If you’re craving a little taste of Ireland, you’ve got to try this Crispy Irish Potato Pancakes Recipe. These golden, crunchy pancakes—known as Boxty—are the perfect cozy breakfast or a savory side that’ll charm your taste buds.
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Why You'll Love This Recipe
I fell in love with these Irish potato pancakes the first time I made them—they strike this perfect balance of crispy edges and tender, fluffy centers that just can’t be beat. Plus, the mix of cold mashed potatoes and fresh grated potatoes gives them a unique texture you won’t find in your average pancake.
- Authentic Flavor: Uses a traditional Irish method combining mashed and raw potatoes for the best taste and texture.
- Perfectly Crispy: Pan-fried until beautifully golden on both sides.
- Customizable: Easily add green onions or cheddar for a flavor twist.
- Comfort Food Classic: Hearty and satisfying for breakfast or as a side dish.
Ingredients & Why They Work
For this recipe, the key is using starchy potatoes like russets—they help give the pancakes that classic fluffy yet crispy texture. Also, combining cold mashed potatoes with grated raw potatoes makes the boxty light but with a delicious bite.
- Cold mashed potatoes: Using cold helps the batter bind better and keeps the pancakes from falling apart.
- Grated raw potatoes: Freshly grated potatoes add moisture and structure, making the pancakes tender inside.
- All-purpose flour: Provides the right amount of body to hold everything together.
- Salt: Essential for seasoning and bringing out the potatoes’ natural flavor.
- Baking soda: Gives a slight lift for fluffier pancakes.
- Buttermilk: Adds tanginess and helps make the batter smooth and easy to work with.
- Butter, bacon grease, or lard: For frying, these fats deliver that beautiful golden crust and great flavor. Use oil if you prefer vegan.
- Optional add-ins: Green onions or cheddar cheese for extra flavor and a bit of zing.
Make It Your Way
One of the best things about this Crispy Irish Potato Pancakes Recipe is how versatile it is. Feel free to tweak it to suit your taste buds or dietary needs — it’s all about making this classic comfort food your own!
- Cheesy Twist: I love stirring in some shredded white cheddar into the batter for an extra creamy, savory surprise. It melts beautifully and adds a lovely richness.
- Green Onion Boost: Adding finely chopped green onions or scallions gives the pancakes a wonderful fresh bite – perfect for breakfast or brunch.
- Vegan Version: Swap the buttermilk for a tangy plant-based yogurt mixed with a splash of lemon juice, and fry in oil instead of butter or lard for a totally vegan-friendly treat.
- Make It Crispy: For those who want the crispiest boxty possible, try the traditional method of wringing out the grated potato liquid, letting the starch settle, and adding that starch back into the batter. It’s a game changer!
- Seasonal Flavors: During the colder months, adding a pinch of smoked paprika or a bit of sautéed onion can bring a cozy warmth to these pancakes.
Step-by-Step: How I Make Crispy Irish Potato Pancakes Recipe
Step 1: Perfect Your Potato Prep
Start by boiling your starchy russet potatoes until fork-tender, then drain and mash them thoroughly. The mash should be smooth without lumps. Chill the mashed potatoes well—ideally for 3 hours or overnight—to let them set firmly, making them easier to combine later. This chilling step is key for that perfect texture in your pancakes.
Step 2: Mix Your Dry Ingredients
While your mashed potatoes chill, whisk together the all-purpose flour, baking soda, and salt in a bowl. This dry mix adds structure and just the right lift to your batter, ensuring your pancakes hold together without being dense.
Step 3: Grate and Drain the Raw Potatoes
Grate the raw potatoes finely, then wrap them in a clean cotton kitchen towel and squeeze out as much liquid as possible. This step prevents soggy pancakes, promoting that beautiful crispy crust we all crave. If you want to get fancy, you can collect the squeezed-out liquid, let the starch settle, and mix that back into your batter for an even crispier finish.
Step 4: Combine and Adjust Your Batter
In a large bowl, fold together the chilled mashed potatoes, drained grated potatoes, and your dry ingredient mix. Pour in 1 ½ cups of buttermilk and stir until everything is well incorporated. The batter should be thick enough to hold shape but moist enough to spread slightly—add more buttermilk a little at a time if it feels dry. Now’s also the time to stir in any extras like green onions or cheese if you’re going that route.
Step 5: Heat Your Pan to Crispy Perfection
Heat your frying fat—whether it’s butter, bacon grease, lard, or oil—in a heavy skillet over medium-high heat. You want it hot enough to crisp the pancakes beautifully but not so hot that they burn before cooking through inside. This balance is everything for a golden, crispy crust.
Step 6: Fry and Flip with Care
Scoop spoonfuls of the batter into the pan, shaping each into a flattened patty. Press gently for even thickness. Cook until the bottom is golden brown and crispy—usually a few minutes—then flip carefully and cook the other side. Adjust the heat as needed to make sure the pancakes cook all the way through without burning the exterior. This part requires a little patience, but it’s totally worth it!
Step 7: Keep Warm and Serve Hot
As you finish frying each batch, transfer the cooked boxty to a warm oven to keep them hot and crisp until they’re all done. Serve immediately to enjoy that delightful crispness paired with your favorite breakfast sides or a dollop of sour cream.
Top Tip
Getting your Crispy Irish Potato Pancakes Recipe just right can make all the difference between a good dish and a truly memorable one. Here are some tried-and-true tips I've learned to help you achieve that perfect golden crunch and tender inside every time.
- Wring Out the Potatoes: Squeezing out as much liquid as possible from the grated raw potatoes prevents soggy pancakes and helps them crisp up beautifully.
- Chill the Mashed Potatoes: Letting the mashed potatoes chill for at least 3 hours (or overnight) sets their texture, making it easier to form patties that hold together well in the pan.
- Control Your Heat: Fry over medium-high heat but be ready to adjust so the pancakes brown nicely without burning or leaving the insides raw.
- Hold in Warm Oven: Keep finished pancakes warm in a low oven while you cook the rest – that way, everyone eats hot and crispy!
How to Serve Crispy Irish Potato Pancakes Recipe
Garnishes
Top your potato pancakes with classic garnishes like a dollop of sour cream or a pat of melting butter. Chopped green onions or fresh chives add a lovely pop of color and mild onion flavor. For something richer, sprinkle shredded white cheddar cheese just before serving so it melts deliciously over the warm pancakes. A squeeze of lemon juice or a side of applesauce also pairs wonderfully for a bright or sweet contrast.
Side Dishes
Serve these Irish potato pancakes alongside eggs any style for a hearty breakfast. They also shine as a side with corned beef, smoked salmon, or sautéed mushrooms for an elevated brunch or dinner. Don't forget a simple green salad or steamed seasonal vegetables to round out your meal beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To help maintain their crispness, place a sheet of parchment paper between stacked pancakes to prevent them from sticking together.
Freezing
You can freeze cooked pancakes by layering them with parchment paper in a freezer-safe container or zip-top bag. They’ll keep well for up to 1 month. Be sure to cool them completely before freezing to avoid sogginess.
Reheating
For best results, reheat frozen or refrigerated pancakes in a preheated oven at 350°F for about 10 minutes or until warmed through and crispy again. Alternatively, a quick fry in a hot skillet with a little butter or oil will refresh their irresistible crunch.
Frequently Asked Questions:
While russets are recommended for their starchy texture, you can experiment with other starchy or mealy potatoes. Avoid waxy varieties, as they tend to make the pancakes gummy rather than crispy.
The traditional technique involves extracting and settling the starch from grated potatoes to add back later, which helps create a crisper pancake. It’s optional, so if you prefer a quicker method, you can skip this step and just wring out the excess water.
Using cold mashed potatoes and ensuring the batter isn’t too wet are key to keeping the pancakes together. Also, pressing them gently into firm patties before frying helps them hold their shape during cooking.
Absolutely! This Crispy Irish Potato Pancakes Recipe is vegetarian-friendly, especially if you use butter or oil for frying instead of bacon grease or lard.
Final Thoughts
There’s something truly comforting about a plate of Crispy Irish Potato Pancakes fresh from the pan — crispy edges, tender inside, and that warm, homey flavor. Whether you’re serving them for breakfast, brunch, or as a side to your dinner, these boxty pancakes are sure to bring a little taste of Ireland to your table. I hope these tips and tricks help you enjoy making—and eating—this tradition for years to come. Sláinte!
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Crispy Irish Potato Pancakes Recipe
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Irish
- Diet: Vegetarian
Description
Boxty are traditional Irish potato pancakes made with a mix of cold mashed potatoes and grated raw potatoes, combined with flour, baking soda, and buttermilk. These savory pancakes are pan-fried until golden and crispy, perfect for a comforting breakfast or a hearty side dish.
Ingredients
Potatoes
- 2 cups cold mashed potatoes (use a starchy/mealy variety such as russets)
- 2 cups grated raw potatoes (use a starchy/mealy variety such as russets)
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 ½ to 2 cups buttermilk, plus more as needed
For Frying
- Butter, bacon grease, or lard for frying (vegan option: use oil)
Optional Add-ins
- Chopped green onions/scallions
- Shredded white cheddar cheese
Instructions
- Prepare the Mash: Boil, drain, and mash the potatoes. Chill until cold or overnight to ensure they set properly.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking soda, and salt. Set aside for later use.
- Grate and Drain Potatoes: Grate the raw potatoes, place them in a clean kitchen towel, and wring out as much liquid as possible to avoid soggy pancakes.
- Combine Ingredients: In a large mixing bowl, combine the cold mashed potatoes, grated potatoes, and flour mixture. Add 1 ½ cups of buttermilk and mix well. Add more buttermilk as needed for a batter that holds together but isn’t too wet.
- Heat the Pan: Heat butter, bacon grease, lard, or oil in a heavy skillet over medium-high heat.
- Form and Fry Patties: Scoop the potato mixture into the pan, shaping into individual patties. Press them down gently to flatten. Fry until the bottom is golden brown, then flip and cook the other side until also browned. Adjust the heat as needed to allow potatoes to cook through without burning.
- Keep Warm: Transfer cooked boxty to a warm oven to keep hot while frying the remaining pancakes.
- Serve: Serve immediately while hot with your favorite accompaniments.
Notes
- The traditional method includes wringing the potato water from the grated potatoes and letting the starch settle, then adding the starch back to the batter. This makes the boxty crispier but can be skipped for simplicity.
- If skipping the starch settling step, reduce buttermilk slightly to prevent the batter from becoming too loose.
- Use starchy potatoes like russets to get the right texture and consistency.
- You can add chopped green onions or shredded white cheddar cheese to the batter for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
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