Irish Boxty Potato Pancakes (Print)
Crispy Irish boxty made with potatoes and scallions, perfect for a flavorful breakfast or side.
# What You’ll Need:
→ Potatoes
01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup mashed potatoes, leftover or freshly prepared
→ Dairy
03 - 1/2 cup whole milk
04 - 2 tablespoons unsalted butter, melted
→ Dry Ingredients
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon baking powder
07 - 1 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
→ Vegetables & Aromatics
09 - 4 scallions, finely sliced
→ For Frying
10 - 2-3 tablespoons vegetable oil
# How To Make:
01 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is crucial for achieving crispy pancakes.
02 - In a large mixing bowl, combine the squeezed grated potatoes, mashed potatoes, finely sliced scallions, and melted butter. Stir until evenly distributed.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, kosher salt, and black pepper until thoroughly blended.
04 - Add the dry ingredient mixture to the potato bowl. Pour in the milk and mix gently until a thick batter forms. Avoid overworking the mixture to prevent tough pancakes.
05 - Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat until shimmering.
06 - Scoop approximately 1/4 cup of batter per pancake into the skillet. Gently flatten with a spatula to form even rounds.
07 - Cook for 3 to 4 minutes per side until golden brown and crispy. Add additional oil between batches as needed to maintain proper frying conditions.
08 - Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil. Serve immediately while hot, garnished with additional sliced scallions if desired.
# Expert Tips:
01 -
- The texture is absolutely perfect, crispy outside and impossibly tender inside
- It transforms humble ingredients into something that feels like a special occasion
02 -
- Removing excess moisture from the raw potatoes is absolutely critical to achieving the right texture
- Don't be tempted to flip too early, let them develop that beautiful golden crust first
03 -
- A cast iron skillet creates the most beautiful, even golden crust
- Letting the batter rest for 15 minutes before cooking helps the flour hydrate fully