Irish Boxty Potato Pancakes (Printable)
Golden Irish potato cakes with scallions, crispy and perfect for breakfast or a hearty side dish.
# What You’ll Need:
→ Potatoes
01 - 2 cups raw potatoes, peeled and grated (about 14 oz)
02 - 1 cup mashed potatoes (about 7 oz)
→ Dairy
03 - 1/2 cup whole milk
04 - 2 tbsp unsalted butter, melted
→ Dry Ingredients
05 - 1/2 cup all-purpose flour
06 - 1 tsp baking powder
07 - 1 tsp kosher salt
08 - 1/4 tsp black pepper
→ Vegetables & Aromatics
09 - 4 scallions, finely sliced
→ For Frying
10 - 2-3 tbsp vegetable oil
# How to Prepare:
01 - Wrap the grated raw potatoes in a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is crucial for achieving crispy pancakes.
02 - In a large mixing bowl, combine the squeezed grated potatoes, mashed potatoes, sliced scallions, and melted butter. Stir until evenly incorporated.
03 - In a separate bowl, whisk together the flour, baking powder, salt, and black pepper until well blended.
04 - Add the dry ingredient mixture to the potato bowl. Pour in the milk and stir gently just until a thick batter forms. Avoid overmixing to prevent tough pancakes.
05 - Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat until shimmering.
06 - Scoop approximately 1/4 cup of batter per pancake into the skillet. Gently flatten with a spatula to form even rounds. Cook for 3-4 minutes on each side until golden brown and crispy. Add more oil between batches as needed.
07 - Transfer finished pancakes to a paper towel-lined plate to absorb excess oil. Serve immediately while hot, optionally garnished with additional sliced scallions.
# Expert Advice:
01 -
- The combination of raw and cooked potatoes creates an incredible texture that is crispy outside and tender inside
- These pancakes come together quickly and use simple ingredients you probably already have in your kitchen
02 -
- Do not skip the step of squeezing out excess moisture from the raw potatoes or your pancakes will be soggy instead of crispy
- Let the batter rest for about 10 minutes before cooking to let the flour hydrate completely
03 -
- Use the large holes on your box grater for the raw potatoes rather than the small holes for better texture
- Keep the cooked pancakes warm in a 200 degree oven while you finish the remaining batches