Boxty (Irish Potato Cakes)

PIn it

Introduction

Boxty is an Irish potato cake that hits the sweet spot between crispy exterior and creamy interior—half the potatoes are mashed, half are grated raw, which gives you tender crumb and a subtle potato flavor that doesn’t overwhelm. You’ll fry them on a griddle until the edges soften and the surface bubbles, then flip to finish. They take about 40 minutes start to finish and serve as a hearty breakfast, lunch side, or light dinner.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 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

Add cheese and chives: Stir 1 cup shredded cheddar and 2 tablespoons chopped fresh chives into the batter. This adds savory depth and works especially well if you’re serving boxty as a side to eggs or soup.

Make them thinner and crispier: Use 2 tablespoons of batter per cake instead of ¼ cup, and fry at medium-high heat until deeply golden. You’ll get a lacy, crisp exterior and less soft interior.

Stuff with savory filling: Spoon a tablespoon of cooked ground beef, sautéed mushrooms, or caramelized onions onto the batter just after you pour it on the griddle, then cook as normal. This turns boxty into a filled cake that works as a light main course.

Use all mashed potatoes: If you don’t want to grate raw potatoes, substitute 2 pounds of boiled and mashed potatoes for the mashed and grated mix. The texture will be softer and more uniform, less rustic.

Cook them in the oven: After frying both sides to set the edges (about 2 minutes per side), transfer to a 400°F oven for 5 minutes to finish cooking through. This method is faster if you’re making many cakes at once.

Tips for Success

Squeeze the raw potatoes hard: Moisture is the enemy of a crispy exterior. Use a clean kitchen towel or cheesecloth and wring out as much liquid as you can—wet batter will steam rather than fry.

Keep the griddle temperature steady at medium: Too hot and the outside burns before the inside cooks; too cool and they absorb butter and become greasy. You want the edges to soften and bubble gently, which is your signal to flip.

Don’t overmix the batter: Stir just until the ingredients are combined. Overworking develops gluten and makes the cakes tough and dense instead of tender.

Fry them one or two at a time: Overcrowding the griddle drops the temperature and causes uneven cooking. Give each cake room to develop a proper crust.

Serve immediately: Boxty are best eaten hot, straight off the griddle. They’ll soften as they cool, so don’t stack them or cover them tightly until you’re ready to eat.

Storage and Reheating

FAQ

Can I prep the batter ahead of time?

You can prepare the grated and mashed potatoes separately up to 4 hours ahead, but don’t mix them together until just before cooking. Once combined, the flour hydrates and the batter loses its lift.

Why did my boxty fall apart when I flipped it?

The cake needs a firm crust on the first side before flipping. If the edges are still very soft and the surface isn’t bubbling, give it another minute or two. A spatula slid underneath should feel like the bottom is set and slightly golden.

Can I use a regular skillet instead of a griddle?

Yes, a nonstick or cast-iron skillet works perfectly. You may need to fry them slightly smaller (2–3 tablespoons of batter instead of ¼ cup) so they cook through evenly in the curved surface.

What if I don’t have buttermilk?

Mix 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 minutes to sour it. Use this as your buttermilk substitute—the acidity reacts with the baking soda to create lift just the same.