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Boxty (Irish Potato Pancakes)

Boxty, the crispy Irish potato pancake, is golden on the outside, tender inside, and incredibly easy to make. Perfect for breakfast or a hearty side!

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 14 pancakes
Calories: 169 kcal
Course: Breakfast , Appetizer , Snacks
Cuisine: Irish

Ingredients

  • 2 pounds Russet potatoes best for texture
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon white pepper substitute black pepper
  • 1 ½ cups buttermilk
  • ¼ cup avocado oil for frying, more if needed
  • 2 tablespoons butter for frying
  • 1 tablespoon green onions diced, for garnish
  • 2 tablespoons sour cream optional, for serving

Instructions

    Cup of Yum
  1. Wash and peel all potatoes. Cut 1 pound into 1-inch cubes, place in a pot of water, and bring to a boil over high heat. Boil for 10-12 minutes or until fork-tender. Drain and mash until smooth. Let cool slightly.
  2. Meanwhile, grate the remaining potatoes using the large holes of a box grater. Immediately place grated potatoes in a bowl of cold water and let sit for 5 minutes to prevent discoloration. Drain well, then squeeze in a clean kitchen towel to remove excess liquid.
  3. In a large mixing bowl, combine the mashed and grated potatoes. In a separate bowl, whisk together the flour, baking powder, salt, and pepper. Gradually add the flour mixture to the potatoes, stirring gently.
  4. Slowly add the buttermilk, stirring until a thick, scoopable batter forms (similar to drop biscuit dough).
  5. In a large skillet, heat 1 tablespoon oil and ½ tablespoon butter over medium heat until shimmering but not smoking.
  6. Working in batches, spoon batter into the skillet, spacing each pancake at least 1 inch apart. Using the back of a fork, flatten to about 3-4 inches wide, shaping into circles.
  7. Cook 3-4 minutes per side or until golden brown and crispy. Flip and cook another 3-4 minutes. Place on a paper towel-lined plate. Repeat with remaining batter, adding more oil and butter as needed.
  8. Serve warm, topped with sour cream and green onions.

Notes

  • For extra crispy Boxty, do not overcrowd the pan. Cook in batches.
  • If using leftover mashed potatoes, you will need 1½ to 2 cups.
  • Toppings: Try pickled red onions, a fried egg, or a sprinkle of fresh herbs. 
  • Store Boxty in an airtight container in the fridge for up to 3 days. Reheat in an oiled nonstick skillet over medium heat to crisp them up.
  • For extra crispy Boxty, do not overcrowd the pan. Cook in batches.
  • If using leftover mashed potatoes, you will need 1½ to 2 cups.
  • Toppings: Try pickled red onions, a fried egg, or a sprinkle of fresh herbs. 
  • Store Boxty in an airtight container in the fridge for up to 3 days. Reheat in an oiled nonstick skillet over medium heat to crisp them up.

Nutrition Information

Calories 169kcal (8%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 8mg (3%) Sodium 240mg (10%) Potassium 323mg (9%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 108IU (2%) Vitamin C 4mg (4%) Calcium 60mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 14pancakes

Amount Per Serving

Calories 169

% Daily Value*

Calories 169kcal 8%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.1g 5%
Cholesterol 8mg 3%
Sodium 240mg 10%
Potassium 323mg 7%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 108IU 2%
Vitamin C 4mg 4%
Calcium 60mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.