Boxty: Irish Potato Pancakes

overhead view of Irish potato pancakes on platter

5 from 4 votes

Boxty: Irish Potato Pancakes

These crispy Irish potato pancakes (Boxty) are made with both shredded and mashed potatoes for the ultimate texture—crispy on the outside, soft on the inside! Perfect for breakfast, brunch, or as a side dish.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Irish

Difficulty: Easy

Servings: small-ish servings

Calories: 243kcal

Author: Nora from Savory Nothings

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

Notes

Makes 2 large servings (eg as a vegetarian main) or 4 small servings (eg as a snack or side).

Please note that the nutrition is a rough estimate and will depend on how exactly you made your mashed potatoes (butter, milk, cream, sour cream or just potatoes... etc).

Best Tips: Squeeze excess liquid from raw potatoes for crispier pancakes. Batter should be thick but spreadable—adjust with milk or flour as needed. Cook in batches for even crispiness. Best eaten fresh!

Ingredient Swaps: Use whole wheat or gluten-free flour as needed. Swap milk for an extra egg (add flour if needed). Mix in cheese or green onions for extra flavor. Serve with bacon, smoked salmon, or a fried egg for a hearty meal.

Storage & Freezing: Store in the fridge for up to 3 days; reheat in a skillet. To freeze, layer between parchment paper and freeze for up to 3 months. Reheat in a pan or oven—avoid microwaving to keep them crisp!

Nutrition