Irish Boxty Potato Pancakes (Printable)
Crispy-tender Irish-style potato pancakes brightened with scallions, ideal for breakfast or savory sides.
# What You'll Need:
→ Potatoes
01 - 14 oz (about 3 medium) starchy potatoes, peeled and cut into chunks
02 - 7 oz (about 2 medium) raw starchy potatoes, peeled and grated
→ Dairy
03 - 1/4 cup whole milk
04 - 3 tbsp unsalted butter, melted (plus extra for frying)
→ Vegetables
05 - 3 scallions (spring onions), finely sliced
→ Dry Ingredients
06 - 1/2 cup all-purpose flour
07 - 1 tsp baking powder
08 - 1/2 tsp fine sea salt
09 - 1/4 tsp freshly ground black pepper
→ Optional Serving
10 - Sour cream, chives, or extra scallions for serving
# Directions:
01 - Boil the potato chunks in salted water for 10–12 minutes until fork-tender. Drain well and mash until smooth. Let cool slightly.
02 - Place the grated raw potatoes in a clean tea towel and squeeze out as much moisture as possible.
03 - In a large bowl, combine mashed potatoes, grated potatoes, scallions, milk, melted butter, flour, baking powder, salt, and pepper. Mix until a thick batter forms.
04 - Heat a large nonstick skillet or griddle over medium heat and add a little butter.
05 - Scoop 2–3 tablespoons of batter per pancake into the pan, flattening gently with a spatula.
06 - Cook for 3–4 minutes per side, or until golden brown and crisp. Work in batches, adding more butter as needed.
07 - Transfer cooked boxty to a plate and keep warm while you finish the batch.
08 - Serve hot, topped with sour cream, extra scallions, or chives if desired.
# Cooking Tips:
01 -
- The secret dual-potato method creates the most incredible texture contrast, light and fluffy inside with a golden crusted exterior
- These come together in under 40 minutes but taste like something that simmered all day
02 -
- Removing every bit of moisture from the grated potatoes is the difference between light and fluffy versus dense and heavy
- Don't crowd the pan, give each pancake room to breathe or they'll steam instead of crisp
03 -
- Use a mix of butter and oil for frying, butter gives flavor but oil prevents burning
- Let the batter rest for 10 minutes before cooking, this hydrates the flour for better texture