Crispy potato pancakes
Northern Irish boxty are delicious crispy pancakes made from a mixture of raw grated potato and mashed potato. Perfect for breakfast, served with bacon and eggs.
Serves 4
Grate raw potatoes, squeeze out excess moisture well. Cook and mash separate potatoes.
Squeezing out liquid is essential for crispy pancakes
Combine grated raw potato, mashed potato, flour, egg, and spring onions. Season with salt and pepper.
The mixture should be thick enough to hold together
Heat oil in frying pan over medium-high heat. Drop spoonfuls and flatten to create pancakes.
Cook in batches and don't overcrowd the pan
Cook for 3-4 minutes each side until golden and crispy. Drain on paper towels.
They should be crispy outside and soft inside
Use a box grater for consistent, fine shreds of raw potato
Squeeze grated potato in a clean cloth to remove all moisture
Serve immediately for the best crispy texture
Make a pocket version: place filling in the center and fold into a parcel
Top with a fried egg and bacon for a hearty breakfast
Stuff with cheese and herbs for savory boxty
Best eaten immediately. Leftover boxty can be reheated in a warm oven.
Boxty is an ancient Irish dish with an old rhyme: 'Boxty on the griddle, Boxty in the pan, if you can't make boxty, you'll never get a man!'
They may need more mashed potato for binding, or the mixture may be too wet. Squeeze the raw potato more.
No, raw potato oxidizes quickly. Mix just before cooking.
Per serving (150g / 5.3 oz) · 4 servings total
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