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Cheddar Boxty (Irish Potato Pancakes)

Crispy on the outside and creamy on the inside, Boxty are Irish Potato Pancakes that can be served as a side or as a hearty breakfast.
4.41 from 5 votes


  • 2 pounds Russet or Yukon Gold potatoes, peeled and cubed
  • 3/4 cup milk, divided
  • 2 tablespoons butter
  • 1 cup flour
  • 1 large egg, lightly beaten
  • Salt and freshly ground pepper to taste
  • 7 ounces Irish cheddar cheese, shredded or cubed
  • 1/4 cup chopped chives
  • Olive oil for pan frying


  • Place cubed potatoes in a saucepan and cover with salted water. Bring to the stove, over medium high heat, and bring to a boil. Once boiling, reduce the heat to low and simmer until tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. Add 1/2 cup milk and butter, and mash until smooth.
  • Add the remaining milk, flour, egg, salt, pepper, cheese and chopped chives to the mashed potatoes, stirring to combine.
  • Preheat a large nonstick skiller, over medium heat. Add the olive oil and, once shimmering, pour about 1/4 cup of the pancake batter, using a spatula to form 3-inch circles. Cook the pancakes (working in batches) until golden brown, about 5 minutes per side. As they cook (and the cheese melts), you might need to gently nudge them with the spatula, encouraging them to keep a round form.
  • Serve immediately, topped with sour cream and chives.


  1. Avoid checking the doneness of the pancakes bottoms for at least 2 minutes, or they might stick.
  2. The pancakes can be frozen, after they are cooked, for up to 2 months. When ready to eat, place them frozen on a baking sheet and reheat in a 400 degrees F oven for 15 to 20 minutes.


Serving: 1pancake, Calories: 157kcal