Crispy Boxty Irish Potato Pancakes
A traditional Irish breakfast classic featuring crispy edges and a soft, tender center made from a unique mix of grated raw and boiled potatoes, enriched with buttermilk and fresh chives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: Irish
Ingredients
Scale
- 2 medium starchy potatoes (Russets), peeled and divided—one for boiling, one for grating raw
- ½ cup (60g) all-purpose flour (can substitute gluten-free flour)
- ½ cup (120ml) buttermilk (or dairy-free yogurt/milk with lemon juice as substitute)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter for frying
- 2 tablespoons finely chopped green onions or chives
- 1 teaspoon baking powder
- 1 large egg, beaten
Instructions
- Boil one peeled potato in cold salted water for 15 minutes until tender. Drain and mash roughly, leaving some lumps. Let cool slightly.
- Grate the second peeled potato using a box grater. Place grated potato in a clean kitchen towel and squeeze out excess moisture.
- In a large mixing bowl, combine grated raw potato, mashed boiled potato, flour, baking powder, salt, pepper, and chopped chives.
- Add beaten egg and buttermilk to the mixture. Stir until just combined to form a thick batter; do not overmix.
- Heat a large skillet over medium heat and add 1 tablespoon of butter. Let it melt slowly.
- Spoon about ¼ cup (60ml) of batter per pancake into the pan, flatten gently with the back of the spoon.
- Cook pancakes for 3-4 minutes per side until golden and crispy. Adjust heat as needed to prevent burning. Cook in batches without crowding the pan.
- Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while cooking the rest.
- Serve immediately with butter, sour cream, or your favorite toppings.
Notes
Squeezing out excess moisture from grated potatoes is crucial to avoid soggy pancakes. Cook over medium heat to achieve crispy edges without burning. If batter is too wet, add more flour; if too dry, add more buttermilk. For vegan adaptation, use flax egg and plant-based milk and butter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 2
- Sodium: 400
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 24
- Fiber: 2
- Protein: 5
Keywords: boxty, Irish potato pancakes, crispy potato pancakes, traditional Irish breakfast, easy breakfast recipe, potato pancakes