Irish Boxty Potato Pancakes (Printable Version)

Tender Irish potato pancakes with scallions, combining mashed and grated potatoes for a crisp finish.

# 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. Serve hot, topped with sour cream, extra scallions, or chives if desired.

# Expert Hints:

01 -
  • The dual potato technique creates pancakes that are impossibly crispy outside while staying pillow soft inside
  • They come together in under an hour but taste like something that simmered all day
  • The scallions add just enough brightness to balance all that comforting potato goodness
02 -
  • Squeezing every last drop of moisture from the grated potatoes is the difference between soggy pancakes and restaurant quality ones
  • Do not overcrowd the pan or the temperature will drop and you will lose that crucial crispy exterior
  • Letting the mashed potatoes cool slightly before mixing prevents the flour from becoming gummy
03 -
  • A cast iron skillet creates the best crust but nonstick works perfectly fine if that is what you have
  • Grate the raw potatoes onto a clean kitchen towel directly to save yourself a messy transfer step
  • These freeze beautifully so double the batch and reheat in a hot oven for quick weekday breakfasts

Go Back