for garnish
- 1/2 cup sour cream, for garnish
Step-by-Step Instructions
1. Cook the Mashed Potatoes:
Peel and cube 2 of the potatoes. Place them in a pot with just enough water to cover. Add 1 teaspoon salt and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain well, mash until smooth, and place in the refrigerator for 1–2 hours to cool completely.
2. Prepare the Raw Potato:
When ready to make the boxty, peel and grate the remaining raw potato. Place the grated potato in a clean kitchen towel or paper towel and wring out as much moisture as possible—this step ensures your boxty will be crisp rather than soggy.
3. Make the Batter:
In a large mixing bowl, combine the chilled mashed potatoes, grated potato, flour, remaining 1 1/2 teaspoons salt, and baking soda. Pour in 1 1/2 cups of buttermilk and stir to combine. The mixture should be thick but scoopable; if it feels too dry, add more buttermilk, a splash at a time.
4. Heat the Pan:
In a large skillet or frying pan, heat the vegetable oil over medium-high heat until shimmering.
5. Fry the Boxty:
Using a large spoon, drop portions of the potato mixture into the hot oil. Use the back of the spoon to flatten each portion into a pancake about 1/2 inch thick. Fry for 4–5 minutes on each side, or until golden brown and crisp. Adjust the heat as needed to avoid burning while ensuring the centers cook through.
6. Drain and Serve:
Transfer the cooked boxty to a paper towel–lined plate to drain excess oil. Serve hot with a dollop of sour cream and a sprinkle of chopped green onions.
Tips & Variations
- Add cheese – Stir in shredded Irish cheddar for extra richness.
- Herb boost – Fresh parsley, chives, or dill add color and flavor.
- Make it a meal – Top with smoked salmon, poached eggs, or pulled pork.
- Crispier texture – Use a cast iron skillet for an even golden crust.
- Gluten-free version – Swap flour with an all-purpose gluten-free blend.
- Low-oil method – Cook on a lightly greased nonstick griddle instead of frying.
FAQ
What’s the difference between boxty and latkes?
Boxty combines mashed and raw potatoes for a softer texture, while latkes are made entirely from grated potatoes.
Can I make them ahead of time?
Yes—store cooked boxty in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven.
Can I freeze boxty?
Absolutely. Cool completely, wrap individually in plastic, and freeze for up to 2 months. Reheat from frozen in a skillet.
Why is buttermilk important?
Buttermilk adds a slight tang and helps create a tender texture, while also activating the baking soda for lift.
What’s the best potato for boxty?
Russet potatoes are ideal because of their high starch content, which gives the perfect balance of crisp and tender.
Final Thoughts
Traditional Irish Boxty is more than just a potato pancake—it’s a little piece of Irish culture on your plate. With its crispy edges, soft center, and comforting flavor, it’s no wonder this dish has stood the test of time.
Serve it with a simple dollop of sour cream and green onions for breakfast, pair it with smoked salmon for brunch, or enjoy it alongside a hearty beef stew for dinner. However you serve it, boxty is sure to bring a touch of Irish warmth to your table.
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 for frying
- 2 green onions chopped, for garnish
- 1/2 cup sour cream for garnish
Instructions
Cook the Mashed Potatoes:
- Peel and cube 2 of the potatoes. Place them in a pot with just enough water to cover. Add 1 teaspoon salt and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain well, mash until smooth, and place in the refrigerator for 1–2 hours to cool completely.
Prepare the Raw Potato:
- When ready to make the boxty, peel and grate the remaining raw potato. Place the grated potato in a clean kitchen towel or paper towel and wring out as much moisture as possible—this step ensures your boxty will be crisp rather than soggy.
Make the Batter:
- In a large mixing bowl, combine the chilled mashed potatoes, grated potato, flour, remaining 1 1/2 teaspoons salt, and baking soda. Pour in 1 1/2 cups of buttermilk and stir to combine. The mixture should be thick but scoopable; if it feels too dry, add more buttermilk, a splash at a time.
Heat the Pan:
- In a large skillet or frying pan, heat the vegetable oil over medium-high heat until shimmering.
Fry the Boxty:
- Using a large spoon, drop portions of the potato mixture into the hot oil. Use the back of the spoon to flatten each portion into a pancake about 1/2 inch thick. Fry for 4–5 minutes on each side, or until golden brown and crisp. Adjust the heat as needed to avoid burning while ensuring the centers cook through.
Drain and Serve:
- Transfer the cooked boxty to a paper towel–lined plate to drain excess oil. Serve hot with a dollop of sour cream and a sprinkle of chopped green onions.
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