Irish Boxty Potato Pancakes (Print View)
Golden potato pancakes with scallions, ideal for a flavorful Irish breakfast or side.
# What You'll Need:
→ Potatoes
01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup mashed potatoes
→ 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
# Step-by-Step Directions:
01 - Place grated raw potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes.
02 - In a large bowl, combine the squeezed grated potatoes, mashed potatoes, sliced scallions, and melted butter. Mix until evenly distributed.
03 - In a separate bowl, whisk together the flour, baking powder, salt, and pepper until well combined.
04 - Add the dry ingredients to the potato mixture, then pour in the milk. Mix gently until a thick batter forms. Be careful not to overwork the mixture.
05 - Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering.
06 - Scoop approximately 1/4 cup of batter per pancake into the skillet. Flatten gently with a spatula to form even rounds. Fry for 3-4 minutes per side until golden brown and crispy.
07 - Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot, garnished with additional scallions if desired. Add more oil between batches as needed.
# Expert Suggestions:
01 -
- The combination of raw and mashed potatoes creates this incredible texture, crispy outside and impossibly tender inside, like nothing else you've ever made from potatoes
- These pancakes somehow manage to feel both rustic and sophisticated, perfect for lazy weekend breakfasts or impressing dinner guests without any stress
02 -
- Under-squeezing the grated potatoes is the number one mistake, leading to soggy, gummy pancakes instead of the crisp texture you are after
- Overmixing the batter develops gluten and makes your boxty tough, so stop as soon as the flour is barely incorporated
- Crowding the pan lowers the temperature and creates steamed rather than fried pancakes, so cook in batches if necessary
03 -
- Use the large holes of your box grater rather than the small ones for better texture
- Let your oil heat properly before adding the first pancake, or they will stick no matter how nonstick your pan is