Irish potato boxty

    30 minutes

    This traditional Irish potato pancake is perfect if you want something a little different for breakfast.

    14 people made this

    Serves: 6 

    • 250g potatoes, cooked (boiled or baked) in their skins
    • 250g grated raw potatoes
    • 375gml buttermilk
    • 220g flour
    • 1 teaspoon bicarbonate of soda
    • salt and freshly ground black pepper to taste
    • butter for frying

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Remove skins from cooked potatoes. Mash with buttermilk. Add grated raw potatoes, flour, bicarb, salt and pepper.
    2. Scoop onto hot, buttered frying pan to make cakes 7cm approx in diameter. Fry until golden and crispy.
    3. Serve with butter or honey.

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    Reviews in English (16)


    I grew up eating authentic boxty and this is a so-so attempt as written. I did follow the recipe using 1 small red potato to grate and 1 small Idaho to bake. The raw grated potato is supposed to give this some texture, so that was alright, but the result was just bland and uninteresting, IMO. For my actual meal, I used leftover mashed potatos, which had been cooked in salted water and mashed with butter and milk. I had cooked extra knowing I would use the rest for Boxty. I added 2 grated medium red potatoes, 1 cup of AP flour, 1 tsp baking soda and 3 tbs of reserved bacon drippings and enough milk to make a pourable batter. This was then cooked in a cast iron skillet, which I had lightly greased.  -  20 Mar 2010  (Review from Allrecipes USA and Canada)


    These were okay, but it would be helpful to have actual measurements for the salt and pepper. It's hard to season something like this "to taste". I felt like I had added a LOT of salt and pepper, but they still needed more. Also, the raw potato doesn't get cooked very well, so I might adapt the recipe next time by par-cooking the shredded potato before mixing it with the other ingredients. Other than that, the flavor was good. I, too, "baked" my potatoes in the microwave instead of the oven to save time. I had to use a buttermilk substitute (milk + vinegar), so I'd like to try them with real buttermilk next time. I served them topped with sour cream and a little shredded cheddar cheese.  -  14 Mar 2010  (Review from Allrecipes USA and Canada)


    I like this dish for simplicity of the potato flavor...mine was not too floury tasting at all. I baked a huge potato in the oven like the recipe said to, and I grated a large red potato, skin and all for some extra color. I did top mine with just a sprinkle of parmigiano-regianno cheese.  -  17 Mar 2010  (Review from Allrecipes USA and Canada)