Boxty

Ingredients

• 225 g (1 cup; made from 2 cooked potatoes)mashed potatoes
• 225 g (1½ cups; from 2 medium potatoes)grated raw potato
• 190 g (1½ cups)plain flour
• ½ teaspoonbicarbonate of soda
• ⅛ teaspoonsalt
• 360 ml (1½ cups; you may need less depending on the potatoes)buttermilk
• 57 g (2 oz)butter

Instructions

1. 1

   Cook the potatoes

   Peel the potatoes for the mash and cut them into quarters. Cover with water in a medium saucepan and bring to the boil. Lower the heat, cover and simmer for 15–20 minutes, until fork-tender. Drain and mash.

2. 2

   Squeeze the potato

   Grate the other potatoes and place them in a piece of cheesecloth set over a bowl. Gather the cloth and squeeze the grated potato over the bowl to remove excess liquid and starch. Discard the liquid.

3. 3

   Mix the dry ingredients

   Combine the mashed and grated potatoes in a large mixing bowl. Sift in the flour, salt and bicarbonate of soda, then mix well.

4. 4

   Make the batter

   Stir in 240 ml (1 cup) of buttermilk to make a thick batter. If it seems too thick, add more, up to a further 120 ml (½ cup).

5. 5

   Cook the pancake

   Melt the butter in an 20 cm (8-inch) round sauté pan and pour in half the mixture; the pancake should be close to 2.5 cm (1 inch) high. Cook over low heat until browned and crisp, 12–15 minutes per side.

6. 6

   Choose a size

   Alternatively, cook the mixture as one 30 cm (12-inch) round pancake or make 8–10 small pancakes, each about 7.5 cm (3 inches) in diameter.

7. 7

   Serve while hot

   Serve hot with melted butter, and with bacon or sausage on the side if desired.

What is boxty?

Boxty is an Irish potato pancake traditionally made with a mixture of cooked and raw potato. Using both gives the batter a contrast of soft, mashed potato and the texture of grated potato.

This version is cooked in butter and can be made as a thick, large pancake or in smaller portions. Low, steady heat helps the centre cook while the outside turns crisp and brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 442 calories, 11g protein, 66g carbs, 15g fat.

The potatoes and flour provide most of the carbohydrates, while butter supplies much of the fat. Potatoes and buttermilk contribute some protein, with bacon or sausage adding more if served alongside. Pair a portion with vegetables or salad for a more balanced plate.

Why use two kinds of potato?

Mashed potato: it gives the batter a soft, cohesive base. Mash it after draining so it does not carry excess cooking water into the mixture.

Grated potato: it brings texture to the pancake. Squeezing it in cheesecloth removes surplus liquid and starch, helping the batter stay thick.

Getting the batter consistency right

Buttermilk: begin with 240 ml (1 cup), then assess the mixture before adding more. The amount needed can vary with the moisture in the potatoes.

Texture: aim for a thick batter that can be poured into the pan. Add the remaining buttermilk gradually, stopping as soon as the mixture loosens enough.

Cooking a thick boxty

Low heat: a pancake nearly 2.5 cm (1 inch) thick needs time for its middle to cook through. Keep the heat low rather than rushing the browning.

Turning: cook each side for 12–15 minutes, as directed. Turn once the underside is browned and crisp, taking care to keep the pancake intact.

Choosing a pancake size

One large pancake: the recipe can be made as a 30 cm (12-inch) round pancake instead of the two smaller panfuls described in the method. Allow for the larger size when handling it.

Small pancakes: make 8–10 rounds about 7.5 cm (3 inches) across. Their size makes them easier to turn individually, but check that they brown without cooking too quickly.

What to serve with boxty

Butter: serve the pancakes hot with melted butter, as suggested in the recipe. This suits their crisp, browned surface.

Bacon or sausage: either can be served alongside for a more substantial meal. Keep the boxty warm while you finish cooking the rest.

Recipe notes & tips

• Drain the potatoes for the mash well before mashing them.
• Squeeze the grated potato firmly to remove excess liquid.
• Start with 240 ml (1 cup) of buttermilk and add more only if needed.
• Keep the heat low so the thick pancake has time to cook through.
• Use a broad spatula when turning a large pancake.
• Serve the boxty hot for the crispest texture.

Variations

• Small pancakes: make 8–10 rounds about 7.5 cm (3 inches) across instead of cooking larger pancakes.
• One large pancake: cook the mixture as a single 30 cm (12-inch) round pancake.
• Bacon on the side: serve with bacon for a savoury accompaniment, as suggested in the recipe.
• Sausage on the side: serve with sausage for a heartier plate, as suggested in the recipe.
• Melted butter: finish with melted butter when serving, following the recipe's suggestion.

Common mistakes to avoid

• Wet grated potato: squeeze it thoroughly in cheesecloth so excess liquid does not thin the batter.
• Too much buttermilk at once: begin with 240 ml (1 cup) and add the rest gradually only if required.
• Heat too high: cook over low heat so the outside does not brown before the centre cooks.
• Turning too soon: let the first side brown and crisp before carefully flipping the pancake.
• Overcooking the mash potatoes: simmer until fork-tender, then drain and mash rather than leaving them in the water.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a frying pan over low heat until hot, turning as needed to warm both sides and restore some crispness.

Frequently asked questions