Irish Boxty Potatoes

Why we love this Irish recipe

Boxty is the name of a Irish pancake that is made with grated potatoes, mashed potatoes, eggs, milk and a few other things, all mixed together and cooked to golden crispy buttery deliciousness. It’s the perfect side dish to corned beef, and it makes a fine breakfast with some fried eggs and crispy bacon on the side.

This is one Irish recipe my Irish mama never used to make.  When I asked why, she said it is a Northern Irish dish and we hail from Tipperary and so I had to strike out on my own.

(She did send me a postcard last year with a picture of Boxty on the front so I would know what I was aiming at.)

While I was doing my research, I kept running across this little poem…

Boxty on the griddle, 
Boxty in the pan, 
If you can’t make Boxty, 
You’ll never get your man.

Mission accomplished! Although to be fair, I got him WAY before I ever made Boxty – but every little bit helps, right?

Why is it called Boxty?

All my digging came up with this: it’s possibly from the Irish arán bocht tí meaning “poor house bread” or bácús meaning “bakehouse.” One way or the other, the combo of shredded and mashed potatoes was a home run in my house.

Ingredients you need

Ingredient notes and substitutions

• Potato: You are going to shred that potato for this recipe, and I like a peeled Idaho or Russet potato for this recipe because of their firmer texture.
• Mashed Potatoes: You can mash your own (my friend Ree’s recipe is the gold standard for perfect mashed potatoes), or you can buy the pre-made kind – look for them in the dairy section of your supermarket.

See the recipe card for full information on ingredients and quantities and nutritional information.

Here’s how to make this recipe

STEP 1: Put a cup of flour and two teaspoons each of salt and baking powder in a mixing bowl and give it a good stir to mix.

STEP 2: Add a cup of raw shredded potato, a cup of mashed potatoes and two beaten eggs to the flour mixture and stir until it is combined.  Stir in a quarter cup of milk.

STEP 3: Heat a large skillet or a griddle over medium high heat and add a couple tablespoons of butter. When the surface is hot and the butter is melted, drop the batter on in rough circles – they can be as big or small as you like.

STEP 4: Cook the boxty for 4 minutes per side until they are nice and golden.  Serve them up with butter on the side (or slather a pat of butter on the top).

And while I will always love the traditional Irish potato dish called Colcannon (mashed potatoes and cabbage), I think Boxty might have now edged into first place in my Irish heart!

Want to round out your meal?

Obviously this boxty recipe is perfection with good old Irish corned beef. It also works wonderfully with Irish Eggs Benedict!

Other Irish side dishes we love!

Looking for more Irish recipe inspiration? Here is our complete collection of Irish recipes!

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If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars!  ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 

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Irish Boxty Potatoes

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This classic recipe for Irish Boxty potatoes combines mashed and grated potato to make a hearty potato pancake that is perfect for St. Patrick’s Day or any day!

• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Irish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup raw grated potatoes (about one medium potato)
• 1 cup mashed potatoes
• 1 cup flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 eggs, lightly beaten
• 1/4 cup milk
• 2 tablespoons butter, plus extra for serving

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Instructions

1. Place the grated raw potatoes in a dishtowel, roll it up and give it a good squeeze to get out any excess moisture.
2. Put the flour, salt and baking powder in a mixing bowl and give it a good stir to mix.
3. Add the raw potatoes, the mashed potatoes and the eggs to the flour mixture and stir until it is combined. Stir in the milk.
4. Heat a large skillet or a griddle over medium high heat and add the butter.
5. When the surface is hot and the butter is melted, drop the batter on in rough circles – they can be as big or small as you like.
6. Cook the boxty for 4 minutes per side until they are nice and golden. Serve them up with butter on the side.

Notes

• Potato: You are going to shred that potato for this recipe, and I like a peeled Idaho or Russet potato for this recipe because of their firmer texture.
• Mashed Potatoes: You can mash your own (my friend Ree’s recipe is the gold standard for perfect mashed potatoes), or you can buy the pre-made kind – look for them in the dairy section of your supermarket.