Potato Boxty

The Irish Boxty

You might want to make this recipe when you are feeding a hungry crowd, as the recipe yields about 30 boxties. You can freeze what you don’t use, and they should be good for about a month. What you want to avoid is keeping leftover batter. The potatoes in the batter will oxidize turning the mixture kind of dark and icky, which is unappetizing.


  • 3 lbs Idaho potatoes, peeled and shredded
  • 1/4 lb butter
  • 8 eggs
  • 8 1/2 cups milk
  • 3/4 cups water
  • 1 1/4 teaspoon onion powder
  • 1 1/4 teaspoon garlic powder
  • 1 1/4 teaspoon salt
  • 1/4 cup seasoning salt
  • 1 teaspoon white pepper
  • 2.5 lbs all purpose flour
  • 1/2 cup fresh chopped parsley
  • Non-stick spray


  1. Soak shredded potatoes in a large bowl of water for at least 10 minutes
  2. Combine all liquid ingredients including butter in a large bowl and mix until smooth
  3. Combine all dry ingredients separately.
  4. Slowly add the dry ingredients to the liquid stirring continuously.
  5. Strain the potatoes.
  6. Stir in strained potatoes and parsley and mix until well blended
  7. Preheat a 9 to 10 inch non stick greased pan
  8. Ladle boxty mix 4-6 oz at a time into the pan keeping the potatoes consistent and the boxty thin.
  9. Brown the boxty on both sides flipping only once
  10. Let cool on wax paper

Use in savory dishes as a replacement for tortillas or crepes.

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