Crispy Irish Potato Pancakes

My First Taste of Boxty

I still remember my first boxty. My friend Maeve made it one chilly morning. She called them Irish potato pancakes. The smell was so warm and comforting. I took one bite and was hooked. It was crispy outside, soft inside. Just perfect. That’s why this matters. Simple food can hold big history. This boxty recipe is a story on a plate. It tells of old Ireland, of making the most of what you have. Potatoes, flour, a hot pan. That’s it. Magic from simple things. Have you ever tried a food that surprised you with its story?

What is Traditional Boxty?

So, what is this boxty? It’s a hearty pancake from Ireland. It uses two kinds of potato. You need mashed potatoes and grated raw ones. This mix is the secret. The mash makes it tender. The raw bits give it a wonderful texture. You fry them until golden brown. *Fun fact*: Some folks say the name comes from an old rhyme. “Boxty on the griddle, boxty in the pan.” Isn’t that fun to say? This dish is often made for St. Brigid’s Day in early February. It’s a cozy, filling Irish breakfast recipe for a cold day.

How to Make Boxty Right

Let’s talk about how to make boxty. The key is the potatoes. Use a starchy kind, like russets. Grate the raw potatoes. Then you must wring them out in a towel. Get all that extra water out! This step is very important. It makes your pancakes crisp, not soggy. Mix your dry flour, soda, and salt. Then add the cold mash, the grated potatoes, and buttermilk. Stir it gently. The mix should be thick but stir-able. Now, heat your pan. I love using bacon grease for flavor. Butter works great too. Drop spoonfuls in and press them flat. Doesn’t that smell amazing?

A Little Kitchen Story

I once forgot to chill my mashed potatoes. I used them warm. What a mess! The dough was too sticky. The pancakes fell apart in the pan. My grandson still laughs at that. I learned my lesson. Cold mashed potatoes are a must for authentic Irish boxty. They make the dough easy to handle. That’s another reason this matters. Little steps in a recipe have a purpose. They aren’t just there to make more work. Chilling, wringing, mixing gently. Each one gives you the perfect bite. Do you have a kitchen mistake that taught you a good lesson?

Your Turn to Cook

Now you can try this easy potato pancake recipe. It’s very forgiving. If the mix is too thick, add a splash more buttermilk. Fry them on medium heat. Be patient. Let them get a nice, deep golden brown. This cooks the raw potato all the way through. You can eat them plain. I love them with a bit of applesauce. My husband adds cheddar cheese right into the batter. What would you add? Green onions? A pinch of pepper? Tell me what sounds good to you. I love hearing your ideas.

Ingredients:

Ingredient	Amount	Notes
Cold mashed potatoes	2 cups	Use a starchy/mealy variety such as russets, can be made well in advance
Grated raw potatoes	2 cups	Use a starchy/mealy variety such as russets
All-purpose flour	2 cups
Salt	1 1/2 teaspoons
Baking soda	1 teaspoon
Buttermilk	1 1/2 to 2 cups	Plus more as needed if mixture is too thick/dry
Butter, bacon grease, or lard	For frying	Vegan: use oil
Chopped green onions/scallions	Optional	Add-in
Shredded white cheddar cheese	Optional	Add-in

Instructions

Step 1: Start with your cold mashed potatoes. I always make mine the night before. Now, grate your raw potatoes onto a clean kitchen towel. Wring that towel tight to squeeze out all the water. (This keeps your boxty from getting soggy!) Do you know why we use cold mash? Share below!

Step 2: Mix the flour, baking soda, and salt in a bowl. In a bigger bowl, combine the mashed and grated potatoes. Add the dry ingredients next. Pour in 1 1/2 cups of buttermilk and stir gently. The mix should be thick but stirrable. Add a splash more buttermilk if it seems too dry.

Step 3: Heat your pan with a good spoonful of butter or bacon grease. I love that sizzle! Drop spoonfuls of your boxty batter into the pan. Press them down gently with your spatula. Fry them over medium heat until golden brown. (Don’t rush the cooking, or the inside stays raw!) Flip them carefully. Doesn’t that smell amazing?

Creative Twists

Add shredded cheddar cheese right into the batter for a gooey surprise. Mix in finely chopped green onions for a fresh, savory bite. Make mini boxty for a fun, bite-sized Irish breakfast recipe. Which one would you try first? Comment below!

Serving & Pairing Ideas

This authentic Irish boxty is perfect for a special St. Brigid’s Day recipe. Serve your hot potato pancakes with a dollop of sour cream and applesauce on the side. They’re also wonderful with crispy bacon and a soft-poached egg. A warm plate makes all the difference for this traditional boxty. Which would you choose tonight?

Keeping Your Boxty Beautiful

Let’s talk about keeping your boxty tasty for later. These potato pancakes are best fresh. But you can store them well. Let them cool completely first. Then place them in a single layer in the fridge. They will keep for two days. You can also freeze them for a month. Use parchment paper between each one.

I remember my first big batch. I stacked them all hot in a bowl. They steamed each other and got soft. I learned my lesson about cooling. Now I let them breathe on a rack. Reheating is easy. Use a skillet over medium heat. A little butter helps them crisp right back up. The oven works too for a crowd.

Batch cooking matters for busy weeks. A Sunday project means a quick Tuesday dinner. It turns cooking from a chore into a gift for your future self. Have you ever tried storing it this way? Share below!

Simple Fixes for Happy Cooking

We all face little kitchen troubles. Here are three common ones with boxty. First, a batter that’s too thick or too thin. If it’s gluey, add a splash more buttermilk. If it’s runny, sprinkle in a bit more flour. The mix should plop off a spoon. Second, pancakes browning too fast. Your pan is too hot. Turn the heat down to medium.

The third issue is sogginess. I once forgot to wring out my grated potatoes. My boxty were wet and steamed instead of frying. Always squeeze that towel tight. Getting the texture right matters for that perfect crisp edge. Controlling the heat matters because it cooks the raw potato inside gently. Both steps build your cooking confidence.

You learn by doing, my dear. Every little fix makes you a better cook. Which of these problems have you run into before?

Your Quick Questions, Answered

What are Irish potato pancakes called?

They are called boxty. This is a traditional Irish potato pancake. The name comes from the Irish “bacstaí.” It is a beloved dish for breakfast or dinner. My family often made it on cold mornings. The mix of mashed and raw potato gives it a unique texture. This authentic Irish boxty is a true comfort food.

How do you keep potato pancakes crispy?

Keep them crispy by letting them drain. Place them on a wire rack after frying. Do not stack them while hot. This stops steam from making them soft. If you need to keep many warm, use an oven on low. Put them in a single layer on a sheet. This method works for any potato pancake recipe.

What is the difference between latkes and Irish potato pancakes?

Both are delicious potato cakes. Latkes are often associated with Jewish cuisine. They are usually made from just shredded raw potato. Boxty, the Irish potato pancake, uses both raw grated and cold mashed potato. This mix, plus flour and buttermilk, makes a batter. Latkes are more like a shredded potato hash brown patty.

Can you make potato pancakes ahead of time and reheat?

Yes, you can make them ahead. This is a great batch-cook trick. Cool them completely first. Store them in the fridge for two days. You can also freeze them for longer. Reheat in a skillet with a little butter. This will bring back their lovely texture. It makes for an easy Irish breakfast any day.

What are boxty pancakes made of?

This boxty recipe uses simple things. You need mashed potatoes and grated raw potatoes. Use a starchy potato like a russet. You also need flour, baking soda, salt, and buttermilk. You fry them in butter, lard, or oil. Some folks add green onion or cheese. It is a humble, hearty dish from the Irish countryside.

Why are my potato pancakes soggy?

Sogginess often comes from too much moisture. You must wring out the grated potato very well. Use a clean kitchen towel. Squeeze it tightly. Also, do not crowd the pan when frying. Crowding makes them steam. Make sure your oil is hot enough before adding the batter. A hot pan gives a good sear and crisp edge.

I hope these answers help your next kitchen adventure. Which tip will you try first?

From My Kitchen to Yours

I hope you feel ready to make this traditional boxty. It is a wonderful St. Brigid’s Day recipe. It connects us to simple, good food. *Fun fact: Some old rhymes say “Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man!” We just make it because it’s tasty.

Sharing these recipes keeps stories alive. I love thinking of you in your kitchen. I hope this becomes one of your favorite easy potato pancakes. Have you tried this recipe? Tell me all about it in the comments. I read every one.

Happy cooking!

—Elena Rutherford