Boxty is the traditional Irish potato pancake. In Northern Ireland, it is known locally as “poundy” or “poundies”. There are many variations of the recipe but all contain finely grated, raw potatoes and all are served fried.

Boxty is such a popular local food that it’s the stuff of sexist childhood nursery rhymes: “Boxty in the griddle, Boxty in the pan, If you can’t make boxty, You’ll never get a man!”

A healthy potato pancake, made from scratch, is truly a delight and not as difficult as you may believe. You can easily experiment with your favorite seasons, omit the salt, or use vegan alternatives. Potatoes are fat-free, cholesterol-free, and sodium-free in their raw form.

Potatoes are also very thin-skinned — a big minus when it comes to pesticide use. So try to go organic instead.

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Boxty (aka Irish Potato Cakes) and Sour Cream Sauce

Boxty (aka Irish Potato Cakes) and Sour Cream Sauce


  • Sour Cream Sauce

  • 1/2 cup low-fat sour cream
  • 2 tablespoons chopped green onions (about 2 onions)
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon lemon juice
  • Few drops hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch cayenne pepper

  • Irish Potato Cakes

  • 1 1/4 pounds yellow flesh potatoes, peeled and cut into 1" pieces (about 4 medium potatoes)
  • 3 tablespoons unsalted butter
  • 3 tablespoons milk
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated mild Cheddar cheese
  • 1/4 cup sliced green onions (about 4 onions)
  • 1/2 cup panko (Japanese bread crumbs)
  • 4 tablespoons vegetable oil


To make Sour Cream Sauce, in mixing bowl, gently whisk together all sauce ingredients. Refrigerate.

To make Irish Potato Cakes, in medium saucepan cook potatoes in 2 inches boiling water, covered, 12 to 15 minutes or until tender. Drain, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. With electric hand mixer or potato masher, mash potatoes until smooth. Beat in butter, milk and garlic until blended. Season with salt and pepper. Allow potatoes to cool; mix in cheese and green onions. To form potato cakes, shape 1/2-cup portions of potato mixture into patties; coat on all sides with bread crumbs. Place on wax paper-lined baking sheet and refrigerate at least 1 hour.

In heavy non-stick skillet, heat oil over medium heat. Add potato cakes and cook about 5

minutes, turning once, or until heated through and golden on both sides. Place on serving platter or 6 individual plates; top each potato cake with 1 tablespoon Sour Cream Sauce.


Recipe from the United States Potato Board

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