Nothing beats the comfort of homemade potato pancakes, especially when they’re golden, crispy, and packed with simple flavors. This Crispy Irish Potato Pancakes Recipe—or Boxty, as they’re lovingly called in Ireland—has been a favorite in my kitchen for years, and I’m excited for you to try these tender yet crunchy delights yourself.
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Why You'll Love This Recipe
Whenever I make these Irish potato pancakes, the warm, crisp edges and soft centers feel like a little hug on a plate. They’re so versatile and easy to customize, which makes them a winner in my book.
- Perfect Texture: A unique blend of mashed and grated potatoes gives you crispy outsides with tender insides every time.
- Simple Ingredients: Using common pantry staples means you can whip these up anytime without a hassle.
- Versatile Meal: Great for breakfast, lunch, or dinner—top them with anything from sour cream to fried eggs.
- Keep ‘Em Warm: Cooking in batches and warming in the oven keeps these pancakes crispy and ready to serve.
Ingredients & Why They Work
As you get ready to shop, be sure to look for starchy russet potatoes for that fluffy texture, and fresh scallions for a subtle oniony crunch. The rest of the ingredients are simple, but each plays a crucial role to get that authentic potato pancake magic.
- All-purpose flour: Helps bind the potatoes together without weighing them down.
- Kosher salt: The perfect seasoning for balance—adjust if you only have table salt on hand.
- Baking soda: Adds a light lift to the batter for tender pancakes.
- Freshly ground black pepper: A subtle kick that enhances the earthiness of the potatoes.
- Russet potatoes: The star of the show—starchy potatoes give you a crispy exterior and soft interior.
- Scallions: Thinly sliced scallions add a fresh, mild onion flavor and a pop of green.
- Large egg: Acts as a binder, helping the pancakes hold their shape.
- Buttermilk: Adds a slight tang and moisture for tender pancakes with great flavor.
- Unsalted butter: For cooking—gives a rich, golden crust without overwhelming the flavor.
- Sour cream (optional): Classic topping that adds creaminess and tang.
- Shredded cheddar cheese (optional): Melts beautifully for gooey goodness.
- Cooked bacon (optional): Adds smoky crunch for an indulgent finish.
- Fried eggs (optional): Perfect for a hearty breakfast or brunch twist.
Make It Your Way
One of the best things about this Crispy Irish Potato Pancakes Recipe is how flexible it is. Whether you want to keep it simple or add your favorite twists, there’s plenty of room to make these pancakes truly your own.
- Herb Infusion: I love adding a handful of chopped fresh herbs like parsley or thyme to the batter. It brightens the flavor and gives a lovely fresh aroma that complements the potatoes perfectly.
- Cheesy Upgrade: Mixing shredded cheddar directly into the batter before cooking gives these pancakes an extra cheesy, gooey center that’s hard to resist. It’s my go-to when I’m craving comfort food.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend to make these pancakes friendly for gluten-sensitive friends and family—just be sure to check the blend for similar binding properties.
- Seasonal Veggies: Adding finely grated carrots or zucchini alongside the potatoes adds vibrant color and subtle sweetness. It’s a tasty way to sneak in some extra veggies.
- Spicy Kick: A pinch of cayenne or a few dashes of hot sauce stirred into the batter wakes up the flavors and gives a fun spark, perfect for those who like a little heat.
Step-by-Step: How I Make Crispy Irish Potato Pancakes Recipe
Step 1: Ready, Set, Warm!
First things first, adjust your oven rack to the middle position and preheat to 200℉ (95℃). Line a baking sheet with a wire rack—that's where your cooked pancakes will rest and stay nice and warm without getting soggy while you finish frying the rest. This little trick keeps every bite crispy, which is exactly what you want.
Step 2: Whisking Dry Goodness
Grab a medium bowl and whisk together the flour, 1 teaspoon of kosher salt, baking soda, and freshly ground black pepper. This dry mixture forms the base of your batter’s flavor and structure. Set it aside for now—patience here means your pancakes will turn out just right.
Step 3: Boil and Mash Half the Potatoes
Peel 1 pound of russet potatoes and cut into ½-inch pieces. Pop them into a saucepan with enough cold water to cover by an inch, plus 1 teaspoon salt. Bring to a full boil on high, then turn down to medium and let simmer vigorously for about 15 minutes—until the potatoes are fork-tender and ready to mash. Drain well and let them cool for around 10 minutes. Then, mash them in a large bowl until silky smooth with no lumps. This creamy base gives your pancakes that tender interior.
Step 4: Grate and Drain the Remaining Potatoes
While the boiled potatoes cool, peel the remaining 1 pound. Using a box grater over a clean kitchen towel, shred these on the coarse side. Then gather the towel edges and squeeze out as much moisture as you can over the sink—a crucial step to keep your pancakes from getting soggy. Transfer these grated potatoes to the bowl with your smooth mash and gently combine.
Step 5: Build the Batter with Flavor
Now add thinly sliced scallions and the lightly beaten egg to your potato mix. Stir to combine, then fold in the reserved dry ingredients. Finally, use a spatula to fold in the buttermilk; stir gently until your batter is thick and smooth—thick enough to hold its shape without dry flour streaks. The texture should remind you of thick pancake batter, ready to sizzle.
Step 6: Fry to Golden Perfection
Heat 1 ½ tablespoons of unsalted butter in a large nonstick or cast iron skillet over medium heat until it’s melted and bubbly. Using a ¼-cup measuring cup, dollop four heaping portions of batter into the skillet. Flatten each gently with the back of a spatula to roughly 4 inches wide and ½ inch thick. Resist the urge to flip too soon—let them cook undisturbed until you see a beautiful golden-brown crust forming, about 4 to 6 minutes. Flip carefully and cook the other side for another 4 to 6 minutes until equally golden.
Transfer cooked pancakes to your wire rack-lined baking sheet and pop them in the oven to stay warm and maintain their crispiness. Repeat in three batches total, adding 1 ½ tablespoons butter to the skillet before each batch.
Step 7: Serve and Enjoy!
When all your pancakes are ready, sprinkle them with the remaining ¼ teaspoon kosher salt and garnish with extra scallions for a fresh pop of color. Set out your favorite toppings—sour cream, shredded cheddar, crispy cooked bacon, or fried eggs—and let everyone pile on their favorites. These crispy Irish potato pancakes are best enjoyed hot, with that perfect balance of crunchy edges and tender centers.
Top Tip
These tips come from both experience and a dash of trial and error, all aimed at helping you nail the perfect boxty every time.
- Moisture Control: Squeezing out every drop of liquid from the grated potatoes is a game changer. It keeps your pancakes wonderfully crispy instead of soggy.
- Butter is Your Friend: Don’t skimp on the butter during cooking. Adding fresh butter between batches ensures each pancake gets that gorgeous golden crust and rich flavor.
- Keep Them Warm: Pop cooked pancakes on a wire rack in a 200℉ (95℃) oven. This keeps them warm and prevents steam from making them limp.
- Salt Smartly: Using Diamond Crystal kosher salt helps you season just right. If you only have table salt, halve the amount—too much salt can overpower these delicate pancakes.
How to Serve Crispy Irish Potato Pancakes Recipe
Garnishes
Topping your crispy Irish potato pancakes is where you can get creative. Classic options like a dollop of sour cream and a sprinkle of fresh scallions bring fresh contrast. Shredded cheddar cheese adds a melty, savory touch. For a hearty twist, crisp cooked bacon or a perfectly fried egg can turn your boxty into a filling meal any time of day.
Side Dishes
Pair these potato pancakes with a simple green salad dressed lightly with lemon juice or apple cider vinegar for balance. For something heartier, sautéed mushrooms or steamed greens like kale or spinach complement the rich, buttery pancakes beautifully. And don’t forget a side of baked beans if you want to keep it traditionally Irish!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover crispy Irish potato pancakes in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and ready to reheat for a quick snack or meal addition.
Freezing
To freeze, first cool the pancakes completely. Then freeze them in a single layer on a baking sheet for a couple of hours until firm. Transfer to a freezer-safe bag or container. They’ll keep well for up to 1 month and can be reheated directly from frozen.
Reheating
The best way to reheat your potato pancakes to restore their crispiness is in a skillet over medium heat with a tiny pat of butter, about 3–4 minutes per side. Alternatively, reheat in a 350℉ (175℃) oven on a wire rack for 10–12 minutes. Avoid microwaving if you want to keep them crispy!
Frequently Asked Questions:
Russet potatoes are ideal because they’re starchy and help give your pancakes a fluffy interior and crispy exterior.
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just keep texture adjustments in mind.
Removing excess moisture is key to achieving crispy edges instead of soggy pancakes. It keeps the batter from becoming too wet.
You can prepare the batter up to a few hours ahead and keep it chilled; just give it a gentle stir before cooking. However, cooking immediately yields the best texture.
Final Thoughts
Making this Crispy Irish Potato Pancakes Recipe, or boxty, is like giving a little nod to rustic Irish tradition—with a tasty, comforting twist. They’re forgiving, fun to make, and endlessly versatile. Whether you're enjoying them at breakfast with a fried egg or as a cozy dinner side, these pancakes bring warmth and a golden crunch to your table. I hope this recipe becomes one of your new favorites to revisit and share!
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Crispy Irish Potato Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Irish
- Diet: Vegetarian
Description
Boxty, traditional Irish potato pancakes, are crispy on the outside and tender on the inside. Made with a combination of mashed and grated potatoes, scallions, and seasoned with salt and pepper, these pancakes are cooked in butter to golden perfection. Perfect for breakfast, lunch, or dinner, they can be topped with sour cream, shredded cheddar cheese, bacon, or fried eggs.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (4 ½ ounces; 127 g)
- 2 ½ teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
- ½ teaspoon baking soda
- ¼ teaspoon freshly ground black pepper
Potatoes and Vegetables
- 2 pounds (907 g) russet potatoes, divided
- 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish
Wet Ingredients
- 1 large egg, lightly beaten
- 1 cup (240 ml) buttermilk
For Cooking and Serving
- 4 ½ tablespoons (63 g) unsalted butter, divided
- Sour cream, for serving
- Shredded cheddar cheese, for serving
- Cooked bacon, for serving
- Fried eggs, for serving
Instructions
- Preheat and Prepare: Adjust your oven rack to the middle position and preheat the oven to 200℉ (95℃). Line a baking sheet with a wire rack and set aside to keep the cooked pancakes warm.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon of the kosher salt, baking soda, and freshly ground black pepper. Set this dry mix aside for later use.
- Boil Half the Potatoes: Peel 1 pound of the potatoes and cut them into ½-inch pieces. Add them to a medium saucepan with 1 teaspoon salt and enough cold water to cover by 1 inch. Bring to a boil over high heat, then reduce to medium heat and simmer vigorously until the potatoes are very tender, about 15 minutes. Drain well and allow to cool for about 10 minutes. Mash the boiled potatoes in a large bowl until smooth with no lumps.
- Grate the Remaining Potatoes: While the boiled potatoes cool, peel the remaining 1 pound of potatoes. Using a box grater over a clean kitchen towel, shred these potatoes. Gather the towel edges and carefully squeeze out as much liquid as possible over the sink. Transfer the shredded potatoes to the bowl with the mashed potatoes and gently combine.
- Add Aromatics and Batter Components: Stir in the thinly sliced scallions and the beaten egg into the potato mixture. Then add the reserved dry ingredients from step 2 and mix. Using a spatula, fold in the buttermilk until the batter is thick and pancake-like with no dry flour streaks remaining.
- Cook the Boxty Pancakes: Heat 1 ½ tablespoons of butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Drop 4 heaping ¼-cup portions of the potato batter into the skillet, flattening each into about 4-inch wide and ½-inch thick circles. Cook undisturbed until golden brown on the bottom, about 4 to 6 minutes. Flip carefully and cook the other side until golden brown, another 4 to 6 minutes. Transfer cooked pancakes to the wire rack-lined baking sheet and place in the oven to keep warm. Repeat this process in 3 batches total, adding 1 ½ tablespoons of butter before each batch.
- Serve: When ready to serve, sprinkle the hot potato pancakes with the remaining ¼ teaspoon salt and garnish with additional scallions. Serve with optional toppings like sour cream, shredded cheddar cheese, cooked bacon, or fried eggs as desired.
Notes
- For best texture, use starchy russet potatoes as they give a fluffy interior.
- Be sure to squeeze out excess moisture from the grated potatoes to prevent soggy pancakes.
- You can adjust salt according to taste or dietary needs, especially if using table salt instead of kosher salt.
- These pancakes are versatile and can be enjoyed for any meal of the day with suitable toppings.
- Keep cooked pancakes warm in a low oven until ready to serve to maintain their crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 371 kcal
- Sugar: 4 g
- Sodium: 856 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 92 mg
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