‘Boxty’ Potato Cakes

‘Boxty’ Potato Cakes

Makes 8 small pancakes


500g raw potatoes, peeled and grated

500g cooked, mashed potatoes

500g flour

225-250ml Connacht Gold Buttermilk

1 onion, finely chopped (optional)

20g Connacht Gold Sea Salted Butter

To serve:

Crispy bacon, smoked salmon, poached eggs, honey or butter


1 Squeeze out all excess liquid from the grated potato, removing as much as possible, then mix the grated potato with the cooked, mashed potatoes. Add the onion (if using) and flour, mixing well. Add the buttermilk slowly, stirring the mixture together each time, adding just enough to make a thick batter.

2 Melt the butter in a large frying pan. Drop spoonfuls of the potato mixture into the pan, flattening to a pancake-type round as large or small as you like. Cook over a moderate heat for 3-4 minutes on each side, until the boxty is cooked through and golden. Serve with any variety of accompaniments.

Fat 4.3g Sat.Fat 1.1g Carbs 70.4g Energy 340kcal

Protein 9.3g Sodium 1g Sugar 3.4g Fibre 1.8g

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