British · Main · Easy
Boxty
Crisp Irish potato pancakes, golden outside and fluffy inside. Breakfast, lunch, or a midnight snack.
The whole recipe in 60 seconds
Boxty, in 5 ideas
- Squeeze the grated potato dry for the crispiest result.
- A mix of raw and mashed potato gives the best texture.
- Medium heat, they need time to cook through.
- Keep them warm in a low oven while you fry batches.
- Sour cream and chives are the classic topping.
What you need
Ingredients
- 500g potatoes, half grated, half mashed
- 100g flour
- 1 egg
- 100ml buttermilk
- 1 tsp baking soda
- Butter, for frying
- Salt and pepper
How to make it
Directions
- Squeeze the grated potato in a cloth to remove excess liquid.
- Mix with the mashed potato, flour, egg, buttermilk, baking soda, salt and pepper.
- Heat butter in a pan over medium heat.
- Drop in spoonfuls and flatten, frying 3 to 4 minutes per side until golden and cooked through.
- Serve hot with sour cream.
Money saver. This is a leftover potato recipe at heart, use up what you have.