Fluffy Pan-Fried Irish Boxty Potato Cakes

Quick Recipe Version (TL;DR)

• Yield: Serves 4 (about 12–14 small potato cakes)
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 cups (about 450 g) cold mashed potatoes
• 2 cups (about 300 g) raw grated potatoes, well squeezed dry
• 1 cup (120 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/4 tsp fine salt, plus more to finish
• 1/2 tsp freshly ground black pepper
• 1 large egg
• 3/4–1 cup (180–240 ml) buttermilk
• 2 Tbsp melted butter (cooled slightly)
• 3 Tbsp butter + 2 Tbsp neutral oil for frying
• 2 scallions (spring onions), finely sliced (optional)

Do This

• 1. If needed, boil peeled potatoes until tender, mash with a pinch of salt, and cool completely (or use leftover mashed potatoes).
• 2. Grate raw potatoes on the coarse side of a box grater, then squeeze very dry in a clean towel; you want about 2 cups.
• 3. In a bowl, whisk flour, baking powder, salt, and pepper. In another bowl, whisk egg, 3/4 cup buttermilk, and melted butter.
• 4. Add mashed potatoes, grated potatoes, and scallions to the dry mix. Pour in the wet mixture and gently fold into a thick batter, adding extra buttermilk only if needed.
• 5. Heat a heavy skillet over medium heat with 1 1/2 Tbsp butter and 1 Tbsp oil. Drop 1/4-cup scoops of batter, flattening to 1 cm thick. Cook 4–5 minutes per side until deep golden and cooked through.
• 6. Keep cooked boxty warm in a low oven while you fry the rest, adding more butter/oil as needed. Serve hot with butter, sour cream, and chopped chives.

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Why You’ll Love This Recipe

• Uses both mashed and grated potatoes for the classic Irish boxty contrast: fluffy and tender inside, crisp and lacy at the edges.
• Pan-fried in butter for a golden, deeply flavorful crust that works for breakfast, brunch, or a cozy supper.
• Perfect for using up leftover mashed potatoes and turning them into something special and comforting.
• Simple pantry ingredients, one bowl, and a skillet are all you need for truly satisfying griddle bread.

Grocery List

• Produce: 5–6 medium floury potatoes (such as Russet or Maris Piper), 2 scallions (spring onions, optional), fresh chives (optional for serving)
• Dairy: Buttermilk, butter, 1 large egg, sour cream or crème fraîche (optional for serving)
• Pantry: All-purpose flour, baking powder, fine salt, black pepper, neutral oil (such as canola, sunflower, or vegetable)

Full Ingredients

For the Potato Cake Batter

• 2 cups (about 450 g) cold mashed potatoes
  • Plain, not heavily seasoned; a little butter and milk in them is fine.
• 2 cups (about 300 g) raw potatoes, grated on the coarse side of a box grater and firmly packed before squeezing
  • Use floury potatoes such as Russet, Maris Piper, or Yukon Gold.
• 1 cup (120 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/4 tsp fine salt (reduce slightly if your mashed potatoes are already salty)
• 1/2 tsp freshly ground black pepper
• 1 large egg
• 3/4–1 cup (180–240 ml) buttermilk, cold
• 2 Tbsp (28 g) butter, melted and cooled slightly
• 2 scallions (spring onions), thinly sliced (white and green parts; optional but traditional and delicious)

For Frying

• 3 Tbsp (42 g) butter, divided, for frying in batches
• 2 Tbsp neutral oil (such as canola or sunflower), divided, for frying in batches
  • Combining butter and oil helps prevent burning while keeping butter flavor.

To Serve (Optional but Recommended)

• Soft butter for topping the hot cakes
• Sour cream or crème fraîche
• Chopped fresh chives or extra scallions
• Crispy bacon, smoked salmon, or a fried egg, for a heartier meal

Step-by-Step Instructions

Step 1: Prepare the mashed potatoes

If you already have plain leftover mashed potatoes, measure 2 cups (about 450 g), level but not tightly packed, and set aside. If you need to make them, peel and cut potatoes into chunks, cover with cold salted water, and bring to a boil. Simmer 15–20 minutes until very tender, then drain well. Mash with just enough butter and milk to make them smooth but fairly stiff, and season lightly with salt. Spread the mash in a shallow bowl or dish to cool quickly, then chill until cold. Cold mashed potatoes make the batter easier to handle and help the boxty hold their shape in the pan.

Step 2: Grate and dry the raw potatoes

Peel enough potatoes to yield about 2 cups (300 g) when coarsely grated. Grate them on the large holes of a box grater. As you grate, pile the shreds onto a clean kitchen towel or several layers of paper towel. When finished, gather the towel around the potatoes and squeeze firmly over the sink or a bowl to remove as much liquid as possible. This step is crucial: the drier the grated potatoes, the crisper your boxty will be and the less extra flour you will need. Once well squeezed, you should have about 2 packed cups of grated potato. Loosen the shreds gently with your fingers so they are not clumped together.

Step 3: Combine the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, 1 1/4 teaspoons fine salt (or a bit less if your mashed potatoes are well seasoned), and 1/2 teaspoon black pepper. Make sure there are no lumps of baking powder. This dry mixture will help distribute the grated potatoes evenly and keep the batter from getting gummy. If you are using scallions, add them now and toss to coat them lightly in the flour mixture; this helps them stay separated and evenly spread through every bite.

Step 4: Make the batter with mashed and grated potatoes

In a separate bowl or large measuring jug, whisk the egg, 3/4 cup (180 ml) of the buttermilk, and the melted butter until smooth. Add the cold mashed potatoes and the squeezed, grated potatoes to the flour mixture. Use a fork or your fingertips to gently break the mashed potatoes into small pieces and coat everything with the flour. Pour in the buttermilk-egg mixture and fold gently with a spatula or wooden spoon just until a thick batter forms. It should be scoopable, like a stiff pancake batter that holds a mound on a spoon. If it seems too dry or crumbly, add more buttermilk 1 tablespoon at a time, stopping as soon as it comes together. Avoid over-mixing; a few small lumps of mash are fine and help keep the texture tender.

Step 5: Preheat the pan and start frying

Set a heavy, preferably cast iron, skillet or flat griddle over medium heat. Allow it to heat for a full 3–4 minutes so the first batch browns evenly. Add 1 1/2 tablespoons butter and 1 tablespoon neutral oil to the pan. When the butter is melted, foamy, and just starting to brown at the edges, the pan is ready. Give the batter a gentle stir. Using a 1/4-cup measure or large spoon, scoop portions of batter into the pan, leaving space between each. Flatten each mound gently with the back of the spoon to about 1 cm (just under 1/2 inch) thick. Do not crowd the pan; in a standard 10–12 inch skillet, you will likely cook 3–4 cakes per batch.

Step 6: Cook until deep golden and fluffy inside

Cook the boxty over medium heat for 4–5 minutes on the first side, until the edges look set and deeply golden and the underside is richly browned. Adjust the heat if they are browning too quickly before the center sets. Carefully flip each cake with a thin spatula. If the pan looks dry, add a small pat of butter. Cook the second side for another 4–5 minutes until the cakes are cooked through, crisp at the edges, and springy in the center when lightly pressed. To check doneness, you can cut one in half; the interior should look fluffy and cooked, with tiny bits of grated potato visible, not gummy or raw.

Step 7: Finish, keep warm, and serve

Transfer the cooked boxty to a wire rack set over a baking sheet or a paper towel-lined plate. Lightly sprinkle with a pinch of salt while hot. To keep them warm while you cook the remaining batter, place the tray in a 90–100°C (195–210°F) oven. Between batches, add another 1 1/2 tablespoons butter and 1 tablespoon oil to the skillet, letting it heat before adding more batter. Repeat until all the batter is used. Serve the potato cakes piping hot with soft butter, a spoonful of sour cream or crème fraîche, and a shower of chopped chives or scallions. They are wonderful on their own, or alongside crispy bacon, smoked salmon, or a fried egg for a hearty meal.

Pro Tips

• Use floury potatoes. Varieties like Russet, Maris Piper, or Yukon Gold give the best contrast of fluffy interior and crisp edges. Waxy potatoes can make the cakes dense.
• Squeeze the grated potatoes very dry. This single step makes the biggest difference in texture and prevents soggy centers.
• Keep the mash cold. Cold mashed potatoes help the batter stay thick and easy to shape, and keep the cakes from spreading too much in the pan.
• Do not overcrowd the pan. Giving each cake space ensures even browning and keeps the fat hot enough for a crisp crust.
• Adjust thickness to your preference. Thinner cakes will be extra crisp; thicker ones stay more tender and “bready” inside. Just keep an eye on the heat so the outsides do not burn before the centers cook through.

Variations

• Cheesy boxty: Fold 1/2–3/4 cup (50–75 g) grated sharp Irish cheddar into the batter with the potatoes for a richer, more indulgent version.
• Herb and onion boxty: Add 1–2 tablespoons finely chopped fresh parsley and an extra scallion, or a few tablespoons very finely diced onion sautéed in butter, for a more savory, aromatic cake.
• Mini appetizer boxty: Make smaller cakes (about 2 tablespoons batter each) and serve topped with sour cream, smoked salmon, and chives as a rustic party bite.

Storage & Make-Ahead

Cooked potato cakes keep well. Cool them completely on a wire rack, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly oiled skillet over medium heat for 2–3 minutes per side, or on a baking sheet in a 190°C (375°F) oven for 8–10 minutes, until hot and re-crisped. They also freeze nicely: place cooled boxty in a single layer on a baking sheet to freeze, then transfer to a freezer bag and store for up to 2 months. Reheat from frozen in a 190°C (375°F) oven for 12–15 minutes. You can also prepare the mashed potatoes and grate/squeeze the raw potatoes up to 1 day ahead; keep them refrigerated in separate covered containers and mix the batter just before frying for the best texture.

Nutrition (per serving)

Approximate values per serving (based on 4 servings, without toppings): about 420 calories, 55 g carbohydrates, 16 g fat, 9 g protein, 2 g fiber, and 760 mg sodium. Actual values will vary depending on the exact potatoes, amount of oil absorbed during frying, and serving toppings.