Boxty - Irish Potato Cakes Recipe

Boxty - Irish Potato Cakes Recipe. © 2015 Peggy Trowbridge Filippone, licensed to, Inc.
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
138 Calories
4g Fat
20g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
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 I prefer them with a dab of butter. Check out my notes below for variations and tips.


  • 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.

  2. Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.

  3. Whisk together flour, salt, and baking powder.

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

  5. Add enough milk to make a thick batter.

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

  7. When 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.

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

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

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

  11. Enjoy!


  • 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.