Boxty with black pudding and poached eggs


First published in 2020
Share recipe

These versatile potato cakes, like all home staples, can be made in more ways than one. Boxty potato cakes are denser and heartier than version I have made here using buttermilk. The mixture is cooked quickly in a hot skillet where it gently puffs up, producing a filling pancake that can be used much in the same way as a rosti or even a blini.





  • 120g of potatoes, grated (from one medium peeled potato)
  • 120g of mashed potatoes
  • 120g of plain flour, sifted
  • 120ml of buttermilk, or milk soured with lemon juice
  • 1/2 tsp baking powder
  • 2 tbsp of butter, melted
  • salt


Grate the raw potato into a clean cloth or tea towel and wring out as much of the water as you can. Some recipes suggest that you collect the starch that settles in the strained potato water and add this to the mix, but this is not essential
Mix the cooked mashed potato into the raw potato and break down with a fork. Sift over the flour and baking powder and mix well
Pour in the buttermilk and two tablespoons of melted butter then stir to form a batter of dropping consistency
Heat a dry skillet or frying pan until very hot, then spoon in the batter a dessertspoonful at a time. Spread the mix lightly as it goes into the pan so that it is no more than 1cm thick
As soon as bubbles start to appear, flip the boxty over to cook on the other side. You need to work quickly and keep a close eye. The boxty will puff up lightly in the pan and are cooked when both sides are golden brown
Serve with fried black pudding and poached eggs for a savoury option, or douse in maple syrup and top with crispy bacon for something sweeter
First published in 2020
Share recipe