Irish Boxty Potato Pancakes (Printer-Friendly)

Crispy and tender Irish boxty featuring grated and mashed potatoes with scallions for a flavorful twist.

# What You'll Need:

→ Potatoes

01 - 14 oz (about 3 medium) starchy potatoes, peeled and cut into chunks
02 - 7 oz (about 2 medium) raw starchy potatoes, peeled and grated

→ Dairy

03 - 1/4 cup whole milk
04 - 3 tbsp unsalted butter, melted (plus extra for frying)

→ Vegetables

05 - 3 scallions (spring onions), finely sliced

→ Dry Ingredients

06 - 1/2 cup all-purpose flour
07 - 1 tsp baking powder
08 - 1/2 tsp fine sea salt
09 - 1/4 tsp freshly ground black pepper

→ Optional

10 - Sour cream, chives, or extra scallions for serving

# How to Make It:

01 - Place potato chunks in salted water and boil 10–12 minutes until fork-tender. Drain thoroughly and mash until smooth. Allow to cool slightly.
02 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.
03 - In a large mixing bowl, combine mashed potatoes, grated potatoes, scallions, milk, melted butter, flour, baking powder, salt, and pepper. Stir until fully incorporated into a thick batter.
04 - Warm a large nonstick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
05 - Drop 2–3 tablespoons of batter per pancake into the pan, gently flattening with a spatula. Cook 3–4 minutes per side until golden brown and crisp. Cook in batches, adding butter as needed.
06 - Transfer cooked pancakes to a serving plate and keep warm while completing remaining batches. Serve immediately with optional toppings.

# Expert Advice:

01 -
  • The contrast between the crisp exterior and impossibly tender center feels like eating comfort itself
  • These pancakes bridge breakfast and dinner seamlessly, making them perfect for any meal
  • Scallions add a fresh brightness that keeps every bite interesting without overpowering the potatoes
02 -
  • Squeezing every drop of moisture from your grated potatoes is absolutely non-negotiable for proper texture
  • Letting your mashed potatoes cool slightly before mixing prevents the batter from becoming gummy
  • Medium heat is your friend. High heat burns the outside before the inside cooks through.
03 -
  • Freeze uncooked pancakes between layers of parchment paper and cook straight from frozen, adding a minute or two to the cooking time
  • A mix of butter and oil for frying prevents burning while maintaining that incredible buttery flavor

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