Crispy Boxty Irish Potato Pancakes
These crispy boxty Irish potato pancakes combine grated raw and mashed potatoes for a golden, crunchy exterior and a fluffy, tender center. Perfect for breakfast, brunch, or as a comforting snack, they’re easy to make and endlessly customizable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: Irish
Ingredients
- 2 cups (about 10 oz) raw potatoes, peeled and grated (Russet or Yukon Gold recommended)
- 1 cup (about 8 oz) cold mashed potatoes
- 1 cup all-purpose flour (or 1:1 gluten-free flour blend)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk (or whole milk with a splash of vinegar)
- 1 large egg
- 2–3 tablespoons unsalted butter (for frying)
- 2–3 tablespoons vegetable oil (for frying)
- Optional: 2 tablespoons chopped fresh chives or scallions
- Optional: 1/2 cup shredded cheddar cheese
- Optional: Pinch of garlic powder
Instructions
- Peel and grate the raw potatoes using a box grater or food processor. Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
- If you don’t have leftover mashed potatoes, boil and mash about 1 cup of peeled potatoes. Let cool to room temperature.
- In a large mixing bowl, combine grated raw potatoes and mashed potatoes. Stir to mix.
- Add flour, baking powder, salt, and black pepper. Mix until well distributed.
- Add the egg and buttermilk. Stir until you have a thick, spoonable batter. Adjust with more buttermilk or flour if needed.
- Fold in any optional add-ins like chives, cheese, or garlic powder.
- Heat a large skillet or cast iron pan over medium heat for 2–3 minutes. Add 1 tablespoon butter and 1 tablespoon oil, swirling to coat the bottom.
- Scoop about 1/3 cup of batter per pancake into the hot pan. Flatten each portion to about 1/2-inch thick. Do not crowd the pan; work in batches.
- Fry for 3–4 minutes on the first side, until golden and crisp. Flip gently and fry another 2–3 minutes until the other side is golden and the center is set.
- Transfer cooked pancakes to a paper towel-lined plate to drain. Add more butter/oil as needed for each batch.
- Serve hot, optionally garnished with extra chives and a dollop of sour cream or applesauce.
Notes
For extra crispiness, thoroughly drain grated potatoes. Adjust batter consistency as needed—add flour if too wet, buttermilk if too dry. Keep pancakes warm in a 200°F oven if making in batches. For gluten-free, use a 1:1 flour blend; for dairy-free, use plant-based milk and vegan butter. Leftovers can be refrigerated for 3 days or frozen for 2 months; reheat in oven or skillet for best texture.
Nutrition
- Serving Size: 1 pancake (about 1/8
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: boxty, Irish potato pancakes, crispy potato pancakes, brunch, breakfast, gluten-free option, vegetarian, comfort food, St. Patrick's Day