Boxty is proof that potatoes can do anything. Crispy, buttery, and perfectly golden, these Irish potato pancakes are about to become your new favorite comfort food. Whether you’re dunking them in sour cream or topping them with a fried egg, one thing’s for sure: they’ll disappear fast.
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💭 Crispy potato pancakes you’ll want on repeat
Potatoes can do it all, but Boxty? That’s next-level greatness. I had my first bite in Dublin on St. Patrick’s Day, caught up in the city’s energy, live music, and packed pubs. Served with buttery Colcannon, it was crispy on the outside, soft inside—pure comfort.
When I finally tried making it at home, I realized just how easy (and dangerously good) it is. Now, every time I make these Irish potato pancakes, I’m transported back to that night. Comforting yet crispy, hearty yet light, and honestly, perfect for any meal of the day. Breakfast with a fried egg? Done. A snack with sour cream and green onions? Perfect. Honestly, I’d eat these straight from the pan if no one was watching (okay, even if they were).
Serve it with a roasted pear salad, grilled asparagus, pickled onions or cherry tomato confit.
📋 Ingredients and notes
If you want to whip up some seriously tasty potato pancakes, grab Russet potatoes, flour, buttermilk, avocado oil, butter, baking powder, white pepper, kosher salt, and a dollop of sour cream.
Shruthi’s Top Tip
Drain the grated potatoes well. Excess moisture is the enemy of crispiness—wring them out with a clean kitchen towel before mixing. And let the mashed potatoes cool slightly before combining to avoid a gummy texture.
- Too much flour makes Boxty dense, so just add enough to hold everything together.
- The butter adds flavor, while the oil helps with crisping—don’t skip either!
- Medium heat is key. Too high, and they’ll burn before cooking through; too low, and they won’t get that golden crust.
- If they’re crumbling, your batter might be too dry—add a splash more buttermilk until it holds together.
- Flip gently. These are delicate, so use a thin spatula and be patient—let them set before flipping.
Variations & Substitutions
- Use starchy potatoes. Russets work best because they create a fluffy texture inside while crisping up beautifully on the outside.
- Baking powder. Helps keep the boxty light. If you want denser pancakes, you can omit it.
- Buttermilk. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes.
- White pepper. Milder than black pepper, but either works.
- Sour cream. A classic topping for boxty. You can swap it with Greek yogurt or crème fraîche.
- To make a cheesy version, stir in shredded Irish cheddar or Parmesan for extra flavor.
- For a spicy version, a pinch of smoked paprika or even a bit of cayenne for a spicy kick.
📖 How to make Irish potato pancakes
Step 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.
Step 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.
Step 3:
In a large mixing bowl, combine the mashed and grated potatoes.
Step 4:
In a separate bowl, whisk together the flour, baking powder, salt, and pepper. Gradually add the flour mixture to the potatoes, stirring gently.
Step 5:
Slowly add the buttermilk, stirring until a thick, scoopable batter forms (similar to drop biscuit dough).
Step 6:
In a large skillet, heat 1 tablespoon oil and ½ tablespoon butter over medium heat until shimmering but not smoking. Working in batches, spoon potato mixture 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.
Step 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.
Step 8:
Serve warm, topped with sour cream and green onions.
🍴 How to serve Irish boxty
Keep your boxty classic with a slab of butter, a dollop of sour cream, and a sprinkle of chives or green onions. I love it for breakfast with fluffy scrambled eggs loaded with goat cheese or alongside some savory French toast. However you serve it, just know—crispy, golden perfection awaits!
🍴Storage and reheating suggestions
You can store cooked Boxty in the fridge for up to 3 days. Reheat in a skillet with a little oil to get them crispy again. You can also heat it in the air fryer at 350°F for 3–5 minutes and that’s sure to bring back the crispiness.
🍴 More delicious potato recipes
If you like this recipe, check out my other potato recipes:
Potato Leek Gratin
Stuffed Baked Potatoes
Easy Air Fryer Hasselback Potatoes (Vegan)
Easy, Creamy Microwave Mashed Potatoes
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Boxty (Irish Potato Pancakes)
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
- 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.
- 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.
- 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.
- Slowly add the buttermilk, stirring until a thick, scoopable batter forms (similar to drop biscuit dough).
- In a large skillet, heat 1 tablespoon oil and ½ tablespoon butter over medium heat until shimmering but not smoking.
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
