If you’re on the hunt for a truly comforting, crispy, and tender treat, then you’re going to adore this Irish Potato Pancakes Recipe. I absolutely love how these pancakes turn out every time — golden, crunchy edges with a soft, flavorful center that feels like a warm hug on a plate. When I first tried this traditional Irish dish, boxty, I was hooked instantly, and honestly, it’s become a family favorite I love sharing. Stick around because I’m going to walk you through every step with my best tips to make these pancakes perfect!
Why You’ll Love This Recipe
- Ultimate Comfort Food: Crispy on the outside, tender on the inside—you’ll enjoy every bite.
- Simple Ingredients: Just potatoes, flour, buttermilk, and a few pantry staples that come together effortlessly.
- Make-Ahead Friendly: Prep your mashed potatoes in advance to save time on the day you cook.
- Versatile & Fun: You can customize with cheese or green onions, or keep it classic for pure Irish charm.
Ingredients You’ll Need
This Irish Potato Pancakes Recipe relies on a combo of grated and mashed potatoes for that perfect texture, with buttermilk and flour bringing it all together. Start with starchy Russet potatoes – they’re the magic behind the crispy crust and fluffy center.
- Russet Potatoes: Use starchy potatoes for fluffiness and crispness; make sure to chill your mashed ones for ease in mixing.
- All-Purpose Flour: Acts as the binder to hold your pancakes together without being heavy.
- Baking Soda: A tiny lift to lighten the texture—don’t skip it!
- Salt: Essential for seasoning, it brings out the flavor of the potatoes.
- Buttermilk: Adds tang and moisture; you can adjust the amount to get the batter just right.
- Butter, Bacon Grease, or Lard: For frying—each adds its own rich flavor, though I’ve used oil for a vegan option.
- Optional Add-ins: Chopped green onions or shredded white cheddar cheese for a tasty twist.
Variations
I love how versatile this Irish Potato Pancakes Recipe is—in fact, I often tweak the add-ins or cooking fat depending on what we’re in the mood for. Feel free to make this recipe your own!
- Cheesy Boxty: Adding shredded white cheddar makes these pancakes even more indulgent—I always sneak some extra into mine.
- Herb-Infused: Toss in chopped green onions or fresh parsley for a bright flavor lift that I find irresistible.
- Vegan-Friendly: Swap out butter or bacon grease for a neutral oil, and use a dairy-free buttermilk alternative if needed.
- Sweet Version: Try a drizzle of maple syrup and some cinnamon sugar for a breakfast twist—though that’s more of a guilty pleasure for me!
How to Make Irish Potato Pancakes Recipe
Step 1: Prepare Your Potatoes – The Secret to Texture
Start by boiling and mashing your potatoes, then chilling them completely—overnight is even better. Meanwhile, grate raw potatoes and squeeze out as much liquid as you can using a clean kitchen towel; this step is a game-changer to avoid soggy pancakes. Trust me, I discovered this trick the hard way and it made all the difference. Mixing the cold mashed potatoes with grated ones is what gives boxty its unique combination of crispy and creamy.
Step 2: Mix Dry Ingredients and Combine
Whisk together the flour, baking soda, and salt in a bowl. Add this to your potato mixture, then slowly pour in the buttermilk, starting with 1 ½ cups. Stir gently until everything comes together—you want a batter that’s thick but not dry. If it feels too stiff, add a splash more buttermilk. This batter shouldn’t be runny, but it does need enough moisture to hold the pancakes.
Step 3: Frying to Golden Perfection
Heat your skillet over medium-high and add your choice of fat—whether it’s butter for richness or bacon grease for an authentic taste. Scoop the batter into the pan, forming medium-sized patties, and press them down gently. Patience here is key; cook the pancakes slowly enough so the inside cooks through without burning the exterior. Flip when the bottom is nicely browned—about 4-5 minutes per side. I like to keep finished pancakes warm in a low oven while frying the rest.
Pro Tips for Making Irish Potato Pancakes Recipe
- Dry Grated Potatoes: Wrapping and wringing out the potatoes removes excess water, helping achieve that crispy crust I love.
- Use Cold Mashed Potatoes: Chilling them makes it easier to mix and improves the pancake texture—I always prep mine the day before.
- Adjust Heat as Needed: Don’t rush frying; medium heat prevents burning outside while ensuring the inside cooks fully.
- Keep Pancakes Warm: Transfer to a warm oven to maintain crispness while you finish frying the batch—no one likes soggy pancakes!
How to Serve Irish Potato Pancakes Recipe
Garnishes
I usually top these pancakes with a dollop of sour cream and a sprinkle of chopped green onions—that tang and freshness elevate the savory flavors perfectly. Sometimes, I add a little smoked salmon or a pinch of flaky sea salt for a fancy upgrade, and it’s always a hit.
Side Dishes
Pair your Irish Potato Pancakes with crispy bacon or sausages for a hearty breakfast, or serve alongside sautéed cabbage and mustard sauce to keep it authentically Irish. My family goes crazy for it with a simple mixed green salad for a lighter meal.
Creative Ways to Present
If you’re serving these for a special brunch, I love stacking them like mini towers, layering a slice of cheese or smoked salmon between each pancake. Garnish with herbs and a drizzle of hot honey or maple syrup for a surprising sweet-savory combo that guests rave about!
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I find that lining the container with paper towels helps keep the pancakes from getting soggy by absorbing moisture. Just reheat and enjoy!
Freezing
If you want to freeze these pancakes (and why wouldn’t you?), lay them out on a baking sheet to freeze individually first so they don’t stick together. Then pop them into a freezer bag, and they keep well for up to a month. This is perfect for quick breakfasts or snacks on busy days.
Reheating
To reheat, I pop the pancakes into a hot skillet with a little butter or oil to refresh their crispiness, about 2 minutes per side. Alternatively, the oven works well at 350°F (175°C) for 10-15 minutes. Avoid microwaving if you want to keep that golden crust intact.
FAQs
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Can I make Irish Potato Pancakes without buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ½ cups of milk, letting it sit for 5 minutes before using. This keeps the tangy flavor and helps with the texture.
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What type of potatoes work best for Irish Potato Pancakes Recipe?
Starchy potatoes like Russets are your best bet because they give you the perfect fluffy inside and crispy edges. Waxy potatoes won’t give you the same texture and might make your batter too wet.
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Can I make these pancakes gluten-free?
You can swap the all-purpose flour for a gluten-free flour blend, but make sure it’s one suited for frying. You might need to adjust the liquid amounts slightly to get the right consistency.
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How do I keep my potato pancakes from falling apart?
Using both grated raw potatoes and cold mashed potatoes gives structure, and including enough flour to bind everything together is key. Also, squeezing out excess moisture from grated potatoes ensures the batter isn’t too wet, which helps keep them intact while frying.
Final Thoughts
This Irish Potato Pancakes Recipe holds a special place in my heart because it reminds me of cozy mornings and family gatherings. There’s just something about those golden, crispy edges paired with a tender, creamy center that feels like a little celebration in every bite. Once you try these, I bet you’ll understand why I keep going back to this recipe. So, pull out those potatoes, invite some friends over, and cook up a batch — you won’t regret it. Trust me, your kitchen (and your taste buds) will thank you!
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Irish Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 210 minutes
- Yield: 8 boxty pancakes
- Category: Breakfast, Brunch
- Method: Frying
- Cuisine: Irish
- Diet: Vegetarian
Description
Boxty is a traditional Irish potato pancake made from a combination of grated raw potatoes and cold mashed potatoes mixed with flour and buttermilk, then fried until golden and crispy on the outside with a soft interior. This hearty dish is a staple of Irish cuisine dating back to the 1700s and makes for a versatile and comforting meal or side dish.
Ingredients
Potatoes
- 2 cups cold mashed potatoes (use a starchy/mealy variety such as russets, chilled or overnight)
- 2 cups grated raw potatoes (use a starchy/mealy variety such as russets)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
Liquids
- 1 1/2 to 2 cups buttermilk, plus more as needed
For Frying
- Butter, bacon grease, or lard (can substitute oil for vegan option)
Optional Add-ins
- Chopped green onions/scallions
- Shredded white cheddar cheese
Instructions
- Prepare the Mashed Potatoes: Boil the potatoes until tender, drain, and mash them well. Let the mashed potatoes chill until cold, preferably overnight, to ensure the best texture for the boxty.
- Prepare the Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Grate and Drain Raw Potatoes: Grate the raw potatoes using a coarse grater. Place the grated potatoes onto a clean cotton kitchen towel and thoroughly wring out as much liquid as possible to prevent sogginess in the pancakes.
- Mix the Batter: In a large mixing bowl, combine the cold mashed potatoes, grated and drained raw potatoes, and the flour mixture. Add 1 1/2 cups of buttermilk and mix until combined. If the batter feels too thick or dry, gradually add additional buttermilk to reach a slightly thick but spreadable consistency.
- Heat the Fat: Preheat a heavy skillet or frying pan over medium-high heat and add butter, bacon grease, lard, or oil. Allow it to melt and become hot but not smoking.
- Form and Fry Boxty: Scoop portions of the potato batter into the pan, shaping them into individual flat patties. Press them down gently to flatten. Fry on one side until it develops a nice golden-brown crust, then carefully flip and cook the other side until equally browned. Adjust the heat to avoid burning before the inside cooks through.
- Keep Warm and Serve: Transfer cooked boxty to a warm oven to keep hot while frying the remaining batter. Serve immediately for best taste and texture.
Notes
- Boxty is a traditional Irish dish that has been enjoyed since the 1700s and is a perfect combination of crispy and tender textures.
- Using starchy potatoes like russets is key to achieving the ideal consistency.
- Wringing out the grated potatoes removes excess moisture, preventing soggy pancakes.
- Optional add-ins such as green onions or cheddar cheese can add extra flavor and richness.
Nutrition
- Serving Size: 2 boxty pancakes
- Calories: 197 kcal
- Sugar: 3 g
- Sodium: 624 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 5 mg
