Irish Boxty Potato Pancakes

The rainy Tuesday I first attempted boxty, my kitchen floor ended up dusted with potato starch like a light snowfall had blown through the window. I had just come back from a trip to Galway where a gray-haired cook named Eileen had shown me the basics, her hands moving with the automatic rhythm of someone who has made these pancakes thousands of times. My first batch stuck to the pan in patches, but the ones that survived were golden and perfect, with that distinctive contrast between crisp edges and tender inside. Now they are a go-to when I want something comforting but substantial.

Last March, my cousin came over and we made a double batch while talking ourselves in circles about everything and nothing. The kitchen filled with that warm, buttery smell that makes people drift in from other rooms, and by the time we actually sat down to eat, half the pancakes were already gone from snatching them off the cooling rack. Something about standing at the stove, flipping these little potato cakes, makes conversation flow easier somehow.

Ingredients

• Raw potatoes: Use starchy varieties like Russet or Maris Piper, as they grate easily and help bind the batter together naturally
• Mashed potatoes: Leftover mashed potatoes work perfectly here, or you can quickly boil and mash some fresh ones
• Scallions: These add a mild onion flavor that cuts through the richness of the potatoes
• Flour and baking powder: Just enough to give structure without making the pancakes heavy or doughy
• Whole milk: Creates a tender, creamy interior, though buttermilk adds a nice tang if you have it on hand
• Butter: Essential for that authentic Irish flavor and for getting the edges perfectly golden and crisp

Instructions

Prepare the raw potatoes:

Grate the raw potatoes using a box grater, then place them in a clean kitchen towel and squeeze out as much liquid as possible until the potatoes feel quite dry.

Combine the potatoes:

In a large bowl, mix together the squeezed grated potatoes, mashed potatoes, and finely sliced scallions until evenly distributed.

Mix the dry ingredients:

In a separate bowl, whisk together the flour, baking powder, salt, and freshly ground black pepper until well combined.

Combine the mixtures:

Add the dry ingredients to the potato mixture and mix gently until just incorporated, being careful not to overwork the batter.

Add the wet ingredients:

Whisk the milk, egg, and melted butter together, then pour into the potato mixture and stir gently until just combined.

Heat the pan:

Heat a large skillet or griddle over medium heat and add a thin layer of butter, letting it melt and foam slightly.

Cook the pancakes:

Drop heaping spoonfuls of batter onto the skillet, flattening each to about 1/2 inch thick, and cook for 3 to 4 minutes per side.

Finish and serve:

Transfer the cooked pancakes to a paper towel-lined plate and serve hot, with sour cream or chives if you like.

Save

My friend Sarah once told me that boxty was the dish that finally convinced her skeptical husband that Irish food could be exciting rather than just filling. Now they make it every Sunday morning, competing to see whose pancakes get the crispest edges.

Getting the Texture Right

The magic of boxty is the combination of raw and cooked potatoes, which creates a texture unlike any other potato dish I know. The raw potatoes provide structure and help the pancakes hold together, while the mashed potatoes keep them tender and almost creamy inside. When you squeeze the liquid from the grated potatoes, do not be afraid to use some force, because the drier they are, the better your final texture will be.

Serving Suggestions

While these are traditional for breakfast alongside eggs and maybe some bacon, they work beautifully as a side dish for dinner too. I have served them with roast chicken, alongside hearty stews, and even topped with smoked salmon and a dollop of sour cream for a light lunch. The pancakes reheat remarkably well, either back in a hot pan to restore the crispness or in the oven if you are making a larger batch.

Making Ahead and Storage

The batter keeps well in the refrigerator for up to two days, and I actually think it develops a slightly better flavor after resting overnight. If you want to freeze them, cook the pancakes completely and let them cool, then layer them between sheets of parchment paper in a freezer-safe container. They reheat beautifully in a hot skillet or even in a toaster for a quick breakfast.

• Cooked boxty freezes for up to three months without losing much quality
• Reheat frozen pancakes directly from frozen, no need to thaw first
• A sprinkle of cheese in the batter is never a bad idea if you want to change things up

Save

There is something deeply satisfying about making these, a connection to simple, honest cooking that has fed generations. I hope they become as welcome in your kitchen as they have in mine.

Recipe FAQs

→ What type of potatoes work best for boxty?

Using a mix of raw grated and mashed potatoes ensures the pancakes get a perfect balance of texture—crispy outside and tender inside.

→ How do scallions affect the flavor?

Scallions add a fresh, mild onion flavor that brightens the savory taste and adds a subtle crunch.

→ Can these pancakes be cooked without butter?

Butter helps achieve a golden crisp exterior, but neutral oils can be used as an alternative with slightly less flavor richness.

→ How to keep boxty crispy after cooking?

Drain cooked pancakes on paper towels and serve immediately or reheat in a toaster oven to restore crispiness.

→ Are there any suggested accompaniments?

Serving with sour cream, chives, or alongside eggs and meat enhances the flavor and makes a hearty meal.