Boxty: The Irish Twist on Potato Pancakes for St. Patrick’s Day
I stumbled across an old Irish rhyme that goes:
“Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man!”
And thought—what? I don’t need a man at the moment, but this boxty thing definitely has my attention. Any food worthy of its own folk rhyme must be something special.
So, this year, I unearthed and reworked an old favorite: Irish Boxty, the holy grail of pancakes for potato lovers!
These crispy-edged, creamy-centered wonders are made with both mashed and grated potatoes, striking that perfect balance between a fluffy pancake and a crispy hash brown.
Why is Boxty worth your time?
Because it’s hearty, economical, and endlessly versatile—just the kind of frugal-yet-fabulous peasant food we love. Think of it as Ireland’s answer to latkes or rösti but with a touch of soft, pillowy indulgence in every bite.
How to Serve Boxty
Boxty is the little black dress of potatoes—it works for almost any occasion. You can enjoy them sweet or savory, just as you might serve biscuits alongside a meal. Here are some ways to enjoy them:
- Simply with butter and a sprinkle of sea salt
- Dusted with sugar or cinnamon for a sweet take
- As a base for eggs benedict or smoked salmon
- With sour cream and chives, or a dollop of crème fraîche
- Alongside hearty sausages, bacon, or corned beef
In the photo, my boxties are served with sausage and topped with a buttery, boozy mushroom mixture called Drunken Mushrooms—a dish so decadent it practically sings “Danny Boy” as you eat it. To keep things festive, I tossed in a handful of vibrant green spinach and used Irish whiskey to deglaze the pan, but feel free to use whatever suits your taste (or whatever you have on hand).
Irish Boxty
Yield: 4 to 6 servings
Time: 1 hour
What You’ll Need:
- 2 pounds (6 to 8) russet potatoes
- ¾ cup all-purpose flour
- ¾ teaspoon kosher salt, plus more for boiling water
- ½ teaspoon baking powder
- ¼ teaspoon black pepper
- ½ cup whole milk
- 1 large egg
- 3 to 4 tablespoons butter
- Serving suggestion: cooked mild pork sausages
Here’s How:
- Prepare the mashed potatoes: Peel half the potatoes and cut them into 1-inch pieces. Place them in a saucepan, cover with salted water by an inch, and bring to a simmer. Cook until fork-tender, about 15 minutes. Drain, mash until smooth, and place into a large mixing bowl.
- Prepare the grated potatoes: While the mashed potatoes cook, preheat oven to 200°F to keep the finished boxties warm. Peel and grate the remaining raw potatoes with a box grater. Wrap them in a clean kitchen towel and squeeze out as much liquid as possible. (This step is key for crispy edges!)
- Mix the batter: Add the grated potatoes to the bowl with the mashed potatoes. Stir in the flour, salt, baking powder, pepper, milk, and egg until well combined.
- Cook the boxty: Heat a large heavy skillet over medium heat. Melt half the butter and, working in batches, drop ½-cup portions of batter into the skillet. Flatten each one with a spatula. Cook until golden brown and crispy on both sides, about 8 minutes per batch, flipping occasionally.
- Keep warm: Transfer the finished boxties to a baking sheet in the warm oven while you cook the rest, adding more butter as needed.
Drunken Mushrooms
Yield: 2 cups
Time: 15 minutes
What You’ll Need:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 pound mushrooms (button or cremini), thinly sliced
- 1 tablespoon liquor of choice (Irish whiskey, marsala, sherry, or broth)
- ½ teaspoon dried thyme
- 1 cup fresh spinach, optional
Here’s How:
- Heat a skillet over medium heat and melt the butter. Add the minced garlic and sauté for 1 minute.
- Stir in the mushrooms and cook, stirring frequently, until they’re golden brown and tender.
- Pour in your liquor of choice (or broth for a non-boozy version), and add the thyme. Stir well, allowing the liquid to evaporate.
- Toss in the spinach, if using, and stir just until wilted. Serve over warm boxty.
Final Thoughts on Boxty
While I can’t guarantee that making boxty will land you a man, I can guarantee a plate full of crispy, golden, potato perfection. This simple, delicious dish embodies the heart of Irish cooking—comforting, resourceful, and made with love.
So this St. Patrick’s Day, whether you’re celebrating with a pint of Guinness, a dram of whiskey, or a strong cup of tea, I highly recommend serving up a plate of boxty to go along with it.
Sláinte!
You will also love Guinness Beef Stew and Traditional Irish Soda Bread.
IRISH BOXTY WITH DRUNKEN MUSHROOMS
Ingredients
For The BOXTY
- 2 pounds russet potatoes 6 to 8 depending on size
- ¾ cup all-purpose flour
- ¾ teaspoon kosher salt plus more for potato water
- ½ teaspoon baking powder
- ¼ teaspoon black pepper
- ½ cup whole milk
- 1 large egg
- 3 to 4 tablespoons butter
For The DRUNKEN MUSHROOMS
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 pound mushrooms button or cremini, thinly sliced
- 1 tablespoon liquor of choice marsala, Irish whisky, sherry, or broth
- ½ teaspoon dried thyme
- 1 cup fresh spinach optional
Serving suggestion
- 1 pound Sausages mild pork variety (bangers)
Instructions
For The BOXTY
- Peel half of the potatoes and cut into 1-inch pieces.
- Place them into a medium saucepan, cover with salted water by an inch, then bring to a simmer.
- Cook until the potatoes are tender, about 15 minutes.
- Drain the cooked potatoes and mash until smooth, then place into a large mixing bowl.
- Meanwhile, as those potatoes are cooking, preheat oven to 200°F degrees.
- Peel the remaining potatoes and grate with a box grater.
- Wrap the raw grated potatoes in a kitchen towel and squeeze out as much liquid as possible.
- Add the grated potatoes to the bowl with the mashed potatoes.
- Add the flour, salt, baking powder, pepper, milk, and egg, stirring until incorporated.
- Heat a large heavy skillet over medium heat until hot, then melt half the butter.
- Cooking in small batches, add the batter ½ cup at a time, flattening the boxties with a spatula.
- Turn them occasionally, and cook until golden, about 8 minutes per batch. Make sure you get the edges browned and crispy because they are delicious!
- Place cooked boxties on a baking sheet in the preheated oven to keep warm as you repeat with the remaining patties, adding butter to the pan as needed.
For The DRUNKEN MUSHROOMS
- Heata skillet over medium heat, add butter.
- Add the mushrooms and sauté, stirring frequently until mushrooms are cooked through and golden.
- Add liquor of choice or broth, should you prefer sober mushrooms.
- Add thyme and stir, letting the liquor evaporate.
- Add spinach, if using. Stir to wilt the spinach.
- Serve with boxty.
