Boxty Irish pancakes are a delicious and traditional staple of Irish cuisine that is full of hearty texture and rich flavors! These savory pancakes are made with a combination of grated raw potatoes and mashed potatoes, flour, baking soda, and buttermilk, resulting in a delightfully crispy exterior and a fluffy center! If you've never tried boxty before, it will quickly become a new family favorite!
Boxty Irish Potato Pancake Recipe
Boxty Irish pancakes are an incredibly easy and versatile potato dish that can be served in many different ways! They can be served plain or with a variety of toppings such as bacon, sausage, and eggs for a satisfying Irish breakfast, or even as a side dish for lunch or dinner!
Plus, these pancakes are the perfect way to transform your leftover mashed potatoes! Combine them with some grated raw potatoes, all-purpose flour, baking soda, an egg, and buttermilk to make a delightful batch of pancakes that everyone will love!
Boxty is a traditional Irish potato pancake that is commonly associated with the northwestern region of Ireland, particularly in counties Cavan, Leitrim, and Longford. The name "boxty" comes from the Irish phrase "arán bocht tí", which means "poor-house bread".
The origins of boxty can be traced back to the 18th century when potatoes became a staple crop in Ireland. Boxty was a way for farmers to use their surplus potatoes to create a filling and nutritious dish that could be stored for several days. It was especially popular during the winter months when fresh food was scarce.
🥘 Boxty Irish Pancakes Ingredients
All you need is some raw Russet potatoes, mashed potatoes, and a handful of simple ingredients to make this easy potato dish that is full of delicious flavor! Some boxty recipes will omit the egg and use the starch of the potato water, but I highly recommend using the egg to help bind the ingredients together!
- Russet Potatoes - 2 cups of Russet potatoes (peeled and grated).
- Mashed Potatoes - 2 cups of mashed potatoes (Russet potatoes, or any other starchy variety).
- All-Purpose Flour - 1 cup of all-purpose flour.
- Baking Soda - 1 teaspoon of baking soda.
- Salt - ½ teaspoon of salt (to taste).
- Buttermilk - ½ cup of buttermilk (or whole milk).
- Egg - 1 large egg (beaten, at room temperature).
- Butter - 1 tablespoon of butter (or olive oil for frying).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Make Boxty Irish Pancakes
Don't be intimated if you've never made potato pancakes before because this recipe is completely beginner-friendly! To begin, take out a cast iron skillet, measuring utensils, a few mixing bowls, and a silicone spatula set.
This recipe will make around 8 servings! You can always scale up if you need to, just make sure to not overcrowd your pan when you go to fry the pancakes.
- Prep. Start by peeling and grating the 2 cups of raw potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out the excess moisture.
- Mix. In a separate bowl, mix the 2 cups of mashed cooked potatoes, 1 cup of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add in the grated potatoes and mix well.
- Whisk. In another bowl, whisk together the ½ cup buttermilk and 1 large beaten egg.
- Stir. Add the milk and egg mixture to the potato mixture and stir until well combined.
- Heat. Heat a large frying pan over medium heat and melt a tablespoon of butter or oil.
- Fry boxty. Scoop a ¼ cup of the potato mixture onto the frying pan and flatten it to about ¼ inch thickness. Cook the boxty for about 3-4 minutes on each side or until golden brown and crispy.
- Repeat. Repeat until all of the potato mixture has been used, adding more butter or oil to the pan as needed.
- Serve. Serve hot with your favorite toppings, such as sour cream, green onions, or cheese.
These delicious potato pancakes can be enjoyed on their own or as a wonderful addition to your favorite breakfast items! Serve them alongside some scrambled eggs and crispy bacon, or honey for a sweeter version! Enjoy!
💭 Angela's Tips & Recipe Notes
- Make sure to squeeze out as much moisture as possible from the grated raw potatoes to prevent the boxty from becoming too wet and falling apart.
- Use a non-stick pan or a well-seasoned cast-iron skillet to prevent the boxty from sticking to the pan.
- Keep the boxty warm in the oven on a low heat setting while you cook the remaining pancakes.
- For a crispier texture, you can add a bit more flour to the mixture.
- Experiment with different toppings and fillings, such as bacon, sausage, or cheese, to make the boxty your own.
🥡 Storing & Reheating
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
Reheating Boxty Irish Pancakes
Reheat your leftover boxty Irish potatoes on a baking sheet for 10-15 minutes in a preheated oven at 350°F (175°C). Alternatively, you can reheat them on the stove top over medium heat in some cooking oil (or butter) for 3-5 minutes on each side, or until heated through and crispy.
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Absolutely! You can make them a few days in advance if you store them in an airtight container in the fridge. All you need to do is reheat them in some butter (or cooking oil) for a few minutes on each side right before you are ready to serve!
Yes! Once you let the pancakes completely cool off, you can store them in a heavy-duty plastic storage bag for up to 3 months. Let them thaw in the fridge overnight and reheat the pancakes on a frying pan with some butter or in the oven at 350°F (175°C) for 10-15 minutes.
Technically, yes. Some boxty recipes will leave the egg out, however, I highly recommend including it. The reason for adding an egg to the batter is primarily to help bind the ingredients together and create a slightly fluffier, and more cohesive pancake. The protein in the egg helps to hold the mixture together, while also adding a bit of richness and flavor to the finished pancakes! For more information, check out my article on why you should add an egg to mashed potatoes!
😋 More Delicious Irish Recipes
- Irish Soda Bread - This delicious and easy traditional Irish soda bread recipe only requires 4 ingredients to make!
- Irish Lamb Stew - This tasty stew full of tender lamb meat and vegetables is perfect to serve for St. Patrick's Day dinner!
- Irish Nachos - Everything you love about nachos is made on top of layered potato slices!
- Irish Potato Candy - These fun and unique candies look like potatoes, but are full of creamy coconut and cinnamon flavor!
- Dublin Coddle - Dublin coddle is a comforting stew that is loaded with sausage, bacon, and potatoes!
- Irish Apple Cake - Enjoy this easy and flavorful cake in the morning with a cup of coffee, or after dinner with a tasty vanilla custard sauce!
Boxty Irish Pancakes
- 2 cups russet potatoes (peeled and grated)
- 2 cups mashed potatoes (Russet potatoes, or any other starchy variety)
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ teaspoon salt (to taste)
- ½ cup buttermilk (or whole milk)
- 1 large egg (beaten, at room temperature)
- butter (or olive oil for frying)
- Start by peeling and grating the raw potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out the excess moisture.2 cups russet potatoes
- In a separate bowl, mix the mashed cooked potatoes, flour, baking soda, and salt. Add in the grated potatoes and mix well.2 cups mashed potatoes, 1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In another bowl, whisk together the buttermilk and beaten egg.½ cup buttermilk, 1 large egg
- Add the milk and egg mixture to the potato mixture and stir until well combined.
- Heat a large frying pan over medium heat and melt a tablespoon of butter or oil.butter
- Scoop a ¼ cup of the potato mixture onto the frying pan and flatten it to about ¼ inch thickness. Cook the boxty for about 3-4 minutes on each side or until golden brown and crispy.
- Repeat until all of the potato mixture has been used, adding more butter or oil to the pan as needed.
- Serve hot with your favorite toppings, such as sour cream, green onions, or cheese.
Equipment You May Need
- Use starchy potatoes like Russet or Yukon gold, which have a high starch content and low moisture content, making them ideal for mashing and grating.
- Grate the raw potatoes finely and use a clean cloth or cheesecloth to squeeze out as much water as possible.
- You can use different ingredients like herbs, spices, cheese, green onions, or chives as optional add-ins if you'd like!
- Don't overcrowd the pan, cook the boxty in batches, making sure not to overcrowd the pan, as this can cause the boxty to stick together and become mushy.
- To store: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
- To reheat: Reheat your leftover boxty Irish potatoes on a baking sheet for 10-15 minutes in a preheated oven at 350°F (175°C). Alternatively, you can reheat them on the stove top over medium heat in some cooking oil for 3-5 minutes on each side, or until heated through and crispy.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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