A delicious recipe from Brian McDermott on Today with Claire Byrne on RTÉ Radio 1.


The mainly Ulster dish has made a great comeback in recent years and rightly so. Rosti which is a similar dish, has been produced in restaurants for years, but the traditional Boxty with buttermilk is a much more flavoursome Irish version, still very much alive in the homes of Donegal.

Serves 8

  • 1 kg of potatoes washed and peeled
  • 320ml Buttermilk
  • 160g Plain flour
  • 10g Sugar
  • ¼ teaspoon bread soda
  • Pinch salt
  • 100g butter for frying


  1. Grate potatoes and place in a clean tea towel. Squeeze all the water out of the potatoes and place potatoes in a large bowl.
  2. Immediately pour 270ml of the buttermilk into the potato to prevent them from discoloring. Add the flour with the sugar and mix into the potato and buttermilk until you have a thick batter consistency.
  3. Dissolve the bread soda in the remaining 50ml of buttermilk and add to the mix and combine well.
  4. Heat a large frying pan and melt 50g butter on a medium heat. Add a good spoon full of potato mix, leaving some space between them, and cook for 3 minutes on each side or until golden brown.
  5. Repeat with another 50g of Butter and the rest of the potato mix.
  6. Seve with the remaining butter melted on top.

Brian's Top Tip:

Serve with grilled bacon and poached egg for one of the greatest breakfasts ever.