Traditional Irish Boxty

by Jessica | April 20, 2025 11:01 am

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[1] Boxty recipe for good.

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Jump to: Ingredients · Step-by-Step · Tips · Nutrition · FAQs

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Ingredients for Traditional Irish Boxty

• 2 medium russet potatoes, peeled and grated (about 2 cups)

• 1 cup mashed potatoes[2] (leftovers work great!)

• 1 cup all-purpose flour (125 g)

• 1 teaspoon baking soda

• 1 teaspoon salt

• ½ teaspoon white pepper

• ¾ cup buttermilk (180 ml), more if needed

• 2 tablespoons unsalted butter, for frying

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Step-by-Step Instructions for Traditional Irish Boxty

1. Grate raw potatoes using the coarse side of a box grater.

2. Squeeze out excess liquid using a clean kitchen towel.

3. Mix grated and mashed potatoes in a large bowl.

4. Add flour, baking soda, salt, and pepper; stir well.

5. Pour in buttermilk gradually, mixing until it forms a thick batter.

6. Heat a nonstick skillet or griddle over medium heat.

7. Melt 1 tbsp butter, then spoon ¼-cup mounds of batter onto the hot pan.

8. Flatten each mound gently to ½-inch thick.

9. Cook 3–5 minutes per side, or until golden brown and crisp.

10. Transfer to a paper towel–lined plate; repeat with remaining batter.

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Pro Tips & Variations for the Perfect Irish Boxty

• Cheddar-Chive Boxty: Add ½ cup sharp cheddar and 2 tablespoons chopped chives for a savory breakfast twist.

• Mini Boxty Appetizers: Make silver-dollar–sized boxty and serve with smoked salmon and crème fraîche—fancy but effortless.

• Sweet Tooth Option: Try a sprinkle of cinnamon sugar on hot boxty with a dollop of sour cream. Boom!

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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.

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Nutrition & Serving Ideas

Serving Suggestions:

• Top with a fried egg and crispy bacon for a full Irish feel.

• Serve with smoked salmon, capers, and sour cream.

• 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.

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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.

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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.

Source URL: https://ladysuniverse.com/traditional-irish-boxty/

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