Irish Boxty Potato Pancakes (Printable)

Golden, crispy potato cakes with scallions delivering a fresh, savory twist and tender inside.

# What You'll Need:

→ Potatoes

01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup mashed potatoes

→ Vegetables

03 - 4 scallions, finely sliced

→ Dry Ingredients

04 - 1/2 cup all-purpose flour
05 - 1 tsp baking powder
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ Dairy

08 - 1/2 cup whole milk
09 - 1 large egg
10 - 2 tbsp unsalted butter, melted (plus more for frying)

# Directions:

01 - Place the grated raw potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes.
02 - In a large bowl, combine the grated potatoes, mashed potatoes, and scallions. Mix thoroughly to distribute ingredients evenly.
03 - In a separate bowl, whisk together the flour, baking powder, salt, and pepper until well combined.
04 - Add the dry ingredients to the potato mixture and mix gently until just incorporated. Avoid overmixing to prevent tough pancakes.
05 - In another bowl, whisk the milk, egg, and melted butter until smooth. Pour this into the potato mixture and stir until just combined.
06 - Heat a large skillet or griddle over medium heat. Add a thin layer of butter and allow it to melt and coat the surface evenly.
07 - Drop heaping spoonfuls of the batter onto the skillet. Use the back of the spoon to flatten each to about 1/2 inch thickness for even cooking.
08 - Cook for 3-4 minutes per side until golden brown and crisp. Work in batches as needed, adding more butter to the skillet between batches.
09 - Transfer cooked pancakes to a paper towel-lined plate to drain excess butter. Serve hot, garnished with sour cream and chives if desired.

# Expert Tips:

01 -
  • The contrast between shatteringly crisp edges and impossibly tender centers creates something magical in every bite
  • These pancakes transform humble ingredients into something that feels like a celebration of Irish comfort food
  • They reheat beautifully so you can make a big batch and have breakfast sorted for days
02 -
  • Squeezing every last drop of liquid from the grated potatoes makes the difference between soggy and spectacular boxty
  • Overmixing the batter develops gluten and makes tough pancakes, so stir just until everything is combined
  • Medium heat is crucial, too high and they'll burn before cooking through, too low and they'll absorb too much butter
03 -
  • Use the largest holes on your box grater for the raw potatoes to create better texture
  • Let the batter rest for 10 minutes before frying for more consistent results

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