Boxty (Irish Potato Pancake) Recipe
Boxty is a traditional Irish potato pancake that contains a mixture of mashed and grated potatoes, resulting in a unique texture that’s part pancake, part hash brown. While suitable on an Irish breakfast or supper table, boxty pairs well with so many cuisines. For example, try topping it with smoked salmon and crème fraîche for a fun twist on blini.
Game plan: If you only have salted butter in your fridge, it’s fine to substitute it for the unsalted butter called for here.
This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day.
- 2 pounds (3 to 4 large) Yukon Gold potatoes, peeled
- 3/4 cup whole milk
- 1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking
- 1 large egg
- 1/3 cup all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 tablespoons unsalted butter, cut into small pieces
- Heat the oven to 200°F.
- Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
- Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
- When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
- With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
- Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
- Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
- Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.

Many Irish immigrants settled in the Southern U.S. (including my family) - much of the cuisine reflects this. Also, many cultures have versions of "potato pancakes." I guess I must really be Irish because I've never met a potato dish I didn't like! I even love 'em plain - cold, boiled. The boxty is particularly versatile - served plain with butter, topped or filled & rolled with numerous variations of sausage, bacon, eggs, cheese, meats, poultry, fish, vegetables, & sauces. I've had many of these - all DELICIOUS! I've always had savory versions, but I bet they'd be terrific "blintz-style" (filled/topped with cheese/fruit/sauce, too! Happy Saint Patrick's Day!
Growing up, we cake these potato cakes, made with left-over mashed potatoes and cooked in bacon grease. My Mom was from E. TN and this is just one of those southern foods. Who knew it was Irish?!! I guess people all over the world that don't have lots of money eat a lot of the same things
YUKON potatoes - for IRISH potato pancakes? Beware - this recipe is full of blarney. In our Irish home, potato pancakes were made from leftover mashed potatoes (Saturday night dinner) and cooked in bacon fat and served with sunny-side up eggs - after Mass, of course.
potato pancake? hmmmmm. its really not familiar on me, but its sounds and tastes good,,, I wanna try that. :D http://irishcarbomb.com/
In the 1970's lived with Colm and Mary in a house in Perivale, London. Colm used to make the Boxty about once a week. Since then I've looked for the recipe, but now it's found ...... cheers! BTW there are recipes out there but this is the one like Colm made. Yee haw!
Funnily enough I was watching a cooking show on tv and the chef, being Irish, was talking about boxty potatoes as he was making Rosti but I didn't get the whole recipe so thank you very much
complain me not...it is ssoooo good
ZOORAMA! What a recipe! Can't wait to try it.
Just one note (but there was nowhere to comment when the recipe first appeared on or around St. Patrick's Day): Just because this is sometimes referred to as a pancake does *not* mean Irish people eat it for breakfast. Boxty might very occasionally wind up (as a day-after-it was-made leftover) fried up with other ingredients as part of the classic Ulster Fry breakfast. But boxty on its own is a teatime or supper phenomenon, something you have with a sausage or on the side with a meat dish. Just so that people know what's really going on with this, and won't get laughed at by Irish folks...
sounds great
Finally i have the recipe, Rosie (dearly departed used to make these) I have bee looking for BOXY as she called it. Glad I stumbled into it here...Thanks. Yes do grate the potatoes the night before and keep them in cold water in the ref. Wring them out in a clean towel before using and you can freeze leftover mashed for the same recipe. Baking soda was added when she made them. Oh yum cant wait!
Not tried it myself, but you sure can do the mashed potatoes ahead. Hold them in the fridge and reheat a bit before using so it is not "crumbly" and will blend with the rest. As for the grated potatoes, you can peel and hold them in a pot of water (under refrigeration), but I wouldn't grate them ahead. As always, mise en place (preparing tools and ingredients, preferably weighed) will do its usual part. Second pan might be good so you can skip the oven / hold warm. You CAN do them the day before, and they taste still good the day after, but DIFFERENT.
Are there any parts I could do this evening? I'm a little nervous trying to do ALL this before work in the morning. But I'd love to make it for my parents and sisters for breakfast tomorrow!
Nothing at all wrong with the recipe, dead simple. If you have time, mix some of salt with the grated potatoes to extract some moisture. Russet potatoes will substitute just fine. Also, I usually add a little grated onion or minced scallion. Only add enough milk to hydrate the flour and to make the batter slightly loose. Joyfull's recipe link includes baking soda. Hmmm, I'll have to try that....
Oops. Photo link will not work here like it does elsewhere. So Sorry..
"Boxty on the griddle, boxty in the pan, If you can't make boxty, you'll never get your man!" -------------------------------------------------------------------------------- Don't forget the other boxty.. Filled! <IMG SRC=http://www.boxtyhouse.ie/images/media/right/high_res_photos/food/bacon_cabbage_boxty_10mb.jpg> Click the link for filled boxty. http://www.pioneerlocal.com/westernsprings/lifestyles/food/2092583,pioneer-press-boxty-031110-s1.article
i use regular Idaho potatoes when I make Boxty. I think I posted a photo a couple of years ago of Eggs Benedict with Boxty in place of the English muffin, smaked salmo instead of the Canadian bacon and then a poached egg and fresh chive laden Hollandaise sauce.
davis_sq: I'd say maplebones comment is a goal not a rebuke. I'm gonna try this with duck fat in addition to butter
laura_1124, these are for St. Pat's Day breakfast, not the day after. They will assist in soaking up all the green beer you'll consume later in the day. Anyway, if you make them, there will be none left over.
How well do these keep? Because I probably would not be able to make these the morning after St. Patrick's Day ...
maplebones, you're free to not eat it if you don't want to. Please spare us your completely useless commentary. For everyone else, try it with some chicken tikka masala for a uniquely delicious Irish/Indian dish.
This looks like just the thing for people who've given up sex for food. Pretty soon you won't even be able to get into your own pants.
Just made these tonight, came out great.
i'm so trying those with my kids this weekend!
Awwww come on, where was that recipe when i needed it a couple of days ago? ;( Anyway, why not squeeze the potatoes with hands or cheesecloth / clean dishcloth? The sieve and spatula seem a bit awkward.
Sign me up! Yum.