Potato dishes
Boxty – pancakes with raw and cooked potatoes
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Grated raw potatoes and fluffy mashed potatoes meet in these Irish griddle pancakes. Boxty also comes as bread or dumplings; this version covers only small, fully cooked pancakes.
Timing
- Preparation: about 25 minutes, including about 10 minutes while potatoes boil
- Boiling and griddle cooking: about 40 minutes
- Cooling: about 10 minutes
- Total time: about 1 hour 5 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 330 kcal
- Protein
- ≈ 9.8 g
- Carbohydrates
- ≈ 51.3 g
- Fat
- ≈ 8.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Both potato quantities are peeled weights, 500 g combined. Milk uses 1.5% fat and egg 50 g without shell; all 30 g butter is included. Extra serving toppings are excluded.
Quantity assumptions and ingredient mapping
- 250 g peeled floury potatoes for boiling · ≈ 250.0 g · Assumed quantity / reference product
- 250 g peeled raw potatoes for grating · ≈ 250.0 g · Assumed quantity / reference product
- 150 g wheat flour · ≈ 150.0 g · Assumed quantity / reference product
- 200 ml milk · ≈ 200.0 g · Assumed quantity / reference product
- 1 medium egg · ≈ 50.0 g · Assumed quantity / reference product
- 30 g butter, divided · ≈ 30.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g peeled floury potatoes for boiling
- 250 g peeled raw potatoes for grating
- 150 g wheat flour
- 200 ml milk
- 1 medium egg
- 4 g baking powder
- 5 g salt
- 1 g black pepper
- 30 g butter, divided
Instructions
- Dice potatoes intended for boiling and cook in water for about 20 minutes until tender. Drain, steam dry well and finely mash with 10 g butter. Spread thinly and cool for about 10 minutes.
- Meanwhile, finely grate raw potatoes. Squeeze firmly in a clean cloth over a bowl. Let the liquid stand for a few minutes, carefully pour it off and return the settled potato starch to the squeezed potatoes.
- Mix flour, baking powder, salt and pepper. Stir with both potato mixtures, egg and milk to a thick spoonable batter. Do not knead for long. It should spread into small pancakes about 7 mm thick.
- Melt remaining butter in portions in a large pan over medium-low heat. Cook eight pancakes in two batches for about 4–5 minutes per side until golden. No hard raw potato shreds should remain inside. Reduce heat and cook longer if necessary. Serve warm.
Tips
- Squeezing limits excess water. Returning settled starch helps bind the batter; do not compensate by adding ever more flour.
- Sour cream, egg or fried mushrooms work alongside, but are extra accompaniments not included in the calculated basic serving.
