Irish Boxty Potato Pancake Recipe

Boxty are a traditional Irish potato pancake and make for an indulgent breakfast!

Stacked Irish Boxty pancakes with a perfectly poached eggwith a dripping golden egg yolk

Irish Potato Boxty Breakfast Pancakes.

This old fashioned pancake recipe has been part of my cooking life since my student days, just like my beef stew recipe.

This delight was something cooked up by an Irish guy I shared digs with.  I’m ashamed to say I cannot remember his name.

He swore that Boxty was the perfect hangover cure and we lived off them far more often than should have been allowed.

Over the years I have kicked around with playing with this recipe. My mate would always say that his ‘Ma’ would make Boxty with leftover mashed potato.

But as students, we never had any of that to hand.

So essentially we would grate a potato, make a pretty standard pancake ‘ish’ batter throw in the spuds and off we go.

In fact, on more than one occasion we would even add Guinness to the mix. How I survived my student days I have no idea!

Well, this Boxty recipe is a little more grown-up now but only just.

And just as my student days I never have any leftover mashed potato so have to make up a little batch the night before.

Stacked potato boxty with a steaming perfectly oval poached egg against a dark backdrop,

Choosing the Potatoes.

Your choice of potatoes is very important when making boxty.

Just like cooking perfect chips or mashed potatoes you want a good floury potato. 

There was once a time that potatoes would have been sold by variety. But gone are the days of being able to pick up a good Maris Piper or King Edwards.

The good news is that you can tell whether a potato is floury.

Cut it open and rub it on a glass, as it dries a floury potato will leave a floury residue. This residue is starch and means a perfect boxty recipe!

A perfectly poached egg with a dripping yolk sat on a stack of Irish boxty on a grey plate served with mushrooms

How To Cook The Perfect Poached Egg.

The internet is full of hints and tips for the perfect poached egg.

Most of them miss out the real answer, probably because it is very difficult to ascertain.

The fresher your egg the easier it is to poach, it is as simple as that.

Our eggs are from our chickens and are usually 1-2 day old at most and result in a perfect poached egg every time no matter how they are cooked.

When you crack an egg you will notice that the white has two distinct textures.

As an egg ages the thicker part of the white breaks down. This is what makes poaching an older egg more difficult.

That does not help those of you without chickens in the garden, which I am sure is most of you.

There are a number of steps you can take.

  1. Keep your water still and steady: If your water is rapidly boiling it will break up the egg.
  2. Gently place the egg in the water: Crack the egg into a bowl or saucer first and gently add to the water.
  3. Swirl the water: Creating a ‘whirlpool’ effect can help bring in the quite of the egg if it is quite old. 
  4. Vinegar and Salt: I see this hint every time and have tried it and it makes no difference whatsoever so I would skip this one.

Then it is a case of cooking, I favour a cooking time of 2-3 minutes. Then remove from the heat and allow to sit in the hot water for 6-7 minutes.

A perfectly cooked poached egg sat on a stack of Irish boxty potato pancakes
Boxty Pancake Recipe

Boxty Pancake Recipe

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

I was introduced to these Irish Potato Pancakes when I was a student at University... I swear they remain the worlds finest hangover cure!


  • 65 g Plain Flour
  • 130 g Mashed Potato
  • 85 g Potato
  • 1 Egg
  • 1 Tsp Baking Powder
  • 1/2 Tsp Coarse Sea Salt
  • Black Pepper
  • 60 ml Milk
  • Butter for Cooking

For Serving:

  • Eggs Poaching
  • Mushrooms


  1. Grate the potato
  2. Mix together all of the ingredients in a bowl with the exception of the milk
  3. Slowly add in the milk until a spoonable batter is formed.
  4. Add about 50g of butter to a pan and take it to buerre noisette or brown butter stage over a medium heat.
  5. Add a heaped table spoon full of the batter to the butter to form the pancakes and cook on one side for 3-4 minutes and then flip and cook the second side for 2-3 minutes.


I like to serve it with a poached egg and some mushrooms, but go to town add bacon and baked beans too if you wish.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 375 Total Fat: 14g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 204mg Sodium: 1180mg Carbohydrates: 48g Fiber: 3g Sugar: 2g Protein: 13g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

37 thoughts on this Recipe:

  1. Oh I have not see good Boxty potato pancakes in years. Use to eat them on ever trip I went to London… Never made them myself, Saving this to try soon. Your images are gorgeous.

  2. Ah you can’t beat a Boxty pancake – it makes for such a delicious breakfast dish! Your pancakes with the egg dripping down sure do have my mouth watering

  3. I think student days were a time of creating great food, without even realising we were doing it. Some of the concoctions that were made up on the spot were something that should never have been tasty, but somehow they were.

    Your more grown up version looks utterly delicious, and the perfect kind of breakfast for those mornings when you just need it, like you say, the morning after the night before.

    • Grown up, now that’s something I don’t get associated with very often 😉 I’m pretty sure my student days are now completely fogged by time and booze, although mainly booze. Thanks for your kind comments 🙂

  4. Leftover mashed potatoes… As mythological as leftover wine. I will make extra and hide them from my family and myself.

  5. I’ve never made a potato pancake with flour like this. But it looks really good… I’m digging the mushrooms you have pictured alongside haha. But about adding Guinness… would you just sub some of the milk for the beer? Because my other half would be very into these if I can make it happen. haha

  6. I have to admit that a big bowl of roasted potatoes with a runny egg on top is my go-to hangover food. Though it hasn’t been needed in quite a while… I still swear by it. This looks perfect for the next time that happens. Or maybe just this weekend when my mom’s in town?

    • I guess the ‘sweet’ breakfast is something particular to your side of the pond, just something we don’t really do here 😉

  7. Can I just tell you how delicious this looks?? My husband would absolutely adore this dish (and he might even ask me to add a piece of sirloin to it too, ha!) And your poached egg is beautiful!

    • Oh boy the sirloin sounds wonderful, I have on occasions served this with huge bacon chops which is wonderful, but it stands up on its own as a great vegetarian dish too, living proof if you will that vegetarian dishes can be bad for you too 😉

  8. I was in Dublin last week and I didn’t have any Boxty. Such a shame. You’re stunning pictures have got me wanting it now 🙂

    • Thanks Charla, these really are a hearty start to a day that I love to cook, although don’t do them too often or I would be the size of a house 😉

  9. Looks yummy! Great photo too. Thankfully I don’t have to worry much about hangovers….but I don’t think I’d have to be having one to eat this! 🙂

    • Thanks Shelby, I don’t consume like I did in my student days but there are definite times when a breakfast hangover cure is required 😉

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