Irish Potato Pancake Recipe

If you’ve ever wished for a crispy, golden treat that’s comfort food at its finest, you’re going to adore this Irish Potato Pancake Recipe. I absolutely love how these fluffy, tender pancakes turn out with just the right amount of crisp on the edges. When I first tried making them at home, I was hooked—there’s something so nostalgic and cozy about them that makes any breakfast (or dinner!) feel special. Stick with me, and I’ll walk you through every step to make sure your Irish potato pancakes come out perfect every time.

this …

Ingredients You’ll Need

This Irish Potato Pancake Recipe balances tender mashed potatoes with shredded raw potatoes, creating a beautiful contrast in texture. Picking russet potatoes is key here—they have that ideal starchy texture that crisps up just right.

• Russet Potatoes: Perfectly starchy and great for both mashing and shredding to get that authentic pancake texture.
• All-Purpose Flour: Helps bind everything without weighing the pancakes down, keeping them light.
• Kosher Salt: Essential for seasoning and making those layers of flavor pop through.
• Baking Soda: Adds a little lift so your pancakes aren’t dense.
• Freshly Ground Black Pepper: A subtle kick that balances the potato’s earthiness.
• Scallions: Gives a mild, fresh onion flavor for a savory twist.
• Egg: Acts as a binder for the potato and flour mixture.
• Buttermilk: Tenderizes the batter and adds a slight tang—I love this touch!
• Unsalted Butter: For frying, giving that golden brown, crispy crust you’re after.

Variations

I like to play with this Irish Potato Pancake Recipe depending on the season or who’s joining me at the table—feel free to tweak it to suit your tastes or dietary needs!

• Use leftover mashed potatoes: I often use cold mashed potatoes from previous meals—just add shredded raw potatoes, egg, flour mixture, and scallions. It’s a great way to avoid waste and saves prep time.
• Dairy-free version: Substitute buttermilk with a mix of almond milk and a splash of lemon juice to get that tangy effect without dairy.
• Extra veggies: Try folding in some grated carrots or finely chopped herbs for a colorful twist—my kids actually don’t mind this sneak-in!
• Spice it up: Add a pinch of cayenne or smoked paprika to the batter if you want a little warmth and depth.

How to Make Irish Potato Pancake Recipe

Step 1: Prep Your Potatoes Just Right

First, peel and boil half of your potatoes until they’re super tender—this takes about 15 minutes. I like to test them by piercing with a fork; they should fall apart easily. Meanwhile, peel and shred the remaining potatoes. Here’s a trick I discovered: after shredding, wrap them in a clean kitchen towel and squeeze as much water out as you can. This step is crucial; it keeps the pancakes crispy rather than soggy.

Step 2: Mix it all Together

Once the boiled potatoes have cooled a bit, mash them thoroughly so there are no lumps. Then combine them with the shredded potatoes, scallions, and egg. In a separate bowl, whisk your flour, salt, baking soda, and pepper, then mix this dry blend into your potato mixture. Finally, gently fold in the buttermilk until you get a thick but pourable pancake batter. Don’t overmix here — just combine enough to get everything joined.

Step 3: Fry to Golden Perfection

Heat butter in a large skillet over medium heat. Drop about a 1/4 cup of batter per pancake into the pan and gently flatten it to around 4 inches across. Cook undisturbed for 4-6 minutes until the bottom is golden and crisp, then carefully flip and cook the other side for another 4-6 minutes. I keep them warm on a wire rack in a low oven while frying the rest. This little step keeps them crispy and warm without steaming.

How to Serve Irish Potato Pancake Recipe

Garnishes

I love sprinkling these pancakes with extra scallions for a fresh pop of color and mild onion flavor. For a richer finish, a dollop of sour cream is my go-to—its tang accents the potatoes beautifully. Sometimes I add shredded cheddar cheese on top while they’re still hot, so it melts slightly—total comfort food bliss.

Side Dishes

This recipe is so versatile; I’ve paired it with everything from simple fried eggs for breakfast to a fresh green salad for a lighter dinner. My family also loves adding some crispy cooked bacon or sausage on the side for a heartier meal.

Creative Ways to Present

For St. Patrick’s Day or special brunches, I like stacking these potato pancakes with layers of smoked salmon, sour cream, and fresh herbs for a fancy twist. They also make adorable mini sliders when topped with pulled pork or corned beef—trust me, your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Irish potato pancakes in an airtight container in the fridge for up to 3 days. When you reheat them, they’ll still keep much of their crispness as long as you follow the reheating tips below.

Freezing

These pancakes freeze beautifully. Lay them flat on a baking sheet at first to freeze individually, then transfer to a freezer-safe container. They’ll keep well for up to 2 months. It’s a lifesaver when you want a quick snack or meal ready to go.

Reheating

To reheat, I pop them in a skillet with a little butter over medium heat for a few minutes on each side. This refreshes their crispy crust much better than the microwave and brings them back to life perfectly.

FAQs

Final Thoughts

This Irish Potato Pancake Recipe holds a special place in my kitchen—it’s cozy, comforting, and surprisingly simple. Every time I make them, I’m reminded of how food connects us to tradition, family, and joy. I hope you give this recipe a try and find yourself loving it as much as I do. Serve it up with your favorite toppings, gather your loved ones, and enjoy the warm, crispy deliciousness together!

Irish Potato Pancake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 139 reviews

• Author: Harper
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 mins
• Yield: 4 to 6 servings
• Category: Breakfast
• Method: Frying
• Cuisine: Irish

Print Recipe

Pin Recipe

---

Description

Traditional Irish potato pancakes known as Boxty combine mashed and grated potatoes for a deliciously crispy exterior and tender interior. These pancakes are flavored with scallions and buttermilk, then pan-fried to golden perfection and kept warm in the oven. Perfect for breakfast or as a savory side dish, Boxty can be served with toppings like sour cream, shredded cheddar, bacon, or fried eggs.

---

Ingredients

Units USM Scale 1x2x3x

Dough

• 1 cup all-purpose flour (4 1/2 ounces; 127 g)
• 2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
• 1/2 teaspoon baking soda
• 1/4 teaspoon freshly ground black pepper
• 2 pounds (907 g) russet potatoes, divided
• 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish
• 1 large egg
• 1 cup (240 ml) buttermilk (or substitute with 3/4 cup whole milk and 1/4 cup plain yogurt)
• 4 1/2 tablespoons (63 g) unsalted butter, divided

For Serving (Optional)

• Sour cream
• Shredded cheddar cheese
• Cooked bacon
• Fried eggs

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven and Prepare Rack: Adjust your oven rack to the middle and preheat the oven to 200°F (95°C). Line a baking sheet with a wire rack and set aside to keep the cooked pancakes warm.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon of kosher salt, baking soda, and freshly ground black pepper. Set this mixture aside for later use.
3. Boil Half the Potatoes: Peel 1 pound of the potatoes and cut them into 1/2-inch pieces. Place in a saucepan with 1 teaspoon salt and cold water covering by an inch. Bring to a boil over high heat, then simmer vigorously until tender, about 15 minutes. Drain and let cool until they can be handled comfortably, approximately 10 minutes. Mash until smooth and lump-free.
4. Grate Remaining Potatoes: Peel the remaining pound of potatoes and shred them using a box grater over a clean kitchen towel. Gather the towel and squeeze out as much liquid as possible from the shredded potatoes. Transfer the shredded potatoes into the bowl with the mashed potatoes, mixing gently to combine.
5. Combine Mixture: Add sliced scallions and the egg to the potato mixture, stirring to incorporate. Then add the flour mixture and stir until evenly blended. Finally, gently fold in the buttermilk until the batter is thick and pancake-like, with no dry streaks of flour remaining.
6. Cook Pancakes: Heat 1 1/2 tablespoons of butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Spoon 4 heaping 1/4-cup portions of batter into the skillet, flattening each into a 4-inch wide, 1/2-inch thick pancake. Cook undisturbed for 4 to 6 minutes until golden brown on the bottom. Flip carefully and cook an additional 4 to 6 minutes on the other side until golden. Transfer cooked pancakes to the prepared wire rack in the oven to keep warm. Repeat in batches, adding 1 1/2 tablespoons butter between batches until all batter is cooked.
7. Serve: Just before serving, sprinkle the pancakes with the remaining 1/4 teaspoon salt and additional scallions. Offer optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs to complement the dish.

---

Notes

• You can use leftover mashed potatoes instead of boiling fresh ones. Start with 2 cups cold mashed potatoes, add grated potatoes, egg, flour mixture, and scallions. Add 1/2 cup buttermilk initially, then more as needed until a thick batter forms.
• Buttermilk may be substituted with 3/4 cup whole milk and 1/4 cup plain yogurt for a similar tang and texture.

---

Nutrition

• Serving Size: 1 pancake (approx. 1/6 of recipe)
• Calories: 210
• Sugar: 1 g
• Sodium: 550 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg