If you’ve ever craved that perfect mix of crispy, golden edges and a tender, comforting center, you’re going to adore this Irish Potato Pancakes Recipe. I absolutely love how these traditional boxty pancakes turn out every time – they bring together the creamy goodness of mashed potatoes with the fresh texture of grated potatoes for an unbeatable combo. Stick with me, and I’ll walk you through my favorite way to make these crowd-pleasers that have been a staple since the 1700s. Trust me, your kitchen is about to smell amazing!
Why You’ll Love This Recipe
- Perfect Texture: The combo of both mashed and grated potatoes means these pancakes are crispy outside but soft and fluffy inside.
- Made Ahead Friendly: You can prep the mashed potatoes the day before, saving you time on the day you want to cook.
- Simple Ingredients: No fancy or hard-to-find ingredients — just basics you’ll likely already have in your pantry and fridge.
- Versatile and Tasty: Whether for breakfast, dinner, or a snack, boxty hits the spot anytime, and you can easily customize it with add-ins.
Ingredients You’ll Need
This is comfort food at its finest, and the ingredients really shine because of how straightforward they are. Choosing the right potatoes and using fresh buttermilk will make your Irish Potato Pancakes Recipe truly memorable.
- Cold mashed potatoes: Using cold, leftover mashed potatoes gives the boxty a creamy texture, and starchy varieties like russets work best to hold everything together.
- Grated raw potatoes: Freshly grated russet potatoes add that delightful texture contrast you’ll love; be sure to squeeze out the excess liquid to avoid sogginess.
- All-purpose flour: Provides just enough structure to bind the potatoes without making the pancakes dense or heavy.
- Salt: Enhances the flavor all around—don’t skip it!
- Baking soda: Adds a little fluffiness and helps with browning.
- Buttermilk: It makes the batter tender and adds a tangy note that complements the potatoes beautifully.
- Butter, bacon grease, or lard for frying: Adds richness and helps achieve that irresistible golden crust; vegetarians can substitute with oil.
- Optional add-ins: Like chopped green onions or shredded white cheddar for extra flavor and a twist.
Variations
I like to switch things up depending on my mood or what I have on hand, and the beauty of this Irish Potato Pancakes Recipe is how easy it is to make your own with just a few tweaks.
- Green onion and cheddar: I once tossed in some chopped scallions and sharp white cheddar, and it turned my regular boxty into an irresistible savory treat that my family went nuts over.
- Vegan version: Simply swap out the buttermilk for almond or oat milk mixed with a splash of vinegar, and fry in neutral oil like sunflower — still delicious!
- Spicy kick: Adding a pinch of cayenne or smoked paprika gives it a subtle heat that wakes up your taste buds nicely.
- Sweet twist: Try a drizzle of apple butter or a side of cinnamon sugar for a sweet-savory contrast that’s surprising but wonderful.
How to Make Irish Potato Pancakes Recipe
Step 1: Prep Your Potatoes Right
Start by boiling your potatoes until tender, then mash them well—smooth and creamy is the goal here. I always find it’s easier if you prep and chill these overnight, so they’re cold and ready to go when you want to cook. Meanwhile, grate your raw potatoes—this part is fun because it adds texture—and then wrap the grated potatoes tightly in a clean kitchen towel to wring out as much moisture as possible. This step is crucial; too much liquid means soggy pancakes, and you don’t want that!
Step 2: Mix and Master the Batter
Next, combine the dry ingredients—flour, baking soda, and salt—in a small bowl. Toss your cold mashed potatoes, grated potatoes, and flour mixture together in a large bowl. Add about 1 1/2 cups of buttermilk, then stir it all up. If the batter feels too thick or dry, add a little more buttermilk until you get a consistency that’s sticky but spreads easily. When I first made this, I remember getting too dry a batter and it made the pancakes crumbly, so don’t be shy with the buttermilk!
Step 3: Frying to Golden Perfection
Heat your choice of butter, bacon grease, lard, or oil over medium-high heat in a heavy pan. Spoon the potato mixture into the pan, shape it gently into patties, and press down lightly to flatten. Fry until the bottom is a gorgeous golden brown before flipping to cook the other side the same way. Here’s what I learned: don’t rush the cooking process by turning up the heat too much, or your pancakes will brown too fast on the outside while staying raw inside. Adjust the heat to slow it down if needed—you want a nice, even cook.
Step 4: Keep ’Em Warm and Serve Hot
Once cooked, transfer your pancake beauties to a warm oven so they stay crispy while you finish frying the rest. I like to keep them at about 200°F (95°C), which keeps the pancakes warm without drying them out. Serve right away to enjoy the best flavors—and trust me, if they’re any colder, you’ll start to lose that wonderful crisp edge.
Pro Tips for Making Irish Potato Pancakes Recipe
- Drain Grated Potatoes Well: Squeezing out all the excess water prevents soggy pancakes and helps achieve that perfect crisp.
- Chill Mashed Potatoes: Using cold mashed potatoes keeps the batter from being too loose and helps the pancakes hold their shape.
- Don’t Overcrowd the Pan: Give your pancakes room; overcrowding lowers the pan temperature and results in greasy, uneven cooking.
- Moderate Your Heat: Cooking slowly over medium heat ensures the inside cooks through without burning the outside.
How to Serve Irish Potato Pancakes Recipe
Garnishes
I love topping my boxty with a dollop of sour cream and a sprinkle of fresh chopped chives or green onions—it adds a fresh, tangy brightness that contrasts beautifully with the richness of the potato pancake. Sometimes, I add a little shredded cheddar for extra indulgence. If you’re feeling a little adventurous, a touch of smoked salmon or crispy bacon on top takes this to brunch-level deliciousness.
Side Dishes
My go-to sides with this Irish Potato Pancakes Recipe are simple but complementary: sautéed greens like kale or spinach, a fresh tomato salad, or even baked beans for a true Irish-inspired breakfast. When I made these for dinner once, roasted root vegetables on the side rounded things out wonderfully.
Creative Ways to Present
For a special occasion, try stacking a few boxty pancakes and layering between them some smoked salmon and cream cheese, then topping with dill—it makes for a stunning appetizer. Or serve a tower as a base for poached eggs and hollandaise sauce for an Irish twist on Eggs Benedict. Presentation can really elevate these humble pancakes into something memorable!
Make Ahead and Storage
Storing Leftovers
I usually pop any leftover boxty into an airtight container and store them in the fridge. They keep well for up to 3 days, though I recommend eating them sooner for the best texture. When ready to eat, just reheat gently to keep that crispiness intact.
Freezing
This Irish Potato Pancakes Recipe freezes surprisingly well! I like to flash freeze each pancake on a baking sheet, then transfer to a zip-lock freezer bag. That way they don’t stick together. They’re good in the freezer for up to 2 months, which is great for quick breakfasts or snacks.
Reheating
For reheating, I prefer popping the pancakes in a toaster oven or skillet over medium heat to regain their crispness. Microwaving works in a pinch, but you might lose some of the lovely crunchy texture. A little butter in the pan while reheating never hurts!
FAQs
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Can I use sweet potatoes instead of regular potatoes for this recipe?
You can! Sweet potatoes will give your boxty a sweeter flavor and vibrant color, but keep in mind they have more moisture, so be sure to squeeze out excess liquid after grating to avoid sogginess. Also, the texture will be a bit softer, but still delicious.
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Do I have to use buttermilk, or can I substitute something else?
Buttermilk adds acidity and tenderness, but you can substitute regular milk mixed with a teaspoon of lemon juice or vinegar as a quick fix. Let it sit for 5 minutes before using as a buttermilk replacement.
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What’s the best way to make these pancakes crispy?
Make sure to drain your grated potatoes thoroughly and fry the pancakes over medium heat without overcrowding the pan. Using butter or bacon grease and cooking them slowly will give you that crispy, golden crust every time.
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Can I make the batter ahead of time?
Yes! You can prepare the batter a few hours ahead and keep it covered in the fridge. Just give it a gentle stir before cooking and add a splash of buttermilk if it thickened too much.
Final Thoughts
This Irish Potato Pancakes Recipe holds a special place in my heart because it’s not just about the flavors, but also the tradition and love that go into every bite. When I serve these to my family and friends, I see those little moments of joy and comfort that great food brings, especially when it’s made with care. Give it a try—you’ll find these boxty pancakes are easier to make than you think and pack way more flavor than ordinary potato pancakes. Pull out your grater and pan, and let’s make a batch together!
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Irish Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 210 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: Irish
Description
Boxty, a traditional Irish potato pancake dating back to the 1700s, is a delicious dish made from a unique combination of grated raw and cold mashed starchy potatoes. These pancakes are fried to a perfect crisp on the outside while remaining soft and tender inside, offering a comforting and hearty treat perfect for breakfast or any meal. Enhanced with optional add-ins like green onions or cheddar cheese, Boxty showcases rustic Irish flavors and simple cooking techniques.
Ingredients
Potatoes
- 2 cups cold mashed potatoes (preferably russets, chilled overnight)
- 2 cups grated raw potatoes (use starchy/mealy variety such as russets)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 1/2 to 2 cups buttermilk (plus more as needed)
For Frying
- Butter, bacon grease, or lard (for frying) – for vegan option, use oil
Optional Add-ins
- Chopped green onions or scallions
- Shredded white cheddar cheese
Instructions
- Prepare Mashed Potatoes: Boil the potatoes until tender. Drain thoroughly and mash well. Chill the mashed potatoes until cold, preferably overnight, for best texture.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside to be added later.
- Grate and Drain Raw Potatoes: Grate the raw potatoes using a fine grater. Place the grated potatoes onto a clean cotton kitchen towel and wring out as much liquid as possible to prevent sogginess in the batter.
- Combine Ingredients: In a large mixing bowl, add the cold mashed potatoes, wrung grated potatoes, and the flour mixture. Pour in 1 1/2 cups of buttermilk and stir to combine. If the mixture feels too thick or dry, gradually add more buttermilk until you achieve a scoopable batter.
- Heat the Pan: Warm a heavy pan or skillet over medium-high heat and add your frying fat—either butter, bacon grease, lard, or oil if vegan.
- Form and Fry Boxty: Scoop spoonfuls of the potato mixture into the hot pan, shaping them into individual patties. Press down gently to flatten. Fry each side until golden brown and crisp, adjusting the heat as necessary to ensure the pancake cooks through without burning.
- Keep Warm and Serve: As you finish frying, transfer cooked boxty to a warm oven to stay hot. Serve immediately while still hot and crispy for the best experience.
Notes
- Boxty is a traditional Irish dish with a history dating back to the 1700s, beloved for its crispy exterior and soft interior.
- Using starchy potatoes like russets ensures the right texture and flavor balance for the pancakes.
- Wringing out the grated potatoes is crucial to avoid watery batter and soggy pancakes.
- Adjust the frying heat carefully to cook the pancakes evenly without burning the outside while leaving the inside raw.
- Optional ingredients like green onions or white cheddar can be added to the batter for extra flavor variations.
Nutrition
- Serving Size: 2 boxty
- Calories: 197 kcal
- Sugar: 3 g
- Sodium: 624 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 5 mg
