If you’ve ever wanted to master the perfect Irish Potato Pancakes Recipe, you’re in the right place. I absolutely love how this recipe yields crispy, golden edges with a tender, flavorful center every single time. It’s simple, comforting, and endlessly versatile—trust me, once you try it, you’ll be hooked!
Why You’ll Love This Recipe
- Authentic Flavor: Made with a mix of boiled and shredded potatoes for a traditional Irish texture.
- Simple Ingredients: No fancy additions needed—just pantry staples that come together beautifully.
- Perfect for Any Meal: Great for breakfast, brunch, or even a cozy dinner accompaniment.
- Family Favorite: My family goes crazy for these, and I bet yours will too!
Ingredients You’ll Need
To nail this Irish Potato Pancakes Recipe, you’ll want to use the right type of potatoes and fresh ingredients. Each plays a role in creating the fluffy-yet-crispy texture that makes these pancakes stand out.
- Russet Potatoes: These starchy potatoes give the best texture, balancing fluffiness and crispness.
- All-Purpose Flour: Helps bind everything without overpowering the delicate potato flavor.
- Baking Soda: Just a touch to lighten the batter for a tender bite.
- Kosher Salt: Adds the right seasoning; remember, if you use table salt, use less by volume.
- Freshly Ground Black Pepper: For a gentle, warming spice note.
- Scallions: They add a fresh, mild onion flavor and lovely green color.
- Egg: Acts as a binder to keep the pancakes together.
- Buttermilk: Brings richness and a slight tang that brightens the flavors.
- Unsalted Butter: Essential for frying to get those golden, crispy edges without burning.
Variations
I love how flexible this Irish Potato Pancakes Recipe is—you can easily mix in your favorite flavors or tweak it for dietary needs. Don’t be shy about making it yours!
- Cheesy Boost: I sometimes stir in shredded cheddar right into the batter for an extra savory punch—I promise it’s delicious.
- Gluten-Free Swap: Try using a gluten-free flour blend instead of all-purpose flour; just keep an eye on batter consistency.
- Dairy-Free Version: Replace buttermilk with unsweetened almond or oat milk and use oil instead of butter for frying.
- Added Herbs: Throw in fresh parsley or chives for a fresh herbaceous twist; it brightens the pancakes wonderfully.
How to Make Irish Potato Pancakes Recipe
Step 1: Prep Your Ingredients (Potatoes Done Two Ways!)
Start by peeling and chopping half the potatoes, then boil them until tender—about 15 minutes. While they’re cooling, grate the raw remaining potatoes and squeeze out the excess liquid using a clean kitchen towel. This combo of boiled and grated potatoes is an old Irish technique that gives you that perfect texture: soft inside, crispy outside.
Step 2: Combine and Season
Mix your dry ingredients—flour, baking soda, salt, and pepper—in a bowl. Then fold in the boiled mashed potatoes, grated potatoes, scallions, egg, and buttermilk. Be gentle when stirring—overmixing can make the pancakes dense. You want a thick but pourable batter, kind of like a thick pancake batter.
Step 3: Sizzle Those Pancakes
Heat butter in a skillet over medium heat. Drop ¼ cup dollops of batter and press them lightly into 4-inch rounds. Cook for about 4 to 6 minutes on each side until golden and crisp. Patience is key here—don’t flip too early or you risk breaking them. Keep batches warm in a low oven as you cook.
Pro Tips for Making Irish Potato Pancakes Recipe
- Use Russet Potatoes: Their starchiness makes all the difference between a soggy and a crispy pancake—trust me, I learned this the hard way!
- Don’t Skip Squeezing Out Moisture: Ringing out the grated potatoes keeps the batter from turning watery, ensuring crisp edges.
- Low and Slow Cooking: Medium heat and patience develop that perfect golden crust without burning.
- Keep Pancakes Warm in Oven: I always set mine on a wire rack in a 200℉ oven so they stay warm and don’t get soggy while cooking the rest.
How to Serve Irish Potato Pancakes Recipe
Garnishes
For me, scallions sprinkled on top add that fresh pop of color and flavor every time, but I love how a dollop of sour cream adds a cool tang that pairs perfectly with the crispy edges. Don’t be afraid to sprinkle some shredded cheddar cheese or crisp bacon bits for a truly indulgent experience.
Side Dishes
I often serve these Irish potato pancakes alongside fried eggs for a hearty breakfast or brunch. They also pair wonderfully with simple sautéed greens or a fresh salad to balance out the richness.
Creative Ways to Present
For special occasions, I like stacking them like mini towers with layers of crispy bacon and a fried egg on top, drizzled with hot sauce or a dollop of crème fraîche. It’s always a hit and looks way fancier than it feels to make.
Make Ahead and Storage
Storing Leftovers
My go-to method for leftovers is to cool the pancakes completely, then store them in an airtight container in the fridge. They stay good for up to 3 days and still taste fantastic when reheated properly.
Freezing
I freeze extras by flash-freezing them on a baking sheet first, then transferring to a freezer bag. This way they don’t stick together, and when you want a quick meal, you can reheat them straight from frozen.
Reheating
The best way I’ve found to reheat these is in a hot skillet with a little butter, which revives their crispiness nicely. Microwave reheating usually makes them a bit soggy, so try to avoid that if you can.
FAQs
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Can I use leftover mashed potatoes for this Irish Potato Pancakes Recipe?
Absolutely! Using leftover mashed potatoes is a great shortcut. Just mix them with freshly grated potatoes, egg, flour mixture, scallions, and buttermilk. You might need to adjust the amount of buttermilk so the batter has a thick but pourable consistency.
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What type of potatoes works best for Irish Potato Pancakes?
Russet potatoes are your best bet due to their starchy nature, which helps produce that fluffy interior and crispy exterior. Waxy potatoes tend to make the pancakes a bit gummy, so I avoid them.
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Can I make this recipe dairy-free?
Yes, you can swap the buttermilk for a mix of plant-based milk and a splash of lemon juice or vinegar, and use oil instead of butter for frying. The pancakes will still turn out tasty, though the flavor will be slightly different.
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How do I get the pancakes extra crispy?
Make sure to fully squeeze out the excess water from the grated potatoes and cook the pancakes over medium heat without flipping too soon. Finishing them on a wire rack helps keep them crisp, too.
Final Thoughts
This Irish Potato Pancakes Recipe has become a comfort classic in my kitchen. I love how it’s both simple and so satisfying, perfect for those cozy mornings or even a casual dinner. I really hope you give this recipe a try—it’s one of those dishes that just feels like a warm hug on a plate, and I’m pretty sure you’ll feel the same after your first bite.
Print
Irish Potato Pancakes Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Irish
Description
Boxty, traditional Irish potato pancakes, combine mashed and shredded potatoes to create crispy, golden-brown pancakes with a tender inside. Served warm and optionally topped with sour cream, cheddar cheese, bacon, or fried eggs, they make a comforting and versatile dish perfect for breakfast or any meal.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (4 1/2 ounces; 127 g)
- 2 1/2 teaspoons Diamond Crystal kosher salt, divided (use 1 1/4 teaspoons 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
Dairy and Eggs
- 1 large egg
- 1 cup (240 ml) buttermilk (can substitute with 3/4 cup whole milk + 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 Oven and Prepare Rack: Adjust your oven rack to the middle position and preheat the oven to 200℉ (95℃). Line a baking sheet with a wire rack and set aside to keep pancakes warm after cooking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1 teaspoon kosher salt, baking soda, and black pepper; set aside for later use.
- Boil Half the Potatoes: Peel 1 pound of russet potatoes and cut into 1/2-inch pieces. Place them in a saucepan, add 1 teaspoon salt and enough cold water to cover by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer vigorously until very tender, about 15 minutes. Drain and let cool in a colander for about 10 minutes.
- Mash Boiled Potatoes: Transfer the boiled potatoes to a large bowl and mash thoroughly with a fork or potato masher until smooth and free of lumps.
- Grate Remaining Potatoes: Peel the remaining 1 pound of potatoes. Using a box grater centered over a clean kitchen towel, shred the potatoes onto the towel. Gather edges and carefully squeeze out excess liquid into the sink. Transfer grated potatoes into the bowl with mashed potatoes.
- Combine Potato Mixtures: Gently fold shredded potatoes into the mashed potatoes. Stir in thinly sliced scallions and the beaten egg until evenly mixed.
- Add Dry Ingredients and Buttermilk: Stir in the flour mixture until just combined. Using a spatula, add buttermilk gradually, folding gently until the batter is thick and pancake-like with no dry flour streaks.
- Cook Pancakes: Heat 1 1/2 tablespoons unsalted butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Dollop 4 heaping 1/4-cup portions of batter into the skillet, flattening each to about 4 inches wide and 1/2 inch thick. Cook undisturbed for 4 to 6 minutes until golden brown on the bottom. Flip gently and cook the other side for 4 to 6 minutes until golden and cooked through.
- Keep Pancakes Warm: Transfer cooked pancakes to the wire rack-lined baking sheet and place in the preheated oven. Repeat cooking with the remaining batter in batches of 4, adding 1 1/2 tablespoons butter between batches.
- Serve: Sprinkle hot potato pancakes with the remaining 1/4 teaspoon salt and garnish with extra scallions. Serve with optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs.
Notes
- You can substitute leftover cold mashed potatoes by using 2 cups mashed potatoes combined with freshly grated potatoes, egg, flour mixture, scallions, and buttermilk. Start with 1/2 cup buttermilk and add more as needed to achieve thick batter consistency.
- Buttermilk can be replaced with a mixture of 3/4 cup whole milk plus 1/4 cup plain yogurt for a similar tangy flavor and texture.
- Use Diamond Crystal kosher salt for best results; if using table salt, reduce amount by half.
- The wire rack in the oven keeps pancakes crispy while staying warm.
Nutrition
- Serving Size: 1 pancake (approx. 120 g)
- Calories: 220
- Sugar: 1 g
- Sodium: 450 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
