Irish Boxty Potato Pancakes (Printable)

Golden boxty pancakes with scallions, crisp exterior, and tender, flavorful interior, perfect for any meal.

# What You'll Need:

→ Potatoes

01 - 1 lb starchy potatoes (such as Russet), peeled and divided

→ Dairy

02 - 1/2 cup whole milk
03 - 2 tbsp unsalted butter, melted, plus extra for frying

→ Fresh Produce

04 - 2 scallions (spring onions), thinly sliced

→ Baking & Pantry

05 - 1/2 cup all-purpose flour
06 - 1 large egg
07 - 1 tsp salt
08 - 1/2 tsp freshly ground black pepper

# How to Make It:

01 - Grate half of the potatoes using a box grater. Place the grated potatoes in a clean tea towel and squeeze out as much moisture as possible.
02 - Boil the remaining potatoes in salted water until tender, about 10-12 minutes. Drain well and mash until smooth.
03 - In a large bowl, combine the grated raw potatoes, mashed potatoes, flour, egg, milk, melted butter, scallions, salt, and pepper. Mix until a thick batter forms.
04 - Heat a large nonstick skillet or griddle over medium heat and brush with a little butter.
05 - Drop heaping tablespoons of batter into the pan, flattening gently to form pancakes about 1/2 inch thick.
06 - Cook for 3-4 minutes per side, or until golden brown and crisp. Transfer to a plate lined with paper towels. Repeat with remaining batter, adding more butter as needed.
07 - Serve hot, garnished with extra scallions if desired.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp edges and impossibly tender centers will make these disappear from the plate faster than you can cook them
  • Scallions add a fresh, mild bite that cuts through the rich potato and keeps every bite interesting
  • These come together quickly and work beautifully for breakfast alongside eggs or as a side with dinner
02 -
  • Squeezing every last drop of moisture from the grated potatoes is absolutely critical, otherwise the pancakes will be gummy and dense instead of light and crisp
  • Do not rush the cooking or try to flip too soon, letting each side develop a proper golden crust ensures that satisfying crunch
03 -
  • Use a cast iron skillet if you have one, as it holds heat evenly and creates the most consistently crisp exterior
  • Season each batch with a tiny pinch of flaky salt as soon as they come out of the pan for extra crunch and flavor

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