Irresistible Boxty Irish Potato Pancakes
A traditional Irish potato pancake recipe combining grated and mashed potatoes for a crispy outside and soft inside, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6-8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: Irish
Ingredients
Scale
- 2 medium-sized starchy potatoes (about 400g/14 oz), peeled and grated (Yukon Gold or Russet)
- 1 cup (240ml) mashed potatoes, leftover or freshly made
- ½ cup (65g) all-purpose flour (can substitute with gluten-free flour)
- ¾ cup (180ml) buttermilk (or plain yogurt thinned with milk)
- 1 large egg, beaten
- 2 tablespoons butter, melted, plus extra for frying
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Optional: fresh chives or parsley, chopped (for garnish)
Instructions
- Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible (about 10 minutes).
- In a large bowl, combine the grated potatoes with 1 cup (240ml) of mashed potatoes. Add ½ cup (65g) of all-purpose flour, ¾ cup (180ml) of buttermilk, and 1 beaten large egg. Stir until just combined to form a thick, spoonable batter (5 minutes).
- Add 1 teaspoon salt and ½ teaspoon freshly ground black pepper. Mix gently. Fold in chopped fresh chives or parsley if desired (1 minute).
- Heat a non-stick or cast-iron skillet over medium heat and add 1 tablespoon of butter. Let it melt and get hot but not smoking (2 minutes).
- Scoop about ¼ cup (60ml) of batter per pancake into the pan, spreading gently to form a 3-4 inch circle. Cook for 3-4 minutes on one side until golden brown and crispy. Flip carefully and cook the other side for another 3-4 minutes. Repeat for 6-8 pancakes total (15-20 minutes).
- Transfer cooked boxty to a plate lined with paper towels to drain excess butter. Keep warm in a low oven if cooking in batches.
Notes
Squeeze out excess moisture from grated potatoes to avoid soggy pancakes. Cook over medium heat to get crispy edges without burning. Keep cooked pancakes warm in a low oven (200°F/90°C) while finishing the batch. Adjust batter thickness with flour or buttermilk as needed.
Nutrition
- Serving Size: About 2 pancakes
- Calories: 225
- Sugar: 2
- Sodium: 400
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
Keywords: boxty, Irish potato pancakes, potato pancakes, breakfast, brunch, traditional Irish recipe, crispy potato pancakes