Boxty Potato Cakes Boxty Potato Cakes

Photo by Max Griss on Unsplash

Also known as boxty pancakes, this is one of Ireland's best-known potato dishes. 

  • Portion size 8 servings
  • Credits : Canadian Living Magazine



Peel half of the potatoes; cut into large chunks. In saucepan of boiling salted water, cover and cook potato chunks until tender, about 15 minutes. Drain well; transfer to large bowl and mash.

Peel and grate remaining potatoes. Squeeze out liquid and wring in kitchen towel to dry; add to mashed potatoes. Add green onions, flour, baking powder and salt ; mix well. Stir in buttermilk to make stiff mixture.

Heat skillet over medium-high heat; melt 1 tbsp (15 mL) each of the butter and oil. In batches and using remaining butter and oil, scoop potato mixture by heaping 1/4 cup (50 mL) for each pancake into skillet, without crowding. Using spatula, flatten to 1/2-inch (1 cm) thickness. Fry, turning once, until crispy and golden, about 8 minutes. Transfer to baking sheet. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; add about 8 minutes to heating time.) Reheat in 375°F (190°C) oven until hot, about 5 minutes.

Nutritional facts Per serving: 2 cakes each

  • Sodium 405 mg
  • Protein 4 g
  • Calories 237.0
  • Total fat 10 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 34 g


  • Iron 9.0
  • Folate 15.0
  • Calcium 6.0
  • Vitamin A 4.0
  • Vitamin C 27.0
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Boxty Potato Cakes