Boxty is one of those Irish potato dishes that never quite made it onto the global menu the way colcannon or champ did, which is a genuine shame. It uses both grated raw potatoes and mashed potatoes in the same batter, along with buttermilk and a little baking soda. The result is a potato cake with a texture you cannot quite replicate any other way: crispy and golden on the outside, dense and a little custardy within. St. Patrick’s Day gets all the attention, but boxty is worth making any time you have leftover mashed potatoes sitting in the fridge.
Good move. Squeezing the moisture out of the grated potatoes is essential: too much liquid and the cakes will not hold together and will take forever to brown. A clean kitchen towel works better than paper towels for this. Fry them in butter at medium heat and resist the urge to move them too soon: 3 to 4 minutes per side gives you a proper crust. Serve them as a side with eggs and bacon, or stack them with sour cream and chives for a more complete plate. Solid.
Prepare and Drain the Grated Potatoes
Grate the 2 cups of raw potatoes and place them in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much moisture as possible. Excess liquid in the grated potato will prevent the boxty from developing a crispy exterior and can make the inside dense and waterlogged.
Mix the Boxty Batter
In a bowl, combine the squeezed grated potatoes with the cup of mashed potatoes. Add the buttermilk, baking soda, flour, and salt, and mix until everything is well combined and holds together. The batter will be thick and sticky.
Fry Until Golden Brown
Heat butter or oil in a frying pan over medium heat. Spoon the potato mixture into the pan, forming small flat cakes. Fry for 3 to 4 minutes per side until each surface is golden brown. Work in batches to avoid crowding the pan, and drain finished cakes on paper towels.
Print
Traditional Irish Boxty
- Total Time: 35 minutes
- Yield: Serves 4
Description
Boxty is a delightful Irish dish where grated and mashed potatoes are combined with buttermilk, baking soda, and flour to create savory cakes that are fried to perfection.
Ingredients
- 2 cups grated potatoes
- 1 cup mashed potatoes
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup flour
- Salt to taste
- Butter or oil for frying
Instructions
- Grate the potatoes and squeeze out excess moisture.
- Combine grated potatoes with mashed potatoes in a bowl.
- Add buttermilk, baking soda, and flour to the potato mixture.
- Season with salt and mix until well combined.
- Heat butter or oil in a frying pan over medium heat.
- Spoon the potato mixture into the pan, forming small cakes.
- Fry until golden brown on each side, about 3-4 minutes per side.
- Serve hot as a side dish or with your favorite toppings.
Notes
- Squeeze the grated potatoes as dry as you can get them, with a real kitchen towel rather than paper towel, or they’ll never crisp up and turn dense instead of custardy.
- Resist moving the cakes for the first few minutes in the pan. Flipping too early tears them apart before a crust forms.
- Fresh mashed potato binds better than a reheated batch straight from the fridge — if using leftovers, let them come closer to room temperature first.
- Fry in butter, not just oil, for the deep golden color the traditional version is known for. Oil alone browns more slowly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 7
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
Frequently Asked Questions
Can I use instant mashed potato for the mashed portion?
Freshly mashed potato produces a better texture and binds more naturally with the grated potato. If using instant mashed potato, ensure it is firm and not overly wet before mixing.
Can I make boxty ahead of time?
You can prepare the batter up to a day ahead and refrigerate it covered. Fry the boxty fresh before serving, as the texture suffers when they are reheated after frying.
What toppings go well with boxty?
Sour cream and applesauce are the traditional pairings. Smoked salmon, chives, or a fried egg are also popular toppings that complement the savoury potato cakes.
