There is something deeply comforting about boxty. This traditional Irish potato pancake has been warming kitchens across Ireland for centuries, and once you try it, you will completely understand why. Our version of Irish boxty potato pancakes with herb butter takes that soul-satisfying classic and gives it a genuine nutritional upgrade, without sacrificing even a scrap of the flavour that makes boxty so beloved. We are talking crispy golden edges, a tender fluffy centre, and a herb butter that melts over the top in the most glorious way.
The secret to a great boxty lies in using two forms of potato together. Raw grated potato gives you that characteristic crispy bite on the outside, while mashed potato binds everything and keeps the inside soft and pillowy. For our healthier version, we swap out refined white flour for wholegrain spelt flour, which adds a nutty depth and a meaningful boost of fibre. We also fold in two whole eggs plus extra egg whites to significantly bump up the protein content, making these pancakes genuinely sustaining rather than just a starchy morning indulgence. A generous handful of finely chopped spring onions adds brightness and a little prebiotic goodness too. The batter comes together quickly, which is one of the things that makes boxty such a brilliant breakfast option even on busy mornings.
The herb butter is where things get really exciting. Instead of loading it up with salted butter alone, we blend a small amount of good quality grass-fed butter with soft avocado, fresh chives, flat-leaf parsley, a little lemon zest and a pinch of garlic. The result is a spreadable, intensely flavoured compound butter that is lower in saturated fat than a traditional version but absolutely packed with flavour. It melts over the hot pancakes and pools into every crack and crevice, carrying all those bright herby notes with it. You can make the herb butter ahead of time and keep it in the fridge for up to five days, which means your weekday mornings just got considerably more delicious with almost no effort.
These Irish boxty potato pancakes with herb butter sit beautifully at the intersection of comfort food and genuinely nourishing eating. Each serving clocks in at a reasonable calorie count, with solid protein from the eggs and egg whites, respectable fibre from the spelt flour and potato skins, and healthy fats from the avocado in the herb butter. They are satisfying enough to keep you full through a busy morning without leaving you feeling heavy. Serve them straight from the pan with a dollop of herb butter, a scatter of extra chives and perhaps a soft poached egg on the side if you want to push the protein even higher. This is the kind of breakfast that makes you feel genuinely well fed.
Ingredients
- 400 g Yukon Gold or Maris Piper potatoes (peeled, half grated raw and half boiled and mashed)
- 2 large eggs
- 2 large egg whites (for added protein)
- 60 g wholegrain spelt flour (or whole wheat flour)
- 3 tbsp plain low-fat Greek yogurt (adds creaminess and protein)
- 3 medium spring onions (finely sliced, green and white parts)
- 0.5 tsp fine sea salt
- 0.3 tsp cracked black pepper
- 0.5 tsp baking powder
- 1 tbsp extra virgin olive oil (for frying, divided across batches)
- 1 small ripe avocado (flesh only, for the herb butter)
- 25 g grass-fed unsalted butter (softened, for the herb butter)
- 2 tbsp fresh chives (finely chopped)
- 2 tbsp fresh flat-leaf parsley (finely chopped)
- 0.5 tsp lemon zest (freshly grated)
- 1 small clove garlic (minced very finely or grated)
- 1 pinch sea salt flakes (for finishing the herb butter)
Instructions
- 1
Start by making the herb butter so it has time to firm up slightly. Mash the avocado flesh together with the softened butter in a small bowl until smooth and well combined. Stir in the chives, parsley, lemon zest, garlic and a pinch of sea salt flakes. Transfer the mixture to a small sheet of baking paper, roll into a log shape and twist the ends closed. Refrigerate while you make the boxty.
If you want a firmer herb butter to slice into rounds, freeze it for 10 minutes instead of refrigerating.
- 2
Boil half the potatoes (200g) in salted water until completely tender, around 12 minutes. Drain thoroughly and mash until smooth with no lumps. Spread the mash out on a plate to cool for a few minutes.
Letting the mash cool prevents it from cooking the raw egg when you add it to the batter.
- 3
Grate the remaining 200g of raw peeled potato on the coarse side of a box grater. Place the grated potato into a clean tea towel or several layers of kitchen paper and squeeze firmly to remove as much liquid as possible. This step is important for crispy results.
The drier your grated potato, the crispier your boxty will be. Do not skip the squeezing step.
- 4
In a large mixing bowl, combine the cooled mashed potato and the squeezed grated raw potato. Add the eggs and egg whites, Greek yogurt, wholegrain spelt flour, baking powder, spring onions, salt and pepper. Mix everything together until a thick, cohesive batter forms. It should hold its shape when scooped but not be stiff.
- 5
Heat a large non-stick or cast iron skillet over medium heat. Add a small drizzle of olive oil and let it warm up. Scoop roughly 2 heaped tablespoons of batter per pancake into the pan, gently pressing each one into a round about 1cm thick. Cook in batches of 3 to 4 at a time to avoid crowding.
Resist the urge to press them down too hard. A gentle shaping with the back of the spoon is all they need.
- 6
Cook each boxty for 4 to 5 minutes on the first side until a deep golden crust forms and the edges look set. Flip carefully and cook for a further 3 to 4 minutes on the second side. The pancakes should feel firm and cooked through in the centre. Keep finished pancakes warm in a low oven at 100 degrees Celsius while you cook the remaining batches.
If the pancakes are browning too fast before the centre cooks, lower the heat slightly and cover the pan with a lid for the final 2 minutes.
- 7
Serve the hot boxty pancakes immediately, topped with a generous slice or dollop of the herb butter. The butter will melt beautifully over the warm pancakes. Finish with extra fresh chives and a crack of black pepper if you like.
Nutrition per serving
248kcal
Calories
11g
Protein
28g
Carbs
11g
Fat
4g
Fibre
2g
Sugar
310mg
Sodium
Pro Tips
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Squeezing the moisture from the raw grated potato is the single most important step for crispy boxty. Take your time with this.
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Use potatoes with a high starch content like Yukon Gold, Maris Piper or Roosters for the best texture in both the mash and the grated portions.
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The batter can sit for up to 20 minutes before cooking, but do not leave it much longer as the potato will begin to oxidise and discolour.
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Keep your pan at a steady medium heat. Too high and the outside burns before the centre cooks. Too low and you lose that beautiful golden crust.
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A cast iron skillet gives the best crust, but a good quality non-stick pan works very well too.
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The herb butter recipe makes more than you need for one sitting. Store the rest in the fridge and use it on scrambled eggs, toast or roasted vegetables throughout the week.
Frequently Asked Questions
Variations
- •
Smoky Turkey Bacon Boxty
Fold 3 to 4 slices of cooked and crumbled turkey bacon into the batter before cooking. The smoky flavour pairs beautifully with the herb butter and adds extra protein to each serving.
- •
Spinach and Feta Boxty
Stir a large handful of finely chopped fresh spinach and 30g of crumbled reduced-fat feta cheese into the batter. This adds iron, calcium and a lovely savoury depth.
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Sweet Potato Boxty
Replace half the regular potato with sweet potato in both the mashed and grated components. This adds extra beta-carotene and a gentle natural sweetness that works wonderfully with the herb butter.
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Dairy-Free Version
Replace the Greek yogurt with unsweetened coconut yogurt and swap the herb butter for a blend of avocado with herbs and olive oil only, omitting the dairy butter entirely. The pancakes still crisp up beautifully.
Substitutions
- •Wholegrain spelt flour → Certified gluten free oat flour or 1 to 1 gluten free plain flour (Use the same quantity. The texture will be slightly softer but the pancakes will still hold together and crisp nicely.)
- •Greek yogurt → Unsweetened coconut yogurt or plain kefir (Both work well. Kefir makes the batter slightly thinner so add an extra tablespoon of flour to compensate.)
- •Grass-fed butter in herb butter → Extra virgin olive oil or coconut oil (Use 2 tablespoons of olive oil instead of the butter for a fully dairy-free herb butter. The texture will be softer and more like a herb oil dressing.)
- •Chives in herb butter → Fresh dill or tarragon (Dill gives a more Scandinavian feel, while tarragon adds a slight anise warmth. Both are delicious.)
- •Yukon Gold potatoes → Maris Piper, King Edward or Roosters (Any high-starch floury potato works well. Avoid waxy salad potatoes as they will not mash or crisp in the same way.)
🧊 Storage
Store cooked boxty pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a dry non-stick skillet over medium heat for 2 to 3 minutes per side until crispy and hot all the way through. The herb butter keeps in the fridge for up to 5 days wrapped in baking paper or in a sealed jar.
📅 Make Ahead
The herb butter can be made up to 5 days in advance and stored in the fridge. The mashed potato component can be made the night before. Assemble the full batter the morning you plan to serve and cook fresh for the best texture.
