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Irish Boxty with Smoked Salmon (Irish Potato Pancakes)
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Boxty, Irish potato pancakes, date back to the 1700s with the rise of the potato in Ireland. The dish is specific to certain counties in Ireland, specifically in the North and West of the country. Crispy, buttery, and steeped in Irish tradition, these boxty potato pancakes are a delicious blend of mashed and grated potatoes that fry up golden and tender. Paired with smoked salmon, crème fraîche, and fresh chives, they’re the perfect Irish-inspired dish for brunch, breakfast, or a festive St. Patrick’s Day spread. If you love cozy comfort food, be sure to try colcannon with kale and Irish tomato soda bread with whipped shallot butter next.
Why You’ll Love This Recipe
- Authentically Irish – A traditional recipe that brings classic Irish comfort to your table.
- Crispy and Tender – The mix of mashed and raw potato creates the perfect balance of texture.
- Versatile and Elegant – Delicious with smoked salmon for a special occasion—or plain with butter for an everyday treat.
Key Ingredients in This Recipe
- Mashed potato – Mashed potato works to bind the pancakes together.
- Raw potato – Grated raw potato adds texture. Russet potatoes are the best potatoes for making potato pancakes because of their high starch content.
- Flour – Flour absorbs the remaining liquid from the potatoes and helps to bind the pancakes together.
- Egg – Egg acts as a binder but also helps to keep the potatoes from being too dense.
- Baking soda – A bit of baking soda helps to give the potatoes a bit of rise.
- Salt – Potatoes can absorb a lot of salt so don’t shy away from the seasoning.
- Pepper – I like to add some pepper for additional seasoning of the boxty.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the crispiest boxty, make sure to wring out as much moisture as possible from the grated potatoes before mixing—this step makes all the difference between soggy and perfectly crisp pancakes.
Swaps and Substitutions
- Potatoes: Russet potatoes are best, but Yukon Golds can be used for a creamier, less crispy boxty.
- Buttermilk: Swap with regular milk mixed with 1 teaspoon of lemon juice or vinegar.
- Flour: Use a gluten-free all-purpose blend for a gluten-free version.
- Topping: Substitute smoked salmon for prosciutto, cooked bacon, or even sautéed mushrooms for a vegetarian twist.
- Crème Fraîche: Sour cream or plain Greek yogurt works just as well.
How to Make Irish Boxty with Leftover Mashed Potatoes
Substitute making fresh mashed potatoes with 2 cups of prepared mashed potatoes. Because most mashed potatoes already are finished with cream, you will most likely need to add less buttermilk to achieve the pancake batter consistency.
How to Make Irish Boxty with Smoked Salmon (Step-by-Step)
Divide the potatoes in half. Chop half the potatoes into 1” (2.5cm) pieces. Use a box grater to grate the remaining potatoes.
Add to a large pot and fill with enough cold water to cover the potatoes by ½” (1.3cm). Cook the potatoes until they are fork tender, stirring occasionally, about 20 minutes.
While the potatoes cook, transfer the grated potatoes to a kitchen towel, gather the sides together, and squeeze out as much liquid as possible. Set aside.
Drain the potatoes completely, then add them back to the pot to ensure any remaining liquid evaporates. Add the potatoes to a large bowl and mash them with a potato masher or fork.
Add the raw grated potato, flour, egg, baking powder, salt and black pepper to the bowl. Mix until evenly combined, then add the buttermilk, little by little until you have a pancake-batter consistency.
Heat a large nonstick skillet over medium heat, add 1 tablespoon (14g) butter and allow to melt. Use a ¼ cup measuring cup to scoop the portions into the pan. Cook until crispy and golden brown on the bottom, about 4 minutes. Flip and continue to cook until crispy, adding additional butter if needed, about an additional 4 minutes. Lower the heat if they start to brown too fast.
Remove to a baking sheet and repeat with the remaining batter. Top the boxty with a spoonful of crème fraîche and smoked salmon. Garnish with chives and serve.
How to Serve Irish Boxty with Smoked Salmon (Irish Potato Pancakes)
- Top with smoked salmon, crème fraîche, and chives for a refined brunch dish.
- Serve alongside poached eggs and bacon as a hearty breakfast.
- Pair with braised cabbage or corned beef for a full Irish-inspired meal.
- Enjoy plain with a pat of Irish butter and a sprinkle of sea salt.
How to Store Irish Boxty with Smoked Salmon (Irish Potato Pancakes)
- Refrigerate: Store cooled boxty in an airtight container for up to 3 days.
- Reheat: Warm in a skillet with a little butter over medium heat until crispy again.
- Freeze: Layer cooked pancakes between parchment paper and freeze up to 2 months; thaw overnight before reheating.
FAQ – Frequently Asked Questions
Boxty combines both mashed and grated potatoes with flour, egg, and buttermilk to form a batter that’s fried until golden and crisp.
Yes! You can cook the pancakes in advance and reheat them in a skillet or oven when ready to serve—they stay crisp with a quick butter refresh.
It’s somewhere in between! Boxty is denser than a latke and slightly softer than rösti, with a uniquely Irish texture and flavor.
You can omit the egg and use a splash more buttermilk and a bit of the starchy potato water to help bind the batter.
Try crispy bacon, sautéed spinach, or even a dollop of herbed sour cream for a vegetarian-friendly option.
Other Recipes to Try
If you enjoy this Irish boxty, give these recipes a try:
- Colcannon with Kale
- Irish Tomato Soda Bread with Whipped Shallot Butter
- Bangers and Cauliflower Mash
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Irish Boxty with Smoked Salmon (Irish Potato Pancakes)
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Ingredients:
- 2 pounds russet potatoes, about 4 medium potatoes, divided
- ½ cup all purpose flour
- 1 large egg, lightly beaten
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup buttermilk
- 6 tablespoons unsalted butter
- ½ cup crème fraîche
- 6 ounces smoked salmon
- 2 tablespoons diced chives
Instructions:
- Divide the potatoes in half. Chop half the potatoes into 1” (2.5cm) pieces. Use a box grater to grate the remaining potatoes.
- Add to a large pot and fill with enough cold water to cover the potatoes by ½” (1.3cm). Cook the potatoes until they are fork tender, stirring occasionally, about 20 minutes.
- While the potatoes cook, transfer the grated potatoes to a kitchen towel, gather the sides together, and squeeze out as much liquid as possible. Set aside.
- Drain the potatoes completely, then add them back to the pot to ensure any remaining liquid evaporates. Add the potatoes to a large bowl and mash them with a potato masher or fork.
- Add the raw grated potato, flour, egg, baking powder, salt and black pepper to the bowl. Mix until evenly combined, then add the buttermilk, little by little until you have a pancake-batter consistency.
- Heat a large nonstick skillet over medium heat, add 1 tablespoon (14g) butter and allow to melt. Use a ¼ cup measuring cup to scoop the portions into the pan. Cook until crispy and golden brown on the bottom, about 4 minutes. Flip and continue to cook until crispy, adding additional butter if needed, about an additional 4 minutes. Lower the heat if they start to brown too fast.
- Remove to a baking sheet and repeat with the remaining batter. Top the boxty with a spoonful of crème fraîche and smoked salmon. Garnish with chives and serve.
Notes:
Nutrition:
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