If you’ve ever craved a little taste of Ireland right in your own kitchen, then this Irish Potato Pancakes Recipe is going to become one of your new favorites. I absolutely love how these Irish Potato Pancakes—also known as Boxty—turn out every single time: crispy on the outside, tender and flavorful on the inside. When I first tried this recipe, I was amazed at how simple ingredients like potatoes, scallions, and buttermilk could come together to create such a comforting, satisfying dish. Whether you’re making breakfast, brunch, or even a cozy dinner, these pancakes will bring that warm Irish charm to your table. Keep reading because I’m sharing all the details and tips you need to make them perfectly every time!
Why You’ll Love This Recipe
- Authentic Taste: This recipe captures the traditional Irish flavor with simple, fresh ingredients that you probably already have.
- Perfect Texture: Crispy on the outside and soft on the inside—just the way proper potato pancakes should be.
- Family Favorite: My family goes crazy for these; they’re a guaranteed hit whether for breakfast or dinner.
- Versatile Serving Options: You can dress them up with sour cream, cheese, bacon, or eggs depending on your mood.
Ingredients You’ll Need
The beauty of this Irish Potato Pancakes Recipe is that it uses everyday ingredients that blend together beautifully. The key is choosing the right kind of potato and using buttermilk for a subtle tang that elevates the flavor.
- Russet Potatoes: These starchy potatoes give the pancakes the ideal texture—it’s fluffy inside and crisps up nicely outside.
- All-purpose Flour: Acts as the binding agent to hold everything together without overpowering the flavor.
- Diamond Crystal Kosher Salt: I use this for the best flavor balance; if you’re using regular table salt, use half as much.
- Baking Soda: It helps lighten the batter so the pancakes aren’t dense.
- Freshly Ground Black Pepper: Adds just a hint of spice that plays well with the mild potatoes.
- Scallions: The green onions add a bright, fresh bite that offsets the creamy potatoes.
- Large Egg: Another binder and adds richness.
- Buttermilk: It gives the pancakes a lovely tang and tender crumb. If needed, you can substitute with milk and yogurt.
- Unsalted Butter: For cooking and adding a perfect golden crust without burning.
Variations
I love that you can tweak this Irish Potato Pancakes Recipe to match your tastes or dietary preferences. I often experiment with add-ins or tweaks that keep things interesting.
- Using Leftover Mashed Potatoes: I discovered this trick when I had leftover mashed potatoes—I just mixed them with grated potatoes and it worked perfectly!
- Dairy-Free Version: Substitute buttermilk with a mix of almond milk and a splash of vinegar for a tangy kick without dairy.
- Extra Crispy Pancakes: Try adding a tablespoon of cornstarch to the flour mix to up the crisp factor.
- Herbs & Cheese: Mix grated cheddar or chives into your batter for an extra savory touch that my family can’t resist.
How to Make Irish Potato Pancakes Recipe
Step 1: Prep the Potatoes – Boiled and Shredded
Start by peeling half of the potatoes and chopping them into chunks. Boil these in salted water until they’re very tender—about 15 minutes. This step ensures your pancakes have that creamy softness on the inside. Meanwhile, peel and grate the other half of the potatoes raw. Here’s a hack: grate them over a clean kitchen towel and squeeze out as much moisture as possible. This prevents soggy pancakes and gives you the crispiness we all crave. I used to skip this step and honestly, it made a world of difference when I started doing it.
Step 2: Combine Ingredients to Make the Batter
Once your boiled potatoes have cooled a bit, mash them thoroughly until smooth. Then mix them with the squeezed grated potatoes, scallions, and beaten egg. Whisk together the flour, baking soda, salt, and pepper in a separate bowl, and stir that into the potato mixture. Finally, gently fold in the buttermilk until you get a thick batter—think pancake batter consistency but slightly thicker. If you find your batter too dry, add buttermilk a little at a time. I always eyeball it here, and it usually works out perfectly!
Step 3: Cook Up Crispy Potato Pancakes
Heat a good nonstick or cast iron skillet over medium heat and melt some butter until it foams and bubbles. Carefully spoon about 1/4 cup portions of the batter into the skillet and press them gently to form 4-inch circles. Let them cook undisturbed for 4 to 6 minutes until the bottoms are a beautiful golden brown. Flip carefully with a spatula and cook the other side until golden too. Transfer the cooked pancakes to a wire rack set over a baking sheet and keep warm in a low oven while you finish the rest. Adding fresh butter to the pan between batches really helps keep that perfect crust going. I used to rush flipping and end up with pancakes falling apart—patience here is key!
Pro Tips for Making Irish Potato Pancakes Recipe
- Drain Those Potatoes Well: Rinsing and squeezing the grated potatoes is my secret to avoiding watery, soggy pancakes.
- Cast Iron Skillet Magic: Cooking in cast iron guarantees that wonderful crisp crust without burning—just keep your heat at medium.
- Keep Warm in Oven: Use a wire rack over a baking sheet in a low oven to hold your pancakes after cooking; it keeps them crispy and warm.
- Don’t Crowd the Pan: Giving each pancake space prevents them from steaming and helps crisping evenly.
How to Serve Irish Potato Pancakes Recipe
Garnishes
I always sprinkle my finished potato pancakes with extra sliced scallions for a pop of fresh color and mild onion flavor. A dollop of sour cream is non-negotiable for me—it adds creaminess and a little tang that pairs so well with the crispy potatoes. Sometimes I throw on shredded cheddar cheese right when the pancakes come off the stove so it melts nicely. You’ll find that these little touches make all the difference in elevating this humble dish.
Side Dishes
My go-to sides often include crispy cooked bacon or a couple of fried eggs on the side. These pancakes can also stand in as a fantastic base for a full Irish breakfast, paired with sausages, tomatoes, and even black pudding if you’re up for it. For something lighter, a simple green salad with lemon vinaigrette balances out the richness perfectly.
Creative Ways to Present
For special occasions, I love stacking these pancakes and layering shredded cheese or sautéed mushrooms between them as a sort of potato tower. Top it off with a perfectly fried egg and a sprinkle of fresh herbs like parsley or chives. It’s elegant but still cozy and totally doable. Trust me, your guests will ask for the recipe!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover Irish Potato Pancakes in an airtight container in the fridge for up to 3 days. Just make sure they’re completely cooled before storing to prevent condensation from making them soggy. Reheating them right makes all the difference—you don’t want to lose that crispy exterior!
Freezing
Freezing is a lifesaver when I make a big batch. After the pancakes cool, I place them in a single layer on a baking sheet and freeze until solid, then transfer them to freezer bags. When you’re ready to eat, pop them straight in the toaster or oven from frozen—no need to thaw. This method keeps them tasting fresh and crispy!
Reheating
Reheating in a toaster oven or regular oven is my favorite way because it restores that crispy crunch much better than the microwave does. I recommend heating at 350°F (175°C) for about 10 minutes. If you’re in a rush, a quick sauté in a hot pan with a little butter also works wonders.
FAQs
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Can I use any type of potato for Irish Potato Pancakes?
While you can technically use other potatoes, russet potatoes are the best choice for this recipe because their high starch content yields a fluffier interior and crispier exterior. Using waxy potatoes like red or Yukon gold may result in a denser pancake.
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Can I make Irish Potato Pancakes with leftover mashed potatoes?
Yes! Mixing leftover mashed potatoes with freshly grated raw potatoes is a great shortcut. Just adjust the buttermilk accordingly to get the right batter consistency and proceed as usual.
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What is the key to getting crispy Irish Potato Pancakes?
Draining as much moisture as possible from the grated potatoes and cooking the pancakes in plenty of butter or oil over medium heat without overcrowding the pan are crucial steps. Also, using a cast iron skillet helps achieve that perfect crust.
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Can I freeze Irish Potato Pancakes?
Absolutely! Freeze them in a single layer first to avoid sticking, then transfer to a freezer-safe container or bag. Reheat straight from the freezer in the oven or toaster oven for best results.
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What do you typically serve with Irish Potato Pancakes?
They’re great with sour cream, grated cheddar, cooked bacon, or fried eggs. They can also be part of a larger breakfast spread with sausages, tomatoes, and leafy greens.
Final Thoughts
This Irish Potato Pancakes Recipe is one of those dishes that really takes me back to cozy kitchens and family gatherings. It’s easy enough for a weeknight but special enough for guests, and the ingredients come together in such a straightforward way that it’s hard not to love. If you try this recipe, I’m sure you’ll find it as rewarding as I do—crispy, flavorful, and utterly satisfying. Trust me, once you make these Irish Potato Pancakes, they’ll quickly become a staple in your recipe collection, ones you’ll want to share with your own friends and family. Go on, sprinkle those scallions and dollop that sour cream—you’re in for a treat!
Print
Irish Potato Pancakes Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 12 pancakes; serves 4 to 6
- Category: Breakfast, Brunch, Side Dish
- Method: Frying
- Cuisine: Irish
Description
Traditional Irish Boxty are crispy potato pancakes with a tender interior, combining both mashed and grated potatoes for the perfect texture. This recipe is a classic comfort food that can be served with sour cream, cheese, bacon, or eggs for a satisfying meal.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (4 1/2 ounces; 127 g)
- 2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
Potatoes and Vegetables
- 2 pounds (907 g) russet potatoes, divided
- 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish
Dairy and Eggs
- 1 large egg
- 1 cup (240 ml) buttermilk (can substitute with 3/4 cup whole milk and 1/4 cup plain yogurt)
- 4 1/2 tablespoons (63 g) unsalted butter, divided
Optional Serving Toppings
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Preheat and Prepare Oven: Adjust oven rack to middle position and preheat oven to 200℉ (95℃). Line a baking sheet with a wire rack and set aside to keep pancakes warm after cooking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon of salt, baking soda, and black pepper. Set aside for later use.
- Boil Half of the Potatoes: Peel 1 pound of potatoes and cut into 1/2-inch pieces. Place in a medium saucepan with 1 teaspoon salt and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously for about 15 minutes until potatoes are very tender. Drain and let cool in a colander for 10 minutes. Mash thoroughly until smooth and lump-free.
- Grate Remaining Potatoes and Drain: While boiled potatoes cool, peel the remaining 1 pound of potatoes. Grate them using a box grater lined with a clean kitchen towel. Carefully wring out excess liquid from grated potatoes over the sink and transfer them to the bowl with mashed potatoes.
- Combine Batter: Stir mashed and grated potatoes together until just combined. Add sliced scallions and the egg, mixing well. Gradually stir in the flour mixture until incorporated. Finally, fold in the buttermilk gently until the batter is thick and pancake-like without dry flour streaks.
- Cook Pancakes: Heat 1 1/2 tablespoons butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Spoon 4 heaping 1/4-cup portions of batter into the skillet. Flatten each into a 4-inch wide, 1/2-inch thick circle. Cook undisturbed for 4 to 6 minutes until golden brown on the underside. Flip carefully and cook for another 4 to 6 minutes until the second side is golden brown.
- Keep Pancakes Warm: Transfer cooked pancakes to the wire rack-lined baking sheet in the oven. Repeat cooking with remaining batter in batches of four, adding 1 1/2 tablespoons butter between batches.
- Serve: Once all pancakes are cooked and warm, sprinkle with the remaining 1/4 teaspoon salt and additional scallions. Serve immediately with optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs for a delicious meal.
Notes
- You can use leftover mashed potatoes instead of fresh ones. Start with 2 cups cold mashed potatoes, add grated potatoes, egg, flour mixture, and scallions. Begin mixing in 1/2 cup buttermilk and add more if needed to reach thick pancake batter consistency.
- Buttermilk can be substituted with 3/4 cup whole milk and 1/4 cup plain yogurt for similar tang and texture.
- This recipe yields 12 pancakes (4 pancakes per batch times 3 batches), serving 4 to 6 people.
- Ensure excess moisture is thoroughly pressed out of grated potatoes to avoid soggy pancakes.
- For best results, use Russet potatoes for their starchy content.
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 0.5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
