Irish Boxty Potato Pancakes (Printable)
Golden potato pancakes with scallions delivering a crispy, flavorful Irish classic.
# What You'll Need:
→ Potatoes
01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup mashed potatoes
→ Dairy
03 - 1/2 cup whole milk
04 - 2 tablespoons unsalted butter, melted
→ Dry Ingredients
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon baking powder
07 - 1 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
→ Vegetables & Aromatics
09 - 4 scallions, finely sliced
→ For Frying
10 - 2-3 tablespoons vegetable oil
# Step-by-step:
01 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step ensures crispy pancakes.
02 - In a large mixing bowl, add the squeezed grated potatoes, mashed potatoes, sliced scallions, and melted butter. Stir until evenly distributed.
03 - Whisk together flour, baking powder, salt, and black pepper in a separate bowl until well combined.
04 - Pour the dry mixture into the potato bowl. Add milk and stir gently until a thick batter forms. Avoid overmixing to prevent tough texture.
05 - Warm 1 tablespoon vegetable oil in a large nonstick skillet over medium heat until shimmering.
06 - Drop approximately 1/4 cup batter per pancake into the skillet. Flatten gently with a spatula to form even rounds.
07 - Cook each side for 3-4 minutes until deep golden brown and crispy. Add more oil between batches as needed.
08 - Transfer finished pancakes to a plate lined with paper towels. Serve immediately, garnished with additional sliced scallions if desired.
# Expert Advice:
01 -
- The contrast between crispy edges and tender centers creates that perfect potato pancake experience that makes breakfast feel special.
- Using both raw and mashed potatoes gives you incredible texture, like a latke meets a comforting mashed potato in one bite.
- These come together in under an hour and freeze beautifully, meaning weekday breakfasts can taste like Sunday morning.
02 -
- Do not skip squeezing the moisture from your raw potatoes, or you will end up with sad, soggy pancakes instead of the crispy delights you are expecting.
- Letting the batter rest for 10 minutes before cooking actually helps the flour hydrate and makes the pancakes more tender.
- Keep the heat at medium, not high, because you want the inside to cook through before the outside burns.
03 -
- Grate the raw potatoes against the grain rather than with it for longer shreds that create better structure and crunch.
- Let your cooked boxty rest on a wire rack instead of paper towels to keep the bottoms from getting soggy.
- Add a handful of grated sharp cheddar to the batter for a variation that feels like something entirely new.