This beloved Irish potato pancake is crispy on the outside and tender within, made from a magical blend of mashed and grated raw potatoes that create an irresistibly light texture. Traditionally served for breakfast or as a savory side, boxty is a rustic comfort food that transforms humble potatoes into something truly special. Once you taste this golden, lacy-edged pancake, you'll understand why it's been cherished in Irish kitchens for generations.
⏱️45 min
📊Medium
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamily
Ingredients
900 gpotatoes, peeled
200 gall-purpose flour
2 pieceseggs
240 mlmilk
1 teaspoonsalt
100 gbutter
0.5 teaspoonblack pepper
Instructions
1PREPARE THE POTATOES: Cut the potatoes in half and place them in a large pot of cold salted water. Bring to a boil over medium-high heat and cook for 12-15 minutes until just tender but not completely cooked through—they should still have slight resistance when pierced with a fork. This partial cooking prevents the boxty from becoming too dense. Drain thoroughly and set aside to cool slightly for 5 minutes.
2MASH HALF THE POTATOES: Once cooled enough to handle, peel the boiled potatoes and mash half of them (approximately 450g) in a large bowl until completely smooth with no lumps remaining. Season the mashed potatoes with salt and black pepper, then set aside. The mashed potato will form the creamy base of your boxty batter.
3GRATE THE RAW POTATOES: Using the remaining uncooked potatoes, grate them finely on a box grater or with the grating blade of a food processor. Immediately place the grated potatoes in a clean kitchen towel and squeeze firmly over a bowl or sink to remove as much liquid as possible—this is crucial for achieving crispy boxties. Discard the starch-laden liquid, then add the drained grated potatoes to your bowl with the mashed potatoes.
4CREATE THE BATTER: In a separate small bowl, whisk together the eggs and milk until well combined. Add the flour to the potato mixture and gently fold together, then pour in the egg and milk mixture while stirring until you achieve a thick, pancake-like batter with no lumps. The batter should be thick enough to hold its shape when spooned onto a pan but not stiff. Do not overmix, as this can result in tough boxties.
5HEAT THE PAN AND COOK: Melt half of the butter (50g) in a large skillet or griddle over medium heat until it foams and turns golden brown. Once the butter is hot but not smoking, drop spoonfuls of batter (about 60-90ml each) onto the pan, flattening each slightly with the back of a spoon to form pancakes about 8-10cm in diameter. Cook 4-5 boxties at a time without crowding the pan.
6COOK UNTIL GOLDEN: Fry each boxty for 3-4 minutes on the first side until the bottom is deep golden brown and crispy around the edges, then flip carefully and cook the other side for another 3-4 minutes until equally golden and cooked through. The potatoes should be tender inside while the exterior is crispy and lacy-edged. Transfer finished boxties to a warm plate and repeat with the remaining batter, adding fresh butter as needed.
7SERVE IMMEDIATELY: Boxties are best enjoyed hot and fresh from the pan while they maintain their crispy texture. Serve with a dollop of sour cream or crème fraîche, smoked salmon, or simply with butter and jam for breakfast. They can also be served alongside traditional Irish stews or as an accompaniment to bacon and eggs for a hearty Irish breakfast.