Traditional Irish Boxty are perfect for St. Patrick’s Day or really any other time! These potato pancakes are easy to make and always turn out so crispy on the outside and tender on the inside. Potatoes and cheese have never been quite this good!

A stack of irish potato pancakes are on a plate.

Irish Boxty

Grab yourself a Guinness – we’re making the BEST Irish boxty recipe! This appetizer is a pub favorite and it’s not hard to see why it’s loved by so many. Basically, you just take some potatoes and cheese (with a few other delicious additions), form them into pancakes and fry them up until crispy and golden. Serve with a little sour cream, pickled red onions and voila! You have boxty.

While this recipe is a fabulous party appetizer for St. Patrick’s Day, it’s also so good all year round! After all, fried potatoes and cheese never go out of style. It’s so easy to whip up a big batch of these Irish pancakes and even easier to watch them fly off the plate! Serve them with some fresh chives on top with a little bit of sour cream.

To make the best boxty, all you need are some potatoes, cheese, and a few other kitchen staples (that you likely already have on hand) to hold it all together. Grated potatoes aren’t the only starch in the mix, either. We also use cold mashed potatoes to help create the best texture! This is one of my favorite recipes for using up leftover mashed potatoes in the fridge.

The ingredients for Irish boxty are in a bowl.

How to Make Irish Boxty

This classic boxty recipe comes together with just a few fail-proof steps. For more information about the process, just scroll on down to the recipe card!

  1. Make the boxty mixture. Mix together the grated potatoes and flour. Fold in the cold mashed potatoes and shredded cheese. In a separate bowl, whisk together the eggs and buttermilk. Stir that mixture into the potatoes, then season with some salt and pepper.
  2. Cook the pancakes. Melt butter in a skillet over medium-high heat. Add spoonfuls of the potatoes to the skillet, press down lightly to form a patty, and fry until golden brown on both sides.
  3. Let cool. Place the cooked boxty on a baking sheet lined with paper towels so they drain a bit. Serve warm and enjoy!
Several potato pancakes are placed on a wire cooling rack.

Ingredient Notes

Here’s a quick look at what you need to make Irish boxty. For a full list of ingredients and their correct measurements, scroll down to the recipe card!

  • Potatoes – You’ll need both grated potatoes and mashed potatoes to create the best texture.
  • Flour – All purpose flour is best to use.
  • Cheddar Cheese – I prefer using cheddar shredded right off the block. It always has the best flavor and consistency!
  • Egg – This helps bind everything together so the pancakes don’t fall apart while cooking.
  • Buttermilk – It’s so easy to make your own buttermilk if you don’t feel like buying it!
  • Butter – I like using unsalted butter, but you can definitely use salted if preferred.
  • Salt and Pepper – Add more or less to taste.

Storing, Reheating and Freezing

Let the potato pancakes fully cool to room temperature prior to both storing or freezing!

In an airtight container in the refrigerator, Irish boxty will stay fresh for 2-3 days. I recommend reheating either in the air fryer or right back in the pan with a little bit of butter for the very best consistency. Of course, the microwave also works just fine in a pinch.

To freeze the potato pancakes, place them in a large zip-top bag (or other airtight container) and separate each one with a small sheet of parchment paper so they don’t stick together. Date, label, and freeze for up to 3 months. Let the boxty thaw in the fridge prior to reheating.

Boxty is plated with sour cream and pickled red onions.

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A stack of irish potato pancakes are on a plate.

Get the Recipe: Irish Boxty Recipe

Irish boxty gets a cheesy twist! This traditional potato pancake is made with mashed and grated potatoes, flour, milk, and plenty of melty cheese. Savory and satisfying.
5 from 2 votes


  • 1 1/2 cups grated potatoes
  • 3/4 cup all purpose flour
  • 1 cup cold mashed potatoes
  • 1/4 cup shredded cheddar cheese
  • 1 egg, lightly beaten
  • 1 tablespoon buttermilk
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper
  • 2 tablespoons butter
  • Pickled Red Onions, Sour Cream and Chives, optional


  • 1 box grater
  • 1 skillet


  • In a large bowl, mix together the grated potatoes and flour. Fold in the mashed potatoes and cheese.
  • Whisk together the egg and buttermilk, stir the mixture into the potatoes. Season with salt and pepper.
  • Melt the butter in a large skillet over medium high heat.
  • Add spoonfuls of the potatoes to the skillet and press down lightly to form a patty approximately 2 -3 inches in diameter.
  • Fry the potatoes until golden, approximately 2-3 minutes. Flip and fry until golden brown.
  • Drain on a baking sheet lined with paper towels and serve warm.
Calories: 198kcal, Carbohydrates: 30g, Protein: 6g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 42mg, Sodium: 185mg, Potassium: 366mg, Fiber: 2g, Sugar: 1g, Vitamin A: 210IU, Vitamin C: 18mg, Calcium: 53mg, Iron: 1mg