If you’ve ever wanted to master a classic Irish comfort food that’s crispy on the outside, tender on the inside, and downright addictive, you’ve got to try this Irish Potato Pancakes Recipe. I absolutely love how these come together with a mix of shredded and mashed potatoes, giving you that perfect texture every time. Whether it’s for a hearty breakfast or a cozy dinner, these pancakes have become a go-to in my kitchen—and I think once you try them, they will be in yours too.
Why You’ll Love This Recipe
- Perfect Texture Mash & Shred Combo: You’ll find this mix gives the pancakes a dreamy balance of crispy edges and fluffy centers.
- Simple Ingredients, Incredible Flavor: With straightforward pantry staples like potatoes, scallions, and buttermilk, you get authentic taste without fuss.
- Customizable Toppings: From sour cream to crispy bacon, you can dress these up or keep it classic—it’s totally your call.
- Make-Ahead Friendly: I learned that using leftover mashed potatoes speeds things up and still delivers amazing results.
Ingredients You’ll Need
The beauty of this Irish Potato Pancakes Recipe is how each ingredient plays a role in creating that signature taste and texture. You’ll want good russet potatoes for fluffiness and starchiness, and fresh scallions to add a bit of sharpness. Buttermilk is the secret to tender pancakes with a subtle tang, but I’ve also tried yogurt and milk, which work well if you’re out of buttermilk.
- Russet potatoes: These are perfect for their starchy, fluffy qualities that make the pancakes light yet crispy.
- All-purpose flour: Helps bind the mixture without weighing it down.
- Diamond Crystal kosher salt: I recommend this for seasoning but adjust if you’re using table salt.
- Baking soda: Adds a bit of lift for a lighter texture, especially important since potatoes can be dense.
- Freshly ground black pepper: Gives just the right touch of warmth and spice.
- Scallions: These brighten up the flavor and add a fresh, mild onion note.
- Large egg: Acts as a binder and adds richness to the batter.
- Buttermilk: Adds moisture, tang, and helps tenderize the batter.
- Unsalted butter: Used for frying, it gives the pancakes a golden, crispy crust.
Variations
While this Irish Potato Pancakes Recipe is a classic, I love mixing things up now and then depending on what I have in the fridge or the occasion. You’ll enjoy experimenting with these tweaks to make it your own.
- Using Leftover Mashed Potatoes: This is my shortcut when time is tight—just add shredded potatoes and adjust liquid for perfect batter consistency.
- Vegan Variation: I’ve swapped the egg for flaxseed meal mixed with water and replaced butter with olive oil; it’s surprisingly good!
- Cheese-Infused: Add shredded sharp cheddar directly into the batter for an extra rich and melty surprise—my family adores this twist.
- Herb Boost: Fresh parsley or chives stirred in with scallions adds a burst of green flavor that feels fresh and homemade.
How to Make Irish Potato Pancakes Recipe
Step 1: Prep Your Potatoes – Boil & Shred
Start by peeling half of your russet potatoes and cutting them into roughly 1/2-inch chunks. Boil them in salted water until fork-tender, about 15 minutes, then drain and let cool just enough to handle. Meanwhile, peel the other half and shred them using a box grater onto a clean kitchen towel—then get ready for a little workout as you squeeze out the excess liquid. I found that getting as much moisture out as possible here is key to avoiding soggy pancakes.
Step 2: Make the Batter – Mix and Fold
In a medium bowl, whisk the flour, salt, baking soda, and freshly ground black pepper. Then combine the smooth mashed potatoes with your freshly shredded potatoes in a large bowl. Toss in the sliced scallions, and crack in the egg. Gradually stir in the flour mixture. Finally, add the buttermilk, folding gently until you have a thick, pancake-like batter—if you spot any dry flour, keep stirring a bit more. It’s a little bit like magic seeing all those textures come together to create something bound for the skillet.
Step 3: Cook to Golden Perfection
Heat a generous pat of butter in a large nonstick or cast iron skillet over medium heat until bubbling. Drop in dollops of the batter (about 1/4 cup each) and gently press them into rounds about 4 inches across and half an inch thick. Resist the urge to move them around—you want those edges crisp and golden, which takes about 4 to 6 minutes per side. Once cooked, place them on a wire rack set over a baking sheet and pop into a 200°F oven to keep warm while you do batches two and three, adding fresh butter between batches. This way, they stay crispy and warm, ready for the table.
Pro Tips for Making Irish Potato Pancakes Recipe
- Drain Those Shreds Well: Squeezing out liquid from shredded potatoes is a game-changer to avoid sogginess.
- Don’t Rush the Flip: Only flip your pancakes when edges look set and bottoms are deeply golden to prevent breaking.
- Keep Them Warm: Using a low-temp oven helps hold pancakes’ crispiness without drying them out while cooking batches.
- Adjust Buttermilk Gradually: Add liquid slowly to get batter just right — too thin and it won’t hold, too dry and it won’t crisp.
How to Serve Irish Potato Pancakes Recipe
Garnishes
I love topping these potato pancakes with a sprinkle of extra fresh scallions for color and crunch. But honestly, the classics like a dollop of sour cream or a handful of shredded cheddar cheese take this to the next level—creamy and melty is always a win in my book. Bacon bits or a perfectly fried egg on top make it feel like a meal that’s as indulgent as it is comforting.
Side Dishes
These pancakes pair beautifully with simple sides like sautéed greens or a fresh green salad to balance richness. My family often serves them with roasted vegetables or alongside a hearty Irish stew for a meal that really hits the spot. If you’re going the breakfast route, crispy sausage or smoked salmon are fabulous companions.
Creative Ways to Present
For special occasions, I like stacking the pancakes with layers of smoked salmon and a bit of cream cheese, garnished with dill and capers—it feels fancy but is totally doable at home. Another fun idea is to make mini versions as finger food for brunch parties, topped with sour cream and radish slices. These little personal touches turn a humble dish into something memorable.
Make Ahead and Storage
Storing Leftovers
I always store leftover potato pancakes in an airtight container in the fridge, separated by parchment paper to prevent sticking. They keep well for up to 3 days—perfect for quick breakfasts or snacks. When I’ve done this, reheating them on the stove gives the best results and keeps the crispy edge intact.
Freezing
Believe it or not, these pancakes freeze beautifully. I lay them out on a baking sheet to flash freeze individually, then transfer them to a resealable freezer bag. This way, you can pull out a few to reheat without thawing the whole batch. It’s been a lifesaver for busy mornings.
Reheating
My favorite way to reheat leftover Irish Potato Pancakes Recipe is in a skillet over medium heat with a tiny bit of butter. This crisps them back up nicely—microwaving just makes them soggy, so I avoid that if I can. If you’re in a hurry, a toaster oven works too!
FAQs
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Can I use other types of potatoes for this Irish Potato Pancakes Recipe?
While russet potatoes are ideal due to their high starch content which creates fluffier pancakes, you can use Yukon Gold potatoes if needed. Just be aware that waxy potatoes might result in a denser texture and less crispiness.
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What if I don’t have buttermilk on hand?
You can substitute buttermilk with a mix of 3/4 cup whole milk and 1/4 cup plain yogurt or add a tablespoon of lemon juice or white vinegar to milk and let it sit for 5 minutes. This provides the acidity that tenderizes the batter.
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How do I keep the pancakes from falling apart?
Be sure to drain the shredded potatoes well and add the egg and flour as binders in the right amounts. Also, don’t flip the pancakes too early—they need a golden crust to hold together properly.
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Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter ahead or even cook the pancakes and keep them warm in a low oven until ready to serve. Leftovers reheat well on the stove or in a toaster oven.
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What toppings do you recommend with Irish Potato Pancakes?
Sour cream, shredded cheddar, crispy bacon bits, or a sunny-side-up egg are classic and delicious. Fresh scallions or chives add a nice pop of color and brightness too.
Final Thoughts
When I first tried making Irish Potato Pancakes Recipe, I was amazed at how such simple ingredients could come together into something so comforting and delicious. They’ve become a reliable favorite when I want food that feels like a warm hug from the inside. I know you’ll enjoy making these, and once you get the hang of the draining and cooking steps, they’re pretty straightforward. So go ahead, try this recipe—you’ll be rewarded with golden, crispy, melt-in-your-mouth potato pancakes that might just become your next family classic!
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Irish Potato Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 pancakes (serves 4 to 6)
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: Irish
Description
Boxty is a traditional Irish potato pancake recipe featuring a blend of mashed and shredded potatoes combined with scallions, flour, and buttermilk. These golden, crispy pancakes are pan-fried to perfection and served warm, making a comforting and classic Irish dish that can be topped with sour cream, cheddar cheese, bacon, or fried eggs.
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
Wet Ingredients
- 1 large egg
- 1 cup (240 ml) buttermilk (see notes for substitutions)
- 4 1/2 tablespoons (63 g) unsalted butter, divided
For Serving (Optional)
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Prepare Oven and Seasoning: Adjust oven rack to the middle position and preheat oven to 200℉ (95℃). Line a baking sheet with a wire rack and set aside to keep cooked pancakes warm. In a medium bowl, whisk together flour, 1 teaspoon kosher salt, baking soda, and black pepper; set aside.
- Cook Potatoes: Peel 1 pound of russet 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 to medium and simmer vigorously for about 15 minutes until potatoes are very tender. Drain and let cool in colander for about 10 minutes. Transfer to a large bowl and mash potatoes until smooth with no lumps.
- Grate Raw Potatoes: While the boiled potatoes cool, peel the remaining 1 pound of potatoes. Shred them using a box grater over a clean kitchen towel. Gather the towel edges and squeeze out excess liquid over the sink. Add the shredded potatoes to the mashed potatoes bowl and stir gently to combine.
- Mix Batter: Add sliced scallions and egg to the potato mixture, stirring to combine. Gradually incorporate the flour mixture until fully mixed. Using a spatula, gently stir in buttermilk until the batter resembles a thick pancake consistency with no dry flour streaks.
- 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 the skillet, flattening to 4-inch wide, 1/2-inch thick circles. Cook undisturbed for 4 to 6 minutes until golden brown on the bottom. Flip carefully and cook the other side for an additional 4 to 6 minutes until golden brown.
- Keep Warm: Transfer cooked pancakes to the wire rack on the baking sheet and place in the preheated oven to keep warm. Repeat cooking in 3 batches total, adding 1 1/2 tablespoons of butter to the skillet between batches.
- Serve: Sprinkle hot boxty pancakes with remaining 1/4 teaspoon salt and extra scallions for garnish. Serve warm with optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs.
Notes
- You can substitute leftover mashed potatoes for fresh boiled potatoes. Use 2 cups cold leftover mashed potatoes, then add freshly grated potatoes, egg, flour mixture, and scallions. Start with 1/2 cup (120 ml) buttermilk, adding more gradually as needed to achieve thick pancake batter consistency.
- Buttermilk can be substituted with 3/4 cup whole milk combined with 1/4 cup plain yogurt for similar tang and moisture.
- Use Diamond Crystal kosher salt as instructed for accurate seasoning; adjust amounts if using table salt.
- Russet potatoes are recommended for their starchy texture, but other starchy potatoes can be used.
- For crispier pancakes, ensure to squeeze out as much liquid as possible from the grated potatoes.
Nutrition
- Serving Size: 2 pancakes (approximately 150 g)
- Calories: 280
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
