Irish Boxty Potato Pancakes (Printable)

Tender Irish potato pancakes with scallions, crispy outside and soft inside, ideal for brunch or a savory side.

# What You'll Need:

→ Potatoes

01 - 1 lb starchy potatoes, peeled (about 3 medium)
02 - ½ lb waxy potatoes, peeled (about 2 medium)

→ Dairy

03 - ½ cup whole milk
04 - 2 tbsp unsalted butter, melted
05 - 1 large egg

→ Vegetables & Aromatics

06 - 4 scallions (spring onions), finely sliced

→ Dry Ingredients

07 - ½ cup all-purpose flour
08 - 1 tsp baking powder
09 - ¾ tsp salt
10 - ¼ tsp ground black pepper

→ For Frying

11 - 2 tbsp unsalted butter or vegetable oil

# How to Make It:

01 - Grate the starchy potatoes on a box grater. Place in a clean kitchen towel and squeeze out as much moisture as possible.
02 - Boil the waxy potatoes in salted water until tender, about 10-12 minutes. Drain thoroughly and mash until smooth.
03 - In a large bowl, combine the grated raw potatoes, mashed potatoes, milk, melted butter, and egg. Mix until well incorporated.
04 - Add the flour, baking powder, salt, and pepper. Stir to form a thick, homogeneous batter.
05 - Gently fold in the sliced scallions until evenly distributed throughout the batter.
06 - Heat a large skillet over medium heat and add 1 tablespoon of butter or oil.
07 - Drop ¼-cup portions of batter into the pan, flattening each to approximately ½ inch thickness.
08 - Cook for 3-4 minutes per side until golden brown and crispy. Add more butter or oil as needed between batches.
09 - Serve hot, garnished with additional sliced scallions if desired.

# Expert Advice:

01 -
  • That incredible contrast between golden crunch outside and pillow soft inside
  • The way scallions sweeten as they cook, turning into little pockets of savory goodness
  • How something so humble feels fancy enough for brunch but cozy enough for Tuesday dinner
02 -
  • Squeezing every last drop of liquid from the raw potatoes is absolutely non-negotiable. I've tried skipping this step and ended up with sad, soggy pancakes.
  • Don't flip them too early. Wait until you can see the edges turning golden and the surface looks set, or they'll fall apart.
  • Keep the finished ones warm in a 200°F oven while you cook the rest so everyone eats together.
03 -
  • Make extra and freeze the cooked pancakes between layers of parchment paper. Reheat in a 350°F oven for 10 minutes and they're almost as good as fresh.
  • If your batter seems too loose, add another tablespoon of flour. It should be thick enough to hold its shape when scooped.
  • Clarified butter gives restaurant-level crispiness without the risk of burning, but regular butter tastes better. Your call.

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