Irish Boxty Potato Pancakes (Print View)

Crispy and tender Irish potato pancakes brightened with scallions, ideal as a side or breakfast treat.

# Ingredient List:

→ Potatoes

01 - 14 oz (about 3 medium) starchy potatoes, peeled and cut into chunks
02 - 7 oz (about 2 medium) raw starchy potatoes, peeled and grated

→ Dairy

03 - 1/4 cup whole milk
04 - 3 tbsp unsalted butter, melted (plus extra for frying)

→ Vegetables

05 - 3 scallions (spring onions), finely sliced

→ Dry Ingredients

06 - 1/2 cup all-purpose flour
07 - 1 tsp baking powder
08 - 1/2 tsp fine sea salt
09 - 1/4 tsp freshly ground black pepper

→ Optional Serving

10 - Sour cream, chives, or extra scallions for serving

# How to Make:

01 - Boil the potato chunks in salted water for 10-12 minutes until fork-tender. Drain well and mash until smooth. Let cool slightly.
02 - Place the grated raw potatoes in a clean tea towel and squeeze out as much moisture as possible.
03 - In a large bowl, combine mashed potatoes, grated potatoes, scallions, milk, melted butter, flour, baking powder, salt, and pepper. Mix until a thick batter forms.
04 - Heat a large nonstick skillet or griddle over medium heat and add a little butter.
05 - Scoop 2-3 tablespoons of batter per pancake into the pan, flattening gently with a spatula.
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 and keep warm while you finish the batch.
08 - Serve hot, topped with sour cream, extra scallions, or chives if desired.

# Expert Advice:

01 -
  • The scallions add a fresh, bright bite that cuts through the rich potatoes like a welcome conversation
  • These pancakes transform humble ingredients into something that feels like a celebration on the plate
02 -
  • Squeezing every drop of liquid from the grated potatoes is non-negotiable — excess moisture prevents proper crisping and yields soggy pancakes
  • Letting the mashed potatoes cool slightly before combining prevents the raw potatoes from discoloring and keeps the batter texture consistent
03 -
  • Mixing half butter and half oil for frying prevents burning while maintaining excellent flavor
  • A 1:1 gluten-free flour blend works perfectly if you need to accommodate dietary restrictions

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