Pan-Fried Boxty with Chives and Dill

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Crisp, delicate potato pancakes infused with fresh herbs, offering a satisfying texture and bright herbal notes for any meal. This Irish-inspired vegetarian recipe, ready in about 35 minutes, pairs potatoes, onion, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups potatoes
• 1/2 cup onion
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 cup fresh chives
• 2 tbsp fresh dill
• to taste salt
• to taste freshly ground black pepper
• 2 tbsp vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place grated potatoes in a clean kitchen towel and squeeze out all excess liquid. Transfer to a large bowl and add grated onion, melted unsalted butter, all-purpose flour, baking soda, chopped fresh chives, chopped fresh dill, and salt and pepper to taste. Mix until fully combined.
2. Step 2: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium heat. Drop potato mixture by 1/4-cup portions into the skillet, flattening each portion slightly with a spoon to form 1/2-inch-thick pancakes.
3. Step 3: Cook for 4-5 minutes per side, until golden brown and crispy, turning once with a spatula. Repeat with remaining mixture, adding more oil as needed.