Light, crispy, and packed with potato goodness, these Irish potato pancakes (also called Boxty) are the ultimate way to turn simple ingredients into something amazing.
How I make Irish potato pancakes
To me, this recipe is all about the right texture. I love the contrast of crispy golden edges with a soft and pillowy center—and my recipe gets it just right!
- Double the potato power – Using both shredded raw and mashed potatoes gives you a crispy outside and a creamy inside.
- Perfectly seasoned – Just a little salt, nutmeg, and baking powder make a huge difference in flavor and fluffiness.
- Cooked in butter/oil – A little butter adds richness, while oil gives the crispiest finish. I like using a mix of both!
I grew up eating different versions of potato pancakes, but Irish Boxty is my favorite because of that crispy-soft contrast. Some recipes use just mashed potatoes (like my leftover mashed potato cake recipe), and others only use shredded, but I swear by combining both. It gives you the best of both worlds! Plus, this recipe is incredibly budget-friendly and a great way to use up leftover mashed potatoes.
I love serving them hot with sour cream, but they’re just as delicious with applesauce or even a fried egg for a heartier meal.
Printable recipe
Ingredients
- 2 cups raw shredded potatoes (extra liquid squeezed out with a clean kitchen towel)
- 1 cup mashed potatoes (cold (leftovers work great!))
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt (or more to taste)
- 2 pinches ground nutmeg
- 2 large eggs
- 3-4 tablespoons milk
- butter (or oil; to cook)
Instructions
- Make batter:Combine all ingredients (EXCEPT for butter/oil) in a large bowl. Add another 1-2 tablespoons of milk as needed, it should be the consistency of a thick, messy pancake batter.2 cups raw shredded potatoes, 1 cup mashed potatoes, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 2 pinches ground nutmeg, 2 large eggs, 3-4 tablespoons milk
- Cook:Heat some oil or butter in a skillet over medium-high heat. Add a heaping tablespoon per cake to the hot skillet and cook until golden brown on either side, about 3-4 minutes each. Serve hot!butter
My best tips for perfect Boxty
✔ Squeeze out the extra liquid – Raw potatoes hold a lot of moisture. Give them a good squeeze in a clean kitchen towel before mixing the batter, or your pancakes won’t crisp up properly.
✔ Adjust the consistency – The batter should be thick but spreadable, like messy pancake batter. If it’s too dry, add another tablespoon of milk. If it’s too wet, sprinkle in a little more flour. A lot of this will depend on your mashed potatoes!
✔ Don’t crowd the pan – Cook in batches so the pancakes get evenly crispy. Overcrowding makes them steam instead of frying.
✔ Eat them fresh – Boxty is best right off the skillet—crispy, golden, and hot!
Ingredients I like to use
I love these Irish potato pancakes just the way they are, but I’ve tested a few tweaks over the years—so if you need substitutions, I’ve got you covered.
- Flour alternatives – I stick with all-purpose flour for that classic texture, but I’ve also made these with a mix of whole wheat and AP flour, which works well. If you need a gluten-free option, a good 1:1 blend should do the trick!
- Dairy-free? – I’ve swapped the milk for an extra egg before, and it worked great! I needed a tablespoon or two extra flour, but otherwise it works just fine. Make sure to cook them in oil instead of butter if you’re avoiding dairy altogether.
- Want more flavor? – When I’m in the mood for something extra, I’ll mix in shredded cheddar or chopped green onions. It adds a little punch and makes them even more satisfying.
- Make it heartier – These are great on their own, but if you want a full meal, serve them with crispy bacon or smoked salmon. I love them topped with a fried egg for a super cozy breakfast!
Recipe FAQs answered by yours truly
Make sure you squeeze out the extra moisture from the shredded potatoes. Also, don’t overcrowd the pan, and use enough oil or butter for that perfect crisp.
They taste best fresh, but you can keep cooked boxty warm in a 200°F oven for up to 30 minutes before serving.
Let them cool, then store in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet to crisp them back up.
To freeze, layer them between parchment paper and freeze in a zip-top bag for up to 3 months. Reheat in a pan or the oven—just don’t microwave, or they’ll turn soggy.
More Irish classics to try
I first shared this recipe on 03/17/2020. Updated with new photos and text on 03/07/2025.
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