Crispy Boxty Irish Potato Pancakes
A traditional Irish recipe for crispy potato pancakes with a tender, fluffy interior and a perfectly crisp crust. Quick and easy to make, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: Irish
Ingredients
Scale
- 2 large russet potatoes, peeled
- 1 cup mashed potatoes, cooled
- ½ cup (60g) all-purpose flour
- ½ cup (120ml) buttermilk
- 1 large egg, room temperature
- Salt and pepper to taste
- 3 tablespoons unsalted butter, softened (for frying)
- Optional: chopped fresh chives or parsley for garnish
Instructions
- Peel and finely grate 2 large russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible (about 10 minutes).
- If you don’t have leftover mashed potatoes, boil 2 medium potatoes until tender, then mash smoothly with a fork or masher. Cool completely before using.
- In a large bowl, mix the grated potatoes, 1 cup (240g) of cooled mashed potatoes, ½ cup (60g) all-purpose flour, 1 large egg, and ½ cup (120ml) buttermilk. Season generously with salt and pepper. The batter should be thick but scoopable—if it’s too wet, add a tablespoon more flour.
- Warm a non-stick or cast-iron pan over medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan evenly.
- Spoon about ¼ cup (60ml) of batter per pancake into the pan, flattening gently with the back of the spoon to form 3-inch rounds. Cook for 3-4 minutes on each side until golden brown and crispy. Adjust heat as needed to avoid burning.
- Transfer cooked pancakes to a paper towel-lined plate to drain excess butter. Keep warm in a low oven (200°F / 93°C) while cooking remaining pancakes.
- Garnish with chopped fresh chives or parsley if desired, and serve warm with a dollop of sour cream or your favorite jam.
Notes
Squeeze out as much moisture as possible from grated potatoes to ensure crispiness. Use medium heat to avoid burning. Add a splash of vegetable oil with butter for better browning. Cook in batches without overcrowding the pan. If batter is too dry after resting, add a splash more buttermilk.
Nutrition
- Serving Size: About 2 pancakes
- Calories: 220
- Fat: 8
- Carbohydrates: 30
- Protein: 5
Keywords: boxty, Irish potato pancakes, crispy potato pancakes, breakfast, brunch, easy recipe, homemade pancakes