Irish Boxty Potato Pancakes (Printable)
Crisp and tender Irish boxty enhanced with scallions, perfect for any meal occasion.
# What You'll Need:
→ Potatoes
01 - 14 oz (about 3 medium) starchy potatoes, peeled and grated
02 - 7 oz (about 1 large) starchy potato, peeled and cooked, then mashed
→ Vegetables & Aromatics
03 - 3 scallions (spring onions), finely sliced
04 - 1 small onion, finely grated (optional)
→ Dry Ingredients
05 - ½ cup all-purpose flour
06 - 1 tsp baking powder
07 - 1 tsp salt
08 - ¼ tsp freshly ground black pepper
→ Dairy & Eggs
09 - ½ cup whole milk
10 - 1 large egg, lightly beaten
→ For Frying
11 - 2–3 tbsp butter
12 - 2–3 tbsp vegetable oil
# How to Make It:
01 - Place the grated raw potatoes in a clean tea towel and squeeze out as much liquid as possible. Discard the extracted liquid.
02 - In a large bowl, combine the grated raw potatoes, mashed cooked potato, scallions, and optional grated onion until evenly distributed.
03 - In a separate bowl, whisk together the flour, baking powder, salt, and pepper until thoroughly combined.
04 - Add the dry ingredients to the potato mixture and mix well until evenly distributed throughout.
05 - Beat together the milk and egg, then pour over the potato mixture. Stir until just combined; do not overmix to maintain texture.
06 - Heat 1 tbsp each of butter and oil in a large nonstick skillet over medium heat until melted and shimmering.
07 - Drop 2–3 heaping tablespoons of batter per pancake into the pan, flattening each to about ½ inch thick. Cook for 3–4 minutes per side, or until golden brown and crisp.
08 - Transfer cooked boxty to a paper towel-lined plate to drain excess fat. Repeat with remaining batter, adding more butter and oil as needed. Serve hot, garnished with extra scallions if desired.
# Expert Advice:
01 -
- The contrast between that shatteringly crisp exterior and the soft, creamy interior is absolutely addictive
- These come together faster than you might think, and they reheat beautifully for breakfast the next day
02 -
- Removing moisture from the raw potatoes is nonnegotiable if you want them crispy instead of steamy
- The batter should look shaggy and somewhat loose, not smooth like regular pancake batter
03 -
- A cast iron skillet will give you the crispest exterior, but nonstick works perfectly well if thats what you have
- Keep the finished pancakes in a warm oven while you cook the rest so everyone can eat together