Irish Boxty Potato Pancakes (Print View)
Traditional Irish dish featuring crispy potato pancakes with scallions, perfect for a hearty morning meal.
# Ingredient List:
→ Potatoes
01 - 1 lb russet potatoes, peeled and cut into chunks
02 - ½ lb russet potatoes, peeled and grated
→ Dairy
03 - ½ cup whole milk
04 - 2 tbsp unsalted butter, melted (plus extra for frying)
→ Vegetables & Aromatics
05 - 4 scallions, finely sliced
→ Dry Ingredients
06 - ½ cup all-purpose flour
07 - 1 tsp baking powder
08 - ½ tsp fine sea salt
09 - ¼ tsp ground black pepper
# How to Make:
01 - Place the chopped potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until fork-tender (about 12–15 minutes). Drain and mash until smooth. Let cool slightly.
02 - Squeeze excess moisture from the grated potatoes using a clean kitchen towel or cheesecloth.
03 - In a large bowl, combine the mashed and grated potatoes. Add the milk, melted butter, scallions, flour, baking powder, salt, and black pepper. Stir until just combined; do not overmix.
04 - Heat a large nonstick skillet or griddle over medium heat and add a little butter.
05 - Drop heaping spoonfuls of batter (about ¼ cup each) onto the skillet, gently flattening each to about ½ inch thick.
06 - Cook for 3–4 minutes per side, or until golden brown and crisp. Work in batches, adding more butter as needed.
07 - Transfer cooked boxty to a plate lined with paper towels. Serve warm, garnished with extra scallions if desired.
# Expert Advice:
01 -
- The contrast between that golden, crackling crust and the impossibly tender inside is something youll crave on rainy weekends
- These come together faster than youd think, and they somehow taste even better reheated the next day
02 -
- Overmixing the batter develops gluten and makes these tough, so stop as soon as the flour disappears
- The grated potatoes must be squeezed thoroughly or you'll end up with soggy, disappointing pancakes
03 -
- Grate the potatoes onto a clean kitchen towel directly to save yourself from transferring a wet mess later
- If your first pancake looks pale, your pan isn't hot enough, so let it warm up properly before continuing