Boxty is a traditional Irish potato pancake from County Mayo in Ireland. In Irish it is called Bacstai or Aran bocht-ti meaning “poor-house bread.” In fact, the boxty is made from very simple ingredients: finely grated, raw potatoes, flour, baking soda, milk or buttermilk and sometime eggs. A good boxty must have smooth and fine-grained consistency.


Potatoes, weighted after peeling; 750 gr
Self-raising flour: 350 gr
Butter, melted: 60 gr
Baking powder: 1 teaspoon
Salt and white pepper
Milk or buttermilk to mix

Divide the potatoes in half and boil one half in salted water until cooked. Grate the remaining half into a clean tea towel and wring out the liquid. Drain the boiled potatoes and mash them.
Mix the grated and mashed potatoes together and add the flour and baking powder. Melt the butter, stir in and mix to a soft dough, adding milk or buttermilk. Pre-heat the oven to 200°C.
Place the dough on a floured surface and knead gently. Shape into four flat, round cakes and mark each with a cross. Brush with little milk to glaze and place on a greased baking tin. Bake for 25/30 minutes or until well risen and golden brown. Divide the boxty into “farls” along the cross. Serve warm and buttered.

The boxty can be cooked on a griddle, cooking each side for 15 minutes.

Prep time: 30 min
Cook time: 1 hour
Serves: 1 x 9″ pie = 8 servings