Irish Boxty Potato Pancakes

My grandmother always said the secret to great boxty was treating the raw potatoes like something precious that needed to be wrung out completely dry. She would stand at her kitchen sink, twisting a tea towel until her knuckles turned white, explaining that any remaining moisture meant soggy pancakes instead of the crisp, golden disks we were all waiting for.

I once made these for a St. Patricks Day breakfast for eight people, standing at the stove while everyone gathered around the island, coffee mugs in hand, chatting and sneaking pieces as they came off the pan. The kitchen filled with the smell of frying potatoes and scallions, and somehow that morning turned into a three-hour affair of pancakes, stories, and second helpings.

Ingredients

• 2 cups raw potatoes, peeled and grated: Using fresh raw potatoes gives the pancakes their signature crispy exterior and subtle sweetness
• 1 cup mashed potatoes: Leftover mashed potatoes work perfectly here and create the soft, tender interior
• 1/2 cup whole milk: Whole milk adds richness and helps bind the batter together without making it too wet
• 2 tbsp unsalted butter, melted: Butter adds essential flavor and helps the pancakes develop a beautiful golden color
• 1/2 cup all-purpose flour: Flour provides just enough structure to hold the pancakes together while keeping them light
• 1 tsp baking powder: This gives the pancakes a slight lift so they are not dense or heavy
• 1 tsp kosher salt: Salt enhances the natural potato flavor and balances the scallions
• 1/4 tsp black pepper: Fresh pepper adds a gentle warmth that complements the mild potatoes
• 4 scallions, finely sliced: Scallions provide mild onion flavor and pretty green flecks throughout the pancakes
• 2-3 tbsp vegetable oil: You need enough oil to fry the pancakes properly and get them nicely crisp

Instructions

Prepare the raw potatoes:

Place the grated raw potatoes in a clean kitchen towel and squeeze out as much moisture as possible until the potatoes feel dry to the touch.

Combine the potatoes:

In a large bowl, mix together the squeezed raw potatoes, mashed potatoes, sliced scallions, and melted butter until evenly combined.

Mix the dry ingredients:

In a separate bowl, whisk together the flour, baking powder, salt, and pepper until well incorporated.

Form the batter:

Add the dry ingredients to the potato mixture, pour in the milk, and stir gently until a thick batter forms.

Heat the pan:

Warm 1 tablespoon of oil in a large nonstick skillet over medium heat until it shimmers slightly.

Cook the pancakes:

Scoop about 1/4 cup of batter per pancake into the skillet, flattening gently with a spatula, and fry for 3 to 4 minutes per side.

Finish cooking:

Transfer the cooked pancakes to a paper towel-lined plate, adding more oil between batches as needed.

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These boxty pancakes have become a weekend staple in our house, the kind of comfort food that makes everyone gravitate toward the kitchen. My daughter now helps me squeeze the potatoes, and she has somehow developed the same determination my grandmother had about getting every last drop of moisture out.

Getting the Perfect Texture

The magic of boxty comes from using both raw and cooked potatoes, which creates a texture that is simultaneously crispy and creamy. The raw potatoes provide structure and crunch while the mashed potatoes keep the interior tender and soft.

Serving Suggestions

These pancakes are incredibly versatile and work beautifully for breakfast, lunch, or dinner. I love serving them with a dollop of sour cream and a sprinkle of fresh herbs, or they make an excellent side beside a hearty stew.

Make Ahead and Storage

You can grate the raw potatoes and squeeze them dry a few hours ahead, storing them in the refrigerator covered with a damp paper towel. Leftover cooked pancakes reheat beautifully in a 375 degree oven for about 10 minutes.

• Freeze uncooked pancakes between layers of parchment paper for up to one month
• Cook frozen pancakes directly from frozen, adding a couple extra minutes per side
• Reheat leftovers in the oven rather than the microwave to maintain crispiness

Save

There is something deeply satisfying about transforming humble potatoes into something so delicious and comforting. These boxty pancakes might just become one of your most-requested recipes.

Recipe FAQs

→ What makes boxty distinct from regular potato pancakes?

Boxty blends both grated raw and mashed potatoes, giving them a unique texture that’s crisp outside yet soft and creamy inside.

→ Can I substitute ingredients to make boxty gluten-free?

Yes, replacing all-purpose flour with a gluten-free flour blend allows for a gluten-free version without sacrificing texture.

→ How do scallions enhance the flavor of the potato cakes?

Scallions add a fresh, mild onion note that brightens the rich potato base and adds a subtle aromatic layer.

→ What’s the best way to ensure crispy pancakes every time?

Removing excess moisture from grated potatoes and frying in hot oil without overcrowding the pan helps achieve a crunchy exterior.

→ Are there suggested toppings or serving ideas for boxty?

Classic accompaniments include sour cream or applesauce to complement the savory, crispy cakes with a creamy or sweet contrast.

→ Can leftovers be stored and reheated without losing texture?

Yes, reheating in the oven rather than microwave preserves the crispy texture of the pancakes.