Crispy Boxty Irish Potato Pancakes
A traditional Irish potato pancake recipe combining grated and mashed potatoes for a crispy outside and tender inside. Quick and easy to make, perfect for breakfast, brunch, or a comforting side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 pancakes (about 4 servings) 1x
- Category: Side Dish
- Cuisine: Irish
Ingredients
Scale
- 2 cups peeled and grated raw potatoes (Yukon Gold or Russet)
- 1 cup mashed potatoes (leftover or freshly made)
- ½ cup all-purpose flour (can substitute gluten-free flour)
- ½ cup milk (whole milk recommended, or dairy-free alternative)
- 1 large egg, beaten
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Butter or oil for frying (unsalted butter preferred with a little neutral oil)
- Optional: chopped scallions or parsley for garnish
Instructions
- Peel and grate 2 cups of raw potatoes. Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
- In a large bowl, combine grated potatoes, 1 cup mashed potatoes, ½ cup all-purpose flour, ½ cup milk, 1 beaten egg, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until just combined. The batter will be thick but spreadable.
- Warm a large skillet over medium heat. Add 1 tablespoon butter and a splash of oil to prevent burning. Heat until fat sizzles when batter is added.
- Spoon about ¼ cup of batter per pancake into the skillet, spreading slightly to form rounds about 3-4 inches wide. Cook until the bottom is golden brown and crisp, about 3-4 minutes.
- Flip carefully and cook the other side for another 3-4 minutes. Adjust heat as necessary to avoid burning.
- Transfer cooked pancakes to a paper towel-lined plate to absorb excess fat. Serve hot, garnished with chopped scallions or parsley if desired.
Notes
Squeeze excess moisture from grated potatoes to ensure crispiness. Maintain medium heat to avoid burning butter. If batter is too thick, add a splash more milk; if too thin, add a little more flour. Rest cooked pancakes on paper towels to absorb excess fat and keep them crisp.
Nutrition
- Serving Size: About 2 medium-sized
- Calories: 235
- Sugar: 2
- Sodium: 400
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
Keywords: boxty, Irish potato pancakes, crispy potato pancakes, traditional Irish recipe, easy potato pancakes, comfort food