If you’ve ever wanted to make something that feels like a warm hug on a plate, I’ve got just the thing for you. This Irish Potato Pancakes Recipe is one of those timeless dishes that brings a little bit of Ireland right into your kitchen. It’s crispy on the outside, tender and flavorful on the inside, and absolutely perfect for breakfast, brunch, or even a cozy dinner. Believe me, once you try these fluffy yet crispy potato pancakes, you’ll be hooked—my family sure is, and I’m betting yours will go crazy for them too!
Why You’ll Love This Recipe
- Comforting and Crispy: You get a perfect golden crust with a tender, melt-in-your-mouth center every time.
- Simple Ingredients: Made with everyday pantry staples like potatoes, flour, and buttermilk, so it’s easy to whip up anytime.
- Versatile Serving Options: Whether you top them with sour cream, bacon, or eggs, these pancakes can be dressed up or kept simple.
- Family Favorite: This recipe never lasts long in my house, making it a guaranteed crowd-pleaser.
Ingredients You’ll Need
These ingredients work together to create that iconic Irish potato pancake texture and flavor — a little crispy, a little fluffy, and wonderfully savory. When you’re shopping, look for firm russet potatoes and really fresh scallions to bring the flavor alive.
- All-purpose flour: Helps bind the potatoes and gives a slight structure without weighing the pancakes down.
- Kosher salt: Crucial for seasoning and balancing out the flavors — remember to adjust if using table salt!
- Baking soda: Adds just a slight lift to keep the pancakes tender.
- Black pepper: Freshly ground for that mild kick and warming aroma.
- Russet potatoes: Perfect for baking or boiling, their starchy nature gives great texture for pancakes.
- Scallions: Adds brightness and a subtle onion flavor that wakes up the whole dish.
- Egg: Acts as a binder and adds richness.
- Buttermilk: Makes the batter tender and adds a tangy depth — I love how it complements the potatoes.
- Unsalted butter: For frying — it gives the pancakes that irresistible golden crust and buttery flavor.
Variations
I love customizing this Irish Potato Pancakes Recipe depending on what’s in the fridge and my mood. Don’t hesitate to play around a bit — you might discover a new family favorite!
- Using leftover mashed potatoes: When life gives you leftovers, use them! I’ve found this recipe works amazingly well with cold mashed potatoes, which saves time and adds even more creaminess.
- Dairy swap: If you’re out of buttermilk, mixing whole milk with plain yogurt works just as well and keeps the pancakes tender.
- Add herbs: For a fresh twist, sprinkle in chopped parsley or chives—this always brightens up the flavors for me.
- Make it vegan: You can swap the egg for a flaxseed “egg” and fry in a plant-based butter substitute; it won’t be traditional, but it’ll still be tasty!
How to Make Irish Potato Pancakes Recipe
Step 1: Prep Your Potatoes – Boil and Grate
Start by peeling and boiling half the potatoes until they’re tender, which usually takes about 15 minutes. While those are cooling enough to handle, grate the other half raw potatoes using the largest holes on your grater, then squeeze out the liquid by wrapping them tightly in a towel and wringing them over the sink. This step is key because if the grated potatoes hold onto too much water, the batter will be soggy and not crisp up nicely. I discovered this little trick after my first failed attempt when pancakes just fell apart!
Step 2: Mix It Up
Next, combine your mashed boiled potatoes with the drained grated ones in a big bowl. Add sliced scallions, the beaten egg, and the flour mixture (flour, salt, baking soda, and pepper). Pour in the buttermilk a little at a time until you get a thick, pancake-like batter. Here’s what I’ve learned: stirring gently—just until combined—keeps your pancakes tender without overworking the mixture.
Step 3: Fry to Golden Perfection
Heat butter in a cast-iron or nonstick skillet until it’s melted and bubbling. Then, drop in 1/4 cup dollops of the batter, flattening each to about 4 inches wide and 1/2-inch thick. Cook undisturbed for 4 to 6 minutes on the first side until golden and crisp, then flip carefully and cook the same on the other side. Don’t rush this part! Patience here leads to that perfect crunch. I like to keep finished pancakes warm on a wire rack set over a baking sheet in a low oven — this keeps them crisp without drying out.
Step 4: Season and Serve
Right after frying, sprinkle your pancakes with a little extra salt and some chopped scallions. These final touches highlight the flavors wonderfully. Serve hot with your favorite toppings such as sour cream, shredded cheddar, or even crispy bacon and fried eggs if you want to turn it into a hearty meal. I promise, you’ll love how versatile these are!
Pro Tips for Making Irish Potato Pancakes Recipe
- Squeeze Out Excess Moisture: Getting the raw grated potatoes dry is the biggest step to crispy pancakes—don’t skip it!
- Keep Them Warm But Crisp: I like to use a wire rack on a baking sheet inside a low oven to keep the pancakes warm without the bottoms steaming and getting soggy.
- Don’t Overmix: Stirring until just combined keeps your pancakes light and luscious, avoiding a gummy texture.
- Use the Right Pan: Cast iron is my go-to for even heat and a nicely crisped crust, but a quality nonstick works well, too.
How to Serve Irish Potato Pancakes Recipe
Garnishes
I’m a big fan of simple garnishes that add both color and flavor. Freshly chopped scallions sprinkled on top bring a lovely pop of green and a bit of gentle onion flavor that I adore. A dollop of sour cream is my go-to finishing touch—it adds creamy tang that cuts through the richness perfectly. But don’t be shy to try shredded cheddar or crispy bacon bits, especially if you’re making these for a brunch party!
Side Dishes
I usually pair these potato pancakes with fried or poached eggs for a complete meal. They also go great alongside sautéed greens or a fresh salad if you want to balance the meal with some veggies. On more casual occasions, crispy bacon or sausages turn this into a perfect hearty breakfast feast.
Creative Ways to Present
For special occasions, I stack these Irish Potato Pancakes with alternating layers of cheddar and smoked salmon, then top them with crème fraîche and dill. It immediately feels fancy and festive. Another fun idea is to make mini versions — just dollop smaller amounts of batter into the pan — perfect for appetizers or canapé-style servings.
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers, I let the pancakes cool completely and then store them in an airtight container in the refrigerator for up to 3 days. This way, I can easily reheat them for a snack or quick meal the next day without losing much of that fresh-cooked flavor.
Freezing
If you want to make these in a big batch, freezing works like a charm. I freeze them in a single layer on parchment-lined baking sheets, then transfer to a freezer-safe bag or container. This prevents sticking and lets me pull out as many as I need for quick breakfasts or sides on busy mornings.
Reheating
To reheat, I find the oven or toaster oven works best to keep that crispy crust alive. Just pop the pancakes on a baking sheet at 350°F for about 10 minutes or until heated through. Avoid the microwave unless you’re in a hurry—microwaving makes them soggy too quickly!
FAQs
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Can I make this Irish Potato Pancakes Recipe with sweet potatoes?
Sweet potatoes will give you a different flavor and texture—sweeter and softer. You can try substituting all or part of the russet potatoes, but expect a moister batter and softer pancakes. You might need to adjust the flour slightly to avoid sogginess.
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Do I have to use buttermilk?
Buttermilk adds a nice tang and tenderness, but no worries if you don’t have any. You can substitute a mix of whole milk and plain yogurt or use regular milk with a teaspoon of lemon juice or vinegar to mimic buttermilk’s acidity.
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Why are my potato pancakes soggy?
The most common culprit is excess moisture, especially from the grated raw potatoes. Make sure to squeeze out as much liquid as possible using a kitchen towel. Also, avoid overcrowding the pan while frying, and cook them over medium heat to get a crisp crust.
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Can I make these ahead and reheat?
Absolutely! Make them ahead, store in the fridge or freezer, and reheat in the oven or toaster oven to restore that wonderful crispiness. It’s a great way to enjoy them with minimal prep later.
Final Thoughts
This Irish Potato Pancakes Recipe holds a special place in my kitchen and my heart. It’s simple but packed with that comforting, homemade goodness that feels like an instant mood-lifter. Whether you’re craving a cozy breakfast or a fun dinner side, give these boxty a try—you’ll appreciate how approachable and delicious they are. Once you master the technique and find your favorite garnishes, you’ll have a recipe to come back to over and over. Trust me, invite a few friends over and watch these disappear in no time!
Print
Irish Potato Pancakes Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 to 6 servings
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: Irish
Description
Traditional Irish potato pancakes known as Boxty, made with a combination of boiled and grated potatoes, scallions, and buttermilk, pan-fried until golden and crispy. Perfect served with sour cream, cheddar cheese, bacon, or fried eggs for a hearty breakfast or comforting side dish.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (4 1/2 ounces; 127 g)
- 2 1/2 teaspoons Diamond Crystal kosher salt, divided (use half as much for table salt)
- 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 (can substitute with 3/4 cup whole milk and 1/4 cup plain yogurt)
- 4 1/2 tablespoons (63 g) unsalted butter, divided
Optional Toppings
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Preheat and Prepare Rack: 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 the pancakes warm after cooking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon kosher salt, baking soda, and black pepper. Set aside this seasoned flour mixture.
- Boil Potatoes: Peel 1 pound of the potatoes and cut into 1/2-inch pieces. Place in a medium saucepan with 1 teaspoon kosher salt and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously until potatoes are very tender, about 15 minutes. Drain and let cool in a colander for about 10 minutes.
- Mash Boiled Potatoes: Transfer the drained boiled potatoes to a large bowl. Mash thoroughly with a fork or potato masher until smooth with no lumps remaining.
- Grate Raw Potatoes: While the boiled potatoes cool, peel the remaining 1 pound of potatoes. Using a box grater over a clean kitchen towel, shred the potatoes. Gather the towel edges and carefully squeeze out excess liquid from the shredded potatoes over the sink.
- Combine Potatoes: Add the grated potatoes to the mashed potatoes bowl. Stir gently with a fork or fingers until just combined.
- Add Remaining Ingredients: Mix in sliced scallions and the egg until evenly incorporated. Stir in the flour mixture until there are no visible dry spots. Gradually add the buttermilk and gently fold until the batter is thick, similar to pancake batter, with no flour streaks.
- Heat Butter and Cook Pancakes: In a large nonstick or cast iron skillet, melt 1 1/2 tablespoons (21 g) butter over medium heat until bubbling. Drop four heaping 1/4-cup portions of batter into the skillet, flattening each into a 4-inch wide, 1/2-inch thick pancake. Cook undisturbed for 4–6 minutes until golden brown on the bottom.
- Flip and Cook Second Side: Carefully flip the pancakes and cook for another 4–6 minutes until golden brown on the other side. Transfer cooked pancakes to the prepared wire rack on the baking sheet and keep warm in the oven at 200℉ (95℃).
- Repeat Cooking: Repeat cooking in batches of four pancakes, adding 1 1/2 tablespoons of butter between each batch, until all batter is used.
- Finish and Serve: Sprinkle cooked pancakes with the remaining 1/4 teaspoon kosher salt and garnish with additional scallions. Serve warm with optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs.
Notes
- Leftover mashed potatoes can be used instead of fresh boiled ones. Use 2 cups of cold leftover mashed potatoes, then mix in grated potatoes, egg, flour mixture, and scallions. Start with 1/2 cup (120 ml) buttermilk, adding more slowly if needed to reach thick batter consistency.
- Buttermilk can be substituted with a combination of 3/4 cup whole milk and 1/4 cup plain yogurt.
Nutrition
- Serving Size: 1 pancake (approx. 1/4 of recipe)
- Calories: 220
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
