How to Make Boxty: Traditional Irish Potato Pancakes

Boxty is the epitome of Irish comfort food. These traditional Irish potato pancakes are crispy on the outside, tender on the inside, and super easy to make. Often served in Irish pubs and homes alike, boxty is especially popular around St. Patrick’s Day, but honestly, once you make them, you’ll crave them all year long! Interested in learning how to make more Irish dishes? Join our St. Patrick's Day Cooking Class on Friday, March 13, at 6:30 PM!

Why You’ll Love This Recipe

• Easy to make

• Delicious all year long

• Crowd pleasing for gatherings

• Versatile for any meal

Ingredients

1 cup all-purpose flour (4 1/2 ounces; 127 g)

2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as

much by volume

1/2 teaspoon baking soda

1/4 teaspoon freshly ground black pepper

2 pounds (907 g) russet potatoes (see notes), divided

4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish

1 large egg

1 cup (240 ml) buttermilk (see notes)

4 1/2 tablespoons (63 g) unsalted butter, divided

For Serving (Optional):

Sour cream

Shredded cheddar cheese

Cooked bacon

Fried eggs

Instructions

1. Adjust oven rack to middle position and preheat oven to 200°F (95°C); line a

baking sheet with a wire rack and set aside.

2. In a medium bowl, whisk flour, 1 teaspoon salt, baking soda, and black pepper;

set aside.

3. Peel 1 pound potatoes and cut into 1/2-inch pieces. In a medium saucepan, add

potatoes, 1 teaspoon salt, and enough cold water to cover by 1-inch. Bring to a

boil over high heat, then reduce heat to medium and simmer vigorously until

potatoes are very tender when pierced with a knife or fork, about 15 minutes.

Drain potatoes and let sit in colander in sink or over a bowl until cool enough to

handle, about 10 minutes. Transfer potatoes to a large bowl and mash with a fork

or potato masher until smooth and no lumps remain.

4. While the boiled potatoes are cooling, peel remaining 1 pound potatoes. Center a

box grater over a clean kitchen towel and shred potatoes onto kitchen towel.

Gather towel edges together and carefully ring out liquid from potatoes over a

sink. Then transfer shredded potatoes to large mixing bowl with mashed

potatoes. Using a fork or your fingers, stir until just combined. Add scallions and

egg and stir to combine, then stir in flour mixture until combined. Using a spatula,

add buttermilk and gently stir until mixture resembles a thick, pancake-like batter

and no dry flour streaks remain.

5. In a large nonstick or cast iron skillet, heat 1 1/2 tablespoons (21 g) butter over

medium heat until melted and bubbling. Dollop 4 heaping 1/4-cup portions of

prepared potato batter into skillet and flatten into 4-inch wide and 1/2-inch thick

circles. Cook, undisturbed, until golden brown on bottom side, 4 to 6 minutes.

Gently flip and cook until golden brown on second side, 4 to 6 minutes. Transfer

to prepared wire rack–lined baking sheet, then place in oven to keep warm.

Repeat with remaining batter, making 4 pancakes at a time for a total of 3

batches, adding 1 1/2 tablespoons butter in between each batch.

6. When ready to serve, sprinkle hot potato pancakes with remaining 1/4 teaspoon

salt and sprinkle with additional scallions for garnish. Serve with your preferred

toppings, such as sour cream, shredded cheddar cheese, bacon, or fried eggs.

Cook With Us

Looking for your next cooking adventure? Join us at the Los Angeles Cooking School for an upcoming class. Join our St. Patrick's Day Cooking Class on Friday, March 13, at 6:30 PM!

Tried this recipe? Share your version on Instagram and tag us @LosAngelesCookingSchool — we love seeing your creations!