Boxty (Irish Potato Cakes)

Introduction

Boxty is an Irish potato cake that strikes a balance between crispy edges and a tender, almost creamy interior—the result of combining mashed potatoes with raw grated potato and a simple flour batter. The recipe takes about 40 minutes total and yields a versatile side dish that works for breakfast, lunch, or dinner alongside eggs, stew, or on its own.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4 (makes 8–10 cakes)

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

Herb boxty: Stir 2 tablespoons of finely chopped fresh chives or parsley into the batter before frying. This adds subtle savory depth without changing the texture.

Crispy-edged version: Use a cast-iron skillet instead of nonstick and increase the heat to medium-high. This produces darker, crunchier edges while keeping the interior tender.

Cheese boxty: Mix ½ cup shredded cheddar or Gruyère into the batter. The cheese melts slightly during cooking and adds richness.

Thinner cakes: Pour ⅛ cup of batter instead of ¼ cup per cake. These cook faster and are crispier throughout, like a potato pancake.

Scallion boxty: Add 3–4 chopped scallions to the batter. They soften during cooking and give a mild onion note that complements the potato.

Tips for Success

Squeeze the raw potatoes hard. The more liquid you remove, the less watery the batter becomes and the crisper the final cake. Use a clean kitchen towel or cheesecloth and really wring it out.

Don’t overmix the batter. Stir just until all ingredients are combined; overworking develops gluten and makes the cakes tough. A few lumps are fine.

Watch the heat carefully. Medium heat is crucial—too hot and the outside burns before the inside cooks through; too cool and the cakes stay pale and soft. Start with medium and adjust after the first cake.

Test doneness by the edges. When the edges look set and the cake is bubbling on top, it’s time to flip. The second side typically needs 2–3 minutes fewer than the first.

Serve immediately. Boxty is best eaten straight off the griddle while still warm. If you must hold them, keep them on a warm plate loosely covered with foil.

Storage and Reheating

To reheat, place cakes on a griddle or skillet over medium heat for 2–3 minutes per side until warmed through and the edges crisp up slightly. Alternatively, reheat in a 350°F oven on a baking sheet for 8–10 minutes covered with foil.

FAQ

Can I make the batter ahead of time?

No. Once grated potatoes are exposed to air, they begin to discolor and oxidize. Prepare the batter no more than 15 minutes before frying.

What if my potatoes are very wet after squeezing?

Squeeze harder or use a stronger cloth. If the batter still seems loose, sprinkle in a tablespoon or two of flour and stir gently. The consistency should be thick enough to hold its shape on the griddle but not stiff.

Can I use all mashed potatoes instead of half raw?

Not successfully. The raw grated potatoes provide starch and moisture that create the characteristic light, slightly creamy texture. Using all mashed potatoes will make the cakes heavy and dense.

What should I serve boxty with?

Boxty works as a side to fried eggs, Irish stew, or corned beef and cabbage. It also pairs well with sour cream, smoked salmon, or simply butter and salt.