Irish Boxty Potato Pancakes (Printable)

Crispy potato pancakes flecked with scallions for a fresh, savory twist suitable for any meal.

# What You'll Need:

→ Potatoes

01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup mashed potatoes

→ Vegetables

03 - 4 scallions, finely sliced

→ Dry Ingredients

04 - 1/2 cup all-purpose flour
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Dairy

08 - 1/2 cup whole milk
09 - 1 large egg
10 - 2 tablespoons unsalted butter, melted

→ For Serving

11 - Sour cream or chives

# How to Make It:

01 - Place the grated raw potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
02 - In a large bowl, combine the grated potatoes, mashed potatoes, and scallions.
03 - In a separate bowl, whisk together the flour, baking powder, salt, and pepper.
04 - Add the dry ingredients to the potato mixture and mix gently.
05 - In another bowl, whisk the milk, egg, and melted butter. Pour this into the potato mixture and stir until just combined — do not overmix.
06 - Heat a large skillet or griddle over medium heat and add a thin layer of butter.
07 - Drop heaping spoonfuls of the batter onto the skillet, flattening each to about 1/2 inch thick.
08 - Cook for 3–4 minutes per side, until golden brown and crisp. Work in batches, adding more butter as needed.
09 - Transfer cooked pancakes to a paper towel-lined plate. Serve hot, garnished with sour cream and chives if desired.

# Expert Advice:

01 -
  • They use both raw and cooked potatoes, creating an incredible texture you cannot get from regular mashed potato cakes
  • The batter keeps beautifully in the fridge for a day or two, so you can enjoy freshly made boxty for breakfast without starting from scratch
  • These pancakes are incredibly versatile, equally happy next to morning eggs or a roasted dinner
02 -
  • Squeezing the liquid from the raw potatoes is absolutely crucial, otherwise the pancakes will be soggy and fall apart in the pan
  • Do not overmix the batter once you add the wet ingredients, or the pancakes will turn tough and chewy instead of tender
  • Keep the heat at medium, because high heat will burn the outside before the inside cooks through properly
03 -
  • If your batter feels too wet to hold its shape in the pan, add another tablespoon of flour until it scoops easily but still looks slightly shaggy
  • Use a combination of butter and a neutral oil in the pan to get great flavor without the butter burning as quickly

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