Boxty are an Irish potato pancake made with a combination of mashed and grated spuds in a light batter and they are fried in brown butter.
If you are using leftover mashed potato then preparation will take around 10 minutes, and cooking takes a further 10 minutes.
Irish Potato Pancakes
This Boxty recipe has been with me as long as any other recipe that I cook. It predates all the fancy pants stuff that I do and even the curries.
I was introduced to them by an Irish guy in my student days as the world’s finest hangover cure.
They are most common in Western Northern Ireland and the North West counties of Ireland.
A claim that we stress-tested vigorously and could find no evidence to the contrary… although I’d call it a tie between this and a full English fry-up!
Traditionally made from mashed potato and grated potato they have a fantastic texture.
Cooking boxty in buerre noisette or browned butter gives them a wonderfully nutty flavour.
Frequently Asked Questions
Do I have to use leftover mashed potato?
No, I rarely do, because let’s face it who has leftover mash?
It does need to be cold though, I usually bake a small potato in the air fryer the night before, scoop it out, add a bit of cream and butter and drop it in the fridge.
I’ve written and length about mash in my mashed potato recipe if you want some more help.
Does the type of potato for the grated potato matter?
Yes, and the grated potato in this recipe needs floury or mealy potatoes. A variety like Maris Piper, King Edwards or a Russet potato if you are in the US or Canada.
If you are in one of the places in Europe that uses the awful A/B/C classification, you are looking for type C.
Can I make these pancakes in advance?
I would not cook and reheat boxty because they tend to become a little greasy and soggy.
Can I cook boxty in oil rather than butter?
Yes, but use a cooking oil with a neutral flavour and not a strongly flavoured oil like olive oil.
ONE FINAL NOTE:
It is important to add the milk a little at a time, the amount required will vary depending on the amount of dairy in your mash and the moisture in the grated potato.
I usually serve my boxty as part of a breakfast plate (for lunch or dinner), first and foremost I’d add poached eggs.
Then you can let your mind or belly go wherever it desires.
Here I’ve added a grilled tomato, some lovely thick cut back bacon and fried mushrooms.
Baked beans are usually a solid option on a breakfast plate, but I don’t think that they work particularly well with boxty.
Sausages are another great idea, I’ve even got the perfect homemade sausage recipe for those of you who feel up to a bit of food “crafting”.
I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- 30cm or 12″ frying pan.
- Mixing bowl.
- Stirring spoons and forks.
- Weighing scales and or measuring cups and spoons.
My introduction to these Irish Boxty pancakes came during my student days and they remain my favourite hangover remedy to this very day!
- 65g (½ Cup) Self Raising Flour
- 125g (½ Cup) Leftover Mashed Potato
- 75g (⅓ Cup Grated Volume) Floury or Mealy Potato
- 1 Egg
- ½ Tsp Salt
- ⅛ Tsp White Pepper
- 50ml (3 Tbsp + 1 Tsp) Milk
- 50g (3 Tbsp + 1 Tsp) Butter
- Peel and grate the potato, discard any liquid from the grated potato and add it to a mixing bowl.
- Add the egg, mashed potato, self-raising flour, salt and white pepper to the grated potato and mix with a fork.
- Slowly add in the milk until a quite thick but spoonable batter is formed. It should be "drop scone" texture, and form a nice mound on a spoon but it will want to "drop off" the sides.
- Add the butter to a pan over a medium heat.
- Heat the butter in a 30cm or 12" frying pan, over a medium high heat, until it begins to brown which should take 2-3 minutes.
- Add a heaped dessertspoon or two of the boxty batter to the pan and cook for 3-4 minutes or until the top begins to bubble and set at the edges. Then flip and cook the second side for 2-3 minutes.
Amount Per Serving: Calories: 449Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 149mgSodium: 1389mgCarbohydrates: 44gFiber: 3gSugar: 3gProtein: 10g
Calorific details are provided by a third-party application and are to be used as indicative figures only.