Last week was one of those non-stop weeks, and by the time Saturday rolled around, I realised I hadn’t managed the big food shop. As I stood in the kitchen, pen in hand, writing out the shopping list, I spotted a few lonely potatoes in the fridge (or “spuds,” as my mum would always call them). And that’s when it hit me: Boxty!
My kids had never tried it before, so I told them, “This is something I used to eat when I was your age.” It felt like the perfect moment to pass on a little taste of my childhood. Plus, Boxty potato pancakes make a hearty and filling breakfast—exactly what we needed to fuel us through the rest of the morning.
What Is Boxty?
If you’ve never heard of Boxty, it’s a traditional Irish potato pancake made from a mix of grated raw potato and leftover mashed potato. These are combined with plain flour, baking soda, and buttermilk to make a thick batter. Some versions include a little salt, onion, or herbs (I always like to add finely chopped onion for extra flavour).
The potato pancakes are pan-fried until golden brown and crispy on the outside, with a soft, fluffy centre. They’re the ultimate comfort food—simple, wholesome, and seriously satisfying.
A Great Way to Use Leftover Mashed Potatoes
This Boxty potato pancake recipe is a brilliant way to use up leftover mashed potatoes from a previous dinner. If you’re trying to reduce food waste or save money, this recipe is a winner. It’s quick, uses store cupboard staples, and makes a warm, filling meal from ingredients you probably already have.
Let the Kids Help in the Kitchen
Naturally, my two wanted to get involved. One mashed the leftover spuds while the other got stuck into grating the raw potatoes (with help, of course!). It turned into such a fun little Saturday morning project, and I loved being able to tell them stories while we cooked.
I shared stories of my childhood and how my mum used to make Boxty , always serving it hot from the pan with generous slices of Irish butter melting into all those golden crispy edges. It was a simple dish, but one made with so much care and love.
How We Serve Our Boxty potato pancakes:
Enjoy Boxty on its own with a bit of butter, or serve it up with:
- Crispy bacon or sausages
- Fried eggs
- Smoked salmon and crème fraîche
- Baked beans for a veggie-friendly version
- As a side to my Easy Ham and Cheese Quiche with a handy pastry hack
Boxty potato pancakes have been around for generations in Ireland, especially in the northern and western regions, where potatoes were a staple. It was a clever and delicious way to stretch ingredients, use up leftovers, and feed a family on a budget—making it just as perfect today as it was back then.
Why You’ll Love This Recipe
- Budget-Friendly – Made with simple, everyday ingredients—leftover mashed potatoes, flour, and store cupboard staples—this is the kind of recipe that stretches your food shop and makes the most of what you’ve got.
- Family Traditions – Whether it’s a nod to your Irish roots or just a new tradition, Boxty is a beautiful way to share a piece Irish tradition with your kids and make new memories in the kitchen.
- Comforting & Filling – Golden, crispy edges and a soft, fluffy middle—Boxty is hearty enough to keep everyone full ‘til lunch (perfect for busy weekends or slow Sunday mornings).
- Fun to Make with Kids – Let them mash, stir, and flip! It’s hands-on, easy to follow, and a great way to get little hands involved.
- Versatile – Serve it with eggs, butter, smoked salmon, a full Irish or on its own—Boxty plays nicely with just about anything.
Irish Boxty potato pancake
Ingredients
- 350 g grated raw potato
- 250 g mashed potato cold works best
- 1 small onion grated not traditional but it adds lots of flavour
- 150 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 150 ml buttermilk or milk with 1 tbsp vinegar or lemon juice added
- Oil to cook
- Knobs of butter to finish
Instructions
- Grate the potato onto a clean tea towel. Then squeeze out the liquid starch and discard. Put the mash potato into a bowl along with the grated raw potato, grate in the onion, add the salt and stir together. Sieve in the flour and bicarbonate of soda, mix well. Pour in the buttermilk and stir to combine, the mix should drop off the spoon like thick double cream, add more milk if needed. Warm a large skillet or frying pan, coat lightly in oil. Scoop on 2 tablespoons per pancake. Flatten down. Cook for a few minutes until a crust forms then flip. Repeat. Before serving, return the cooked pancakes to the pan and add a few knobs of butter to coat each pancake.Serve with your Irish fry
