Boxty (Irish Potato Cakes)

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Introduction

Boxty are crispy-edged potato cakes built on a simple principle: half mashed potato for body, half raw grated potato for texture. They fry up in minutes on a griddle and work as a breakfast side, a lunch base, or a dinner starch alongside meat or vegetables.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 2 pounds potatoes
• 1 cup milk
• 1 tablespoon butter
• 1-2 tablespoons butter, for frying
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• Freshly-ground black pepper

Instructions

1. Take half of the potatoes and wash, peel, chunk, and boil them.
2. Mash the boiled potatoes with milk and 1 tablespoon butter and set them aside.
3. Grate the other pound of (raw) potatoes into a strong cloth.
4. Squeeze cloth to remove all possible liquid from the raw potatoes.
5. Mix together the grated potatoes, the mashed potatoes, baking soda, buttermilk, flour, and black pepper (to taste).
6. Stir thoroughly to combine.
7. Warm nonstick griddle or skillet over medium heat and melt butter.
8. Pour potato cakes on griddle, ¼ cup at a time.
9. Fry until edges are soft and cake is bubbling.
10. Cook on other side.
11. Serve hot.

Variations

Cheese and herb version: Fold ½ cup grated cheddar and 2 tablespoons chopped fresh chives into the batter before cooking. The cheese adds richness and the herbs brighten the earthy potato flavor.

Thinner, crispier cakes: Use 2 tablespoons of batter per cake instead of ¼ cup and cook until deep golden on both sides. You’ll get more cakes with a higher crisp-to-soft ratio.

Scallion and black pepper focus: Omit additional herbs and instead add 3 tablespoons finely sliced scallions and ¼ teaspoon extra black pepper to the batter. This emphasizes the classic Irish approach.

Pan-fried in oil: Substitute vegetable or olive oil for butter on the griddle if you prefer a lighter result or want a higher smoke point for faster cooking.

Tips for Success

Squeeze the raw potatoes hard and repeatedly—starch and moisture are what make boxty dense or wet. A cloth or clean kitchen towel is essential; a box grater alone will not remove enough liquid.

Watch for the edges to turn soft and the top to bubble before flipping. This visual cue tells you the bottom is set and crispy enough to turn without falling apart.

Warm your griddle properly before adding batter; a too-cool surface will make the cakes absorb butter and turn greasy instead of crisp.

Keep finished cakes warm on a plate in a 200°F oven while you cook the rest, so they stay hot when you serve them all together.

Storage and Reheating

FAQ

Can I prep the batter ahead of time?

Yes, you can mix the batter up to 2 hours before cooking and store it covered in the fridge. The raw potato will darken slightly, but it won’t affect the final texture or flavor. Just give it a quick stir before cooking.

My cakes are falling apart on the griddle. What went wrong?

The batter likely had too much liquid. Make sure you squeeze the raw potatoes very firmly to remove as much moisture as possible, and don’t skip that step. Also check that your griddle is hot enough—a cooler surface won’t set the outside fast enough to hold the shape.

Can I make these without buttermilk?

Yes. Use 1 cup of regular milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to curdle slightly. This mimics buttermilk’s tanginess and acidity, which helps activate the baking soda and gives the cakes a tender crumb.

Are these gluten-free?

Not as written, because the recipe uses all-purpose flour. You can swap in a 1-to-1 gluten-free flour blend, but the texture will be slightly more crumbly. Test one cake first to see if you need to add 1–2 tablespoons more buttermilk to the batter to compensate for the blend’s absorption.