Irish Boxty Potato Pancakes (Printable)

Crisp and tender Irish boxty flavored with fresh scallions, ideal as a side or light meal option.

# What You'll Need:

→ Potatoes

01 - 1 lb starchy potatoes (such as Russet), peeled and divided

→ Dairy

02 - ½ cup whole milk
03 - 2 tbsp unsalted butter, melted, plus extra for frying

→ Fresh Produce

04 - 2 scallions (spring onions), thinly sliced

→ Baking & Pantry

05 - ½ cup all-purpose flour
06 - 1 large egg
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper

# Directions:

01 - Grate half of the potatoes using a box grater. Place the grated potatoes in a clean tea towel and squeeze out as much moisture as possible.
02 - Boil the remaining potatoes in salted water until tender, about 10-12 minutes. Drain well and mash until smooth.
03 - In a large bowl, combine the grated raw potatoes, mashed potatoes, flour, egg, milk, melted butter, scallions, salt, and pepper. Mix until a thick batter forms.
04 - Heat a large nonstick skillet or griddle over medium heat and brush with a little butter.
05 - Drop heaping tablespoons of batter into the pan, flattening gently to form pancakes about ½ inch thick. Cook for 3-4 minutes per side, or until golden brown and crisp.
06 - Transfer cooked pancakes to a plate lined with paper towels. Repeat with remaining batter, adding more butter as needed. Serve hot, garnished with extra scallions if desired.

# Expert Tips:

01 -
  • The contrast between that shattering crisp outside and impossibly soft interior still makes me weak in the knees
  • Scallions add a fresh bite that cuts through all that potato comfort in the best way
  • You probably have everything you need right now, no special trips required
02 -
  • Removing every bit of moisture from the grated potatoes is absolutely essential or they'll steam instead of crisp up
  • Don't make your pancakes too thick or the inside won't cook through before the outside burns
  • Letting the batter rest for 10 minutes actually helps the flour absorb the liquid, though I rarely remember to do this
03 -
  • Cook these in batches and keep them warm in a 200°F oven if you're feeding a crowd
  • The butter in the pan should foam but not brown—adjust your heat if you see it getting too dark

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