Irish Boxty Potato Pancakes (Printable)

Golden potato pancakes with scallions, crisp outside and tender inside, perfect for any meal.

# What You'll Need:

→ Potatoes

01 - 1 lb starchy potatoes, peeled (about 3 medium)
02 - ½ lb waxy potatoes, peeled (about 2 medium)

→ Dairy

03 - ½ cup whole milk
04 - 2 tbsp unsalted butter, melted
05 - 1 large egg

→ Vegetables & Aromatics

06 - 4 scallions (spring onions), finely sliced

→ Dry Ingredients

07 - ½ cup all-purpose flour
08 - 1 tsp baking powder
09 - ¾ tsp salt
10 - ¼ tsp ground black pepper

→ For Frying

11 - 2 tbsp unsalted butter or vegetable oil

# Directions:

01 - Grate the starchy potatoes on a box grater. Place in a clean towel and squeeze out as much moisture as possible.
02 - Boil the waxy potatoes in salted water until tender, about 10–12 minutes. Drain and mash until smooth.
03 - In a large bowl, combine the grated raw potatoes, mashed potatoes, milk, melted butter, and egg. Mix until well combined.
04 - Add the flour, baking powder, salt, and pepper. Stir to form a thick batter.
05 - Fold in the sliced scallions until evenly distributed throughout the batter.
06 - Heat a large skillet over medium heat and add a tablespoon of butter or oil.
07 - Drop ¼-cup portions of batter into the pan, flattening each to about ½ inch thick.
08 - Cook for 3–4 minutes per side, until golden brown and crispy. Repeat with remaining batter, adding more butter or oil as needed.
09 - Serve hot, garnished with extra scallions if desired.

# Expert Tips:

01 -
  • The contrast between the shatteringly crisp exterior and pillow-soft interior is absolutely addictive
  • These pancakes come together faster than you'd think and use ingredients you probably already have
  • They're infinitely adaptable and work beautifully for breakfast, lunch, or dinner
02 -
  • Removing excess moisture from the grated potatoes is absolutely nonnegotiable for achieving that perfect crunch
  • Letting the batter rest for 10 minutes before cooking can improve the texture even more
  • These are best eaten immediately, but you can keep them warm in a 200°F oven while finishing batches
03 -
  • Clarified butter gives the crispiest results because it has a higher smoke point
  • A cast iron skillet conducts heat beautifully and creates the most even golden crust

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