Boxty - Irish Potato Cakes

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 07/9/19
Irish Potato Cakes recipe

The Spruce

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
138 Calories
4g Fat
20g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 138
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 7%
Cholesterol 70mg 23%
Sodium 1111mg 48%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Protein 5g
Calcium 149mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You are probably familiar with latkes, Jewish potato pancakes. Most cultures have some version of potato cakes. These traditional Irish boxty potato cakes use both fresh potatoes and leftover. They make a filling side dish that both children and adults love. They are often sprinkled with powdered sugar, but we prefer them with a dab of butter. Check out my notes below for variations and tips.

Ingredients

  • 1 cup russet potatoes (raw, finely grated)
  • 1 cup all-purpose flour
  • 1 1/2 to 2 teaspoons salt
  • 2 teaspoons baking powder
  • 1 cup potatoes (mashed; leftovers work great)
  • 2 eggs (lightly beaten)
  • 1/4 cup milk
  • Butter (or oil, for frying)
  • Optional: powdered confectioners' sugar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Irish potato cakes
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  2. Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.

    Potato in cloth
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  3. Whisk together flour, salt, and baking powder.

    Whisking flour
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  4. Combine flour mixture into raw potatoes, mashed potatoes, and eggs.

    Combine flour mixture
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  5. Add enough milk to make a thick batter.

    Mix batter
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  6. Heat a heavy skillet over medium heat and add butter or oil to form a thin film over the bottom of the pan.

    Heat in a heavy skillet
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  7. When the oil is hot, drop potato batter by the heaping tablespoon (about 2 1/2 to 3 inches in diameter) into the hot pan, and slightly flatten each round. Do this in batches.

    Potatoes in skillet
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  8. Brown both sides of the potato pancake - about 4 minutes per side.

    Flipping potato cakes
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  9. Drain on paper towels and keep warm. (You may need to add more oil between batches.)

    Brown potato cakes
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  10. Butter each boxty and serve hot with or without sugar.

    Browned potato cakes
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  11. Enjoy!

Tips

  • Be sure to fine-grate the potatoes. If grate is too thick, the potatoes will not cook through.
  • Watch your heat level. They need to cook slowly enough so that by the time the outside is browned, the inside will be cooked. You don't want a beautiful browned outside with a doughy center.
  • If you do not have any leftover mashed potatoes, you can substitute prepared instant mashed potatoes.

Recipe Variation

  • Add your favorite herbs or seasonings to the batter, such as chives, oregano, rosemary, basil, grated onion or onion powder, garlic powder, etc.

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