These traditional Irish potato pancakes are a little firmer than other varieties because they are made with both mashed and grated potatoes. While the recipe is 100% authentic Irish, our favorite way to eat them strays a bit from tradition. We cook up some turkey bacon nice and crisp then fold the boxty around a piece or half-piece and, finally, dip them in sour cream. YUM! It’s fun to make and eat these with the kiddos. Have an extra small cookie or biscuit cutter on hand for them to make kid-sized mini boxty!

Ingredients for Irish Boxty

  • 1 C finely grated raw potato
  • 1 C mashed potato
  • 2 C flour
  • 1 t. baking powder
  • 1 T. Lawry’s seasoning salt
  • 2 T vegetable oil
  • 1/2 C milk



Mix together the flour, baking powder and Lawry’s seasoning salt.


Grate the raw potato onto a clean kitchen towel and wring out excess moisture. Add the grated potatoes to the dry ingredient mixture, tossing to coat.


Add the mashed potatoes and stir. Add the milk and oil and stir until the ingredients just come together.  Transfer dough to lightly floured surface and knead slightly to form a stiff dough. (Do not over knead.)


Roll the dough out on a floured surface and cut into round pancakes with a round cookie or biscuit cutter. (We use a 3.5 inch.)


Bring a lightly oiled skillet or griddle to medium heat on the stove and cook the pancakes, flipping once, until they are golden brown. Serve with sour cream and turkey bacon if desired. Makes 20 25 boxty, depending on the size you make them.