Boxty (Irish potato pancakes)
Prep time: 
Cook time: 
Total time: 
Serves: 5 medium cakes
Irish style pancakes, or boxty, are a delicious alternative to the average pancake! Golden brown, savory and simple! Serve up anytime of day with some sour cream and green onion.
What to get:
  • 1 cup mashed potatoes (russet, leftover)
  • 1.5 cups shredded potatoes (as for hash browns)
  • 1 T grated white onion
  • 1 clove garlic, grated or minced
  • ½ cup butter milk
  • 1 egg
  • ⅓ cup all purpose flour
  • ½ tsp baking powder
  • ¼ tsp sea salt (add more if your mashed potatoes aren't already salted)
  • ¼ tsp coarsely ground black pepper (more to taste)
  • Sour cream, for topping
  • Sliced green onion (green part only), for topping
What to do:
  1. (If you don't have leftover mashed potatoes, make by: Peeling 2 medium russets & dicing, boiling in salted water until very soft, draining & cooling, then mashing by hand with ¼ cup buttermilk and salt & pepper).
  2. Grate 1.5 cups of peeled russet potato using a boxed grater (or you can buy a bag of pre-shredded potatoes) and squeeze out any residual moisture by wringing shredded potatoes wrapped in cheesecloth.
  3. In a large flat skillet, cook a few pieces of bacon (for the grease) and set bacon aside for another use, reserving grease in pan.
  4. In a mixing bowl, combine mashed potatoes (room temp or cooled), grated potato, salt, pepper, flour, and baking powder, then adding buttermilk until mix is wet (will be lumpy) like a batter.
  5. Return skillet with bacon grease to stove to preheat, and add ~1/4 cup of batter for each pancake, (slightly spreading with spatula, to form a thin circle), cook a few at a time, depending on skillet size.
  6. Cook cakes on each side ~4 mins, until each side is golden brown & cake is cooked through.
  7. If making multiple batches, place finished cakes to warm on a baking sheet into a 250 degree oven, until all are done.
  8. Serve cakes warm with side of sour cream & chopped green onion on top!
This is a great recipe for using leftover mashed potatoes! You can use other varieties of potato, but I prefer regular russet baking potatoes. If I do not have leftover mashed taters, I make a simpler version for this recipe, omitting butter and just using some of the buttermilk and S&P. These can be made ahead. You can buy pre-shredded potatoes as well, which speeds this up. Make cakes larger as desired, but the cooking time will increase, I prefer them smaller for more crispy surface area.
Recipe by the dinnervine at