Breakfast Boxty (Irish Potato Pancake)

Irish potato pancakes, Boxty, are an under-five-ingredient recipe with endless topping possibilities. This breakfast variation is served with poached eggs and bacon, making it a fun way to start St. Patrick’s Day!

Boxty is an Irish potato pancake similar to latkes or rösti. Some variations are thinner, like crepes, and others are thicker, like pancakes. Eaten at all times of the day, this poached egg and bacon version makes the perfect breakfast—a cross between pancakes and hash browns, with a crispy golden crust and a soft, tender center!

Origin

Originating slightly before the Irish famine, around the 1800s, its name comes from the Gaelic  ‘arán bocht tí‘, meaning ‘poor house bread’. Nowadays, it’s a dish traditionally eaten on St. Brigid’s Day (Feb 1st) in Ireland. If you want to know more about its story, check this link out!

Boxty can be made in three ways: as a pancake in a pan, as bread, or as dumplings. There isn’t a single definitive recipe—some versions use leftover mashed potatoes, while others rely solely on grated potatoes. Some include eggs, while others skip them entirely. The topping options are just as varied! A touch of buttermilk is often added for flavour and to prevent the potatoes from oxidizing and turning a dull brown-gray.

The Potato Choice

To make a good Boxty pancake, use a starchy potato; you want to collect this starch to help bind the batter. Waxy potatoes wouldn’t bind as much, resulting in a crunchier, less tender interior.

• Russet Potatoes – The most common choice due to their high starch content, making the boxty crispy outside and tender inside.
• Rooster Potatoes – A popular Irish variety that holds its shape well but still mashes nicely.
• Maris Piper (UK & Ireland) – A favourite in Ireland, these potatoes are perfect for achieving the ideal texture.
• Yukon Gold – A good balance between starchy and waxy, resulting in a slightly creamier texture.
• King Edward – A fluffy, flavorful choice often used in Irish and British dishes.

Technique

As previously mentioned, there are many ways to make Boxty in the pan, whether thin or thick or with a mix of freshly grated and leftover mashed potatoes. This version is made with raw potatoes, grated and slightly blended with an immersion blender. The usual way would be to grate the potato on the finer side of the cheese grater. I don’t own such a grater, so the immersion blender does the job, or a simple food processor would too, but don’t over-process the potatoes as a purée, or it will get sticky and unpleasant. You still want some bits of potato here and there.