I still remember the sharp snap of the smoke alarm going off at 6:43 a.m. last St. Patrick’s Day. My dad, bless him, thought he could wing a boxty on the griddle without a recipe—and the whole house filled with the smell of scorched potato and slightly burnt pride. We laughed over Tim Hortons double-doubles afterward, but it’s what convinced me to finally write down my go-to Traditional Irish Boxty recipe for good.
Jump to: Ingredients · Step-by-Step · Tips · Nutrition · FAQs
Contents
Ingredients for Traditional Irish Boxty
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2 medium russet potatoes, peeled and grated (about 2 cups)
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1 cup mashed potatoes (leftovers work great!)
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1 cup all-purpose flour (125 g)
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1 teaspoon baking soda
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1 teaspoon salt
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½ teaspoon white pepper
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¾ cup buttermilk (180 ml), more if needed
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2 tablespoons unsalted butter, for frying
Step-by-Step Instructions for Traditional Irish Boxty
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Grate raw potatoes using the coarse side of a box grater.
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Squeeze out excess liquid using a clean kitchen towel.
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Mix grated and mashed potatoes in a large bowl.
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Add flour, baking soda, salt, and pepper; stir well.
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Pour in buttermilk gradually, mixing until it forms a thick batter.
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Heat a nonstick skillet or griddle over medium heat.
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Melt 1 tbsp butter, then spoon ¼-cup mounds of batter onto the hot pan.
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Flatten each mound gently to ½-inch thick.
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Cook 3–5 minutes per side, or until golden brown and crisp.
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Transfer to a paper towel–lined plate; repeat with remaining batter.
Pro Tips & Variations for the Perfect Irish Boxty
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Cheddar-Chive Boxty: Add ½ cup sharp cheddar and 2 tablespoons chopped chives for a savory breakfast twist.
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Mini Boxty Appetizers: Make silver-dollar–sized boxty and serve with smoked salmon and crème fraîche—fancy but effortless.
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Sweet Tooth Option: Try a sprinkle of cinnamon sugar on hot boxty with a dollop of sour cream. Boom!
Storage & Food Safety Tips
Store leftover boxty in an airtight container in the fridge for up to 4 days. To reheat, warm them in a nonstick skillet over medium heat until they hit 165°F—crispy edges return better this way than with a microwave.
For freezing, layer boxty between parchment in a zip-top bag and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition & Serving Ideas
| Serving | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| 1 boxty (approx.) | 145 | 3 g | 24 g | 4 g |
Serving Suggestions:
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Top with a fried egg and crispy bacon for a full Irish feel.
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Serve with smoked salmon, capers, and sour cream.
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Pair with a green salad and a hot Tim’s coffee (trust me on that).
There’s something so tactile about these—crispy edges, pillowy centers. And when the buttery sizzle hits the pan? It’s a full-on sensory experience.
FAQs
What is traditional Irish boxty made of?
Boxty is a humble Irish potato pancake made from grated raw potato, mashed potato, flour, and buttermilk—fried to crispy perfection.
Can I make boxty gluten-free?
You sure can! Swap the all-purpose flour with a 1:1 gluten-free blend. Just keep the batter thick, not runny.
Is boxty breakfast or dinner food?
Honestly, both. It’s as welcome under a poached egg at brunch as it is next to roast chicken at supper.
Author Note
Written by a home cook from Halifax who’s tested this boxty more times than the Leafs have lost in the second round.
