If you’re a fan of cozy, crispy-on-the-outside and tender-on-the-inside breakfasts, you’re going to fall hard for this Irish Potato Pancakes Recipe. Trust me, I’ve tried a handful of potato pancake recipes over the years, but this one — often called Boxty — really hits all the right notes. It’s got that perfect balance of fluffy mashed potatoes, a little crunch from shredded potatoes, and just enough seasoning to keep you coming back for more. So, grab your spatula and let’s chat through how to make these golden beauties that my family absolutely can’t get enough of.
Why You’ll Love This Recipe
- Perfect Texture: Combining boiled and shredded potatoes gives these pancakes a delightful crispy edge and fluffy center.
- Simple Ingredients: You likely already have everything on hand, making this an easy go-to for breakfast or brunch.
- Versatile Serving: Top them however you like—sour cream, cheese, bacon, or eggs—they’re delicious any way.
- Family Favorite: Every time I make this, my family begs for seconds (and leftovers!).
Ingredients You’ll Need
You’ll notice this Irish Potato Pancakes Recipe is all about simple, honest ingredients that work together beautifully. A couple of tips—choosing russet potatoes ensures the perfect starchy texture, and buttermilk adds a subtle tang while keeping them tender.
- All-purpose flour: Acts as a binder to keep pancakes holding together without heaviness.
- Kosher salt: For seasoning and brining the boiling potatoes, helps enhance the flavors.
- Baking soda: A tiny lift agent that makes the pancakes light and airy.
- Black pepper: Just a touch to add depth without overpowering.
- Russet potatoes: The star—half boiled to softness, half shredded for crispy edges.
- Scallions: Fresh and mild onion flavor folded right into the batter and as garnish.
- Large egg: Helps to bind everything together and adds richness.
- Buttermilk: Keeps the batter moist and cuts the starchiness of the potatoes.
- Unsalted butter: For frying, offering a beautiful golden crust and buttery flavor.
Variations
One of the things I love about this Irish Potato Pancakes Recipe is how flexible it is. I encourage you to make it your own by experimenting with a few tweaks. Here are some of my favorite variations that add new flavors or adapt to what you have on hand.
- Using Leftover Mashed Potatoes: This is a total time-saver, especially if you have cold mashed potatoes in the fridge. I just add freshly grated potatoes and adjust buttermilk for the right consistency.
- Dairy-Free Option: Swap buttermilk with unsweetened almond milk mixed with a splash of lemon juice for that tartness—works surprisingly well.
- Herb Boost: Add chopped fresh parsley or chives alongside scallions for a herby brightness that’s delightful.
- Cheesy Explosion: Stir in shredded cheddar or gruyere into the batter for melty pockets of cheese inside the pancakes.
How to Make Irish Potato Pancakes Recipe
Step 1: Prepare the Potatoes – Boil and Grate
Start by peeling half of your russet potatoes and cutting them into uniform chunks—this helps them cook evenly. Boil them in salted water until they’re super tender, about 15 minutes. Drain and let cool so you can mash them smoothly without lumps. While those cool, peel and shred the other half of the potatoes using a box grater lined with a clean towel. The towel comes in handy to squeeze out any excess moisture, which helps prevent soggy pancakes later. Mixing these two textures—mashed and shredded—is what gives these pancakes their irresistible character.
Step 2: Mix the Batter
In a bowl, whisk together your dry ingredients: flour, salt, baking soda, and pepper. Then combine the mashed and shredded potatoes in a large mixing bowl, add sliced scallions, and crack in the egg. Stir in the dry mixture to bring everything together. Finally, add the buttermilk slowly, folding it in just until the batter looks like thick pancake batter with no dry flour streaks. If it feels too loose, sprinkle a little more flour; too thick, a touch more buttermilk. It’s a tactile thing you’ll get a feel for in no time.
Step 3: Cook the Pancakes
Heat butter in a heavy skillet (I prefer cast iron, but nonstick works too) over medium heat—make sure it’s nice and bubbly before adding the batter. Scoop about a heaping 1/4 cup of batter per pancake, flattening it gently into a 4-inch circle. Cook them without moving for about 4-6 minutes until the bottom is a golden, crispy brown. Flip carefully and cook the other side the same way. As you finish each batch, keep them warm on a wire rack inside a low oven. Adding fresh butter between batches keeps the crust beautifully flavorful and crisp.
Pro Tips for Making Irish Potato Pancakes Recipe
- Dry Your Shredded Potatoes Thoroughly: Squeezing out excess water prevents soggy pancakes and helps them crisp up perfectly.
- Don’t Overmix: Stir ingredients just until combined; overmixing can make the pancakes dense rather than light and fluffy.
- Use Medium Heat: Cooking at too high heat burns the outsides before the pancakes cook through; medium heat gives you a golden crust and tender center.
- Keep Pancakes Warm in Oven: Placing them on a rack inside a low oven keeps crispness intact while you finish the whole batch.
How to Serve Irish Potato Pancakes Recipe
Garnishes
I’m hardly shy about loading these pancakes up at the table. Scallions sprinkled on top add a fresh pop, and a dollop of sour cream gives a nice cool tang. Sometimes I go cheesy with shredded sharp cheddar right on the warm pancakes for that gooey melty goodness. Crispy cooked bacon or a fried egg on the side rounds out these pancakes into a hearty meal that always feels special.
Side Dishes
These pancakes pair wonderfully with a simple green salad dressed in lemon vinaigrette for a light touch or perhaps roasted veggies if you want something heartier. I’ve also served them alongside sautéed mushrooms or a fresh tomato salad to brighten up the plate.
Creative Ways to Present
For a festive brunch, I’ve layered these pancakes in a stack, nestled between layers of smoked salmon and a swirl of crème fraîche, garnished with dill and capers. They also make cute mini “pancake sliders” topped with pulled pork or corned beef for a fun twist at gatherings.
Make Ahead and Storage
Storing Leftovers
I usually let leftover potato pancakes cool completely on a wire rack, then store them airtight in the fridge. They keep well for up to 3 days. When you reheat, they regain much of the original crisp if treated right.
Freezing
If you want to freeze them, lay cooled pancakes in a single layer on a sheet pan and flash freeze. Once firm, transfer to a freezer bag. I’ve found this method keeps them from sticking together, and they freeze beautifully for up to 2 months.
Reheating
For the crispiest leftovers, I reheat the pancakes in a hot skillet with a little butter or oil for a few minutes on each side. The microwave makes them soft and a bit soggy, so I avoid that if I can.
FAQs
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Can I use leftover mashed potatoes for this Irish Potato Pancakes Recipe?
Absolutely! Using leftover mashed potatoes is a great shortcut and works wonderfully in this recipe. Just mix in freshly grated raw potatoes, scallions, egg, flour mixture, and gradually add buttermilk until the batter is the right consistency. It’s a great way to reduce waste and save time.
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What type of potatoes work best for Irish potato pancakes?
Russet potatoes are ideal because they have high starch content, which helps the pancakes bind well and develop a nice crispy crust. Waxier potatoes can make the mixture too wet or gummy.
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Can I make these potato pancakes ahead of time?
Yes, you can prepare the batter a few hours ahead and keep it refrigerated. Also, cooked pancakes can be stored in the fridge and reheated. Just remember to reheat them in a skillet for the best texture.
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What toppings go best with Irish potato pancakes?
Sour cream, chives or scallions, shredded cheddar cheese, crispy bacon, or a fried egg are classic choices. But feel free to get creative with smoked salmon, chutneys, or even applesauce for a slightly sweet contrast.
Final Thoughts
Honestly, this Irish Potato Pancakes Recipe holds a special place in my kitchen routine. It’s the perfect mix of comforting and crispy, and it’s somehow fancy enough to impress guests but easy enough for a weekday breakfast. Whether you’re embracing your Irish roots or just craving some really good pancakes with a twist, don’t hesitate—I promise you’ll enjoy every bite. I can’t wait to hear how you make this recipe your own, so don’t forget to share your tweaks and toppings with your friends and family!
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Irish Potato Pancakes Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 to 6 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Irish
Description
Boxty is a traditional Irish potato pancake recipe that combines both mashed and grated potatoes to create a crispy, golden pancake with a tender inside. These savory pancakes are cooked on the stovetop and kept warm in the oven, perfect for serving with classic toppings like sour cream, cheddar cheese, bacon, or fried eggs for a deliciously comforting meal.
Ingredients
Potato Batter
- 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
- 2 pounds (907 g) russet potatoes, divided
- 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish
- 1 large egg
- 1 cup (240 ml) buttermilk (see notes)
- 4 1/2 tablespoons (63 g) unsalted butter, divided
For Serving (Optional)
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- 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 flour, 1 teaspoon kosher salt, baking soda, and black pepper. Set aside.
- Boil half the potatoes: Peel 1 pound of potatoes and cut into 1/2-inch pieces. Place in a medium saucepan with 1 teaspoon salt and enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium, and simmer vigorously until potatoes are very tender, about 15 minutes. Drain and let cool slightly.
- Mash boiled potatoes: Transfer boiled potatoes to a large bowl and mash thoroughly with a fork or potato masher until smooth and lump-free.
- Grate remaining potatoes: Peel remaining 1 pound potatoes. Using a box grater over a clean kitchen towel, grate the potatoes. Gather towel edges and carefully squeeze out excess liquid over the sink. Add shredded potatoes to the bowl with the mashed potatoes.
- Combine batter: Stir mashed and grated potatoes together gently. Add sliced scallions and egg, mixing to combine. Stir in flour mixture until incorporated. Using a spatula, gently fold in buttermilk until the batter is thick and pancake-like with no dry flour streaks remaining.
- Cook pancakes: Heat 1 1/2 tablespoons unsalted 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 skillet, flattening each to 4-inch wide by 1/2-inch thick circles. Cook undisturbed until golden brown on the bottom, about 4 to 6 minutes. Flip gently and cook the other side until golden, 4 to 6 minutes more.
- Keep pancakes warm: Transfer cooked pancakes to the prepared wire rack-lined baking sheet and place in the oven to keep warm. Repeat the process with remaining batter in batches of four, adding 1 1/2 tablespoons butter between batches.
- Serve: Sprinkle hot pancakes with remaining 1/4 teaspoon salt and additional scallions for garnish. Serve with optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs as desired.
Notes
- You can substitute leftover mashed potatoes for the freshly boiled and mashed potatoes by starting with 2 cups of cold mashed potatoes, then mixing in freshly grated potatoes, egg, flour mixture, scallions, and buttermilk.
- The buttermilk can be replaced by 3/4 cup whole milk plus 1/4 cup plain yogurt for a similar tang and consistency.
- Use Diamond Crystal kosher salt for accurate seasoning; if using regular table salt, use half the amount specified.
- Russet potatoes are preferred for their texture and starch content, yielding a better pancake consistency.
- Keeping the pancakes warm in the oven until serving helps maintain crispness and texture.
Nutrition
- Serving Size: 1 pancake (assuming 6 pancakes)
- Calories: 230
- Sugar: 1.5 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
