If you’ve ever wanted that perfect balance of crispy edges and tender, flavorful center in a potato pancake, you’re going to love this Crispy Irish Potato Pancakes Recipe. It’s all about combining cold mashed potatoes with freshly grated raw potatoes, plus a few simple ingredients that bring this traditional Irish dish called Boxty to life.
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Why You'll Love This Recipe
I remember the first time I made Boxty—it quickly became a favorite not just for breakfast but any time the craving for comfort food hit. There’s something magical about the crispy golden crust paired with that fluffy potato goodness inside.
- Traditional flavors: Stays true to authentic Irish Boxty using simple, honest ingredients.
- Perfect texture: Chilling the mashed potatoes and squeezing out excess moisture leads to that coveted crispiness.
- Customizable: Feel free to toss in scallions or cheddar for an extra flavor punch.
- Versatile serving: Delicious at breakfast, brunch, or alongside dinner.
Ingredients & Why They Work
When you gather ingredients for this Crispy Irish Potato Pancakes Recipe, quality is key. Choosing the right potatoes and a good buttermilk makes a noticeable difference, while simple pantry staples pull everything together smoothly.
- Cold mashed potatoes: Using cold mashed potatoes adds a creamy texture and helps bind the batter without extra moisture.
- Grated raw potatoes: Freshly grated to add texture and body to the pancakes—just be sure to squeeze out excess liquid for crispiness.
- All-purpose flour: Provides structure and helps hold everything together for those golden pancakes.
- Salt: Enhances the flavor of the potatoes and balances the richness.
- Baking soda: Adds a lightness to the batter so the pancakes aren’t dense.
- Buttermilk: Brings tangy flavor and moisture, making the batter smooth yet thick enough to hold form.
- Butter, bacon grease, or lard: Classic fats for frying that create those irresistible crispy edges; vegan-friendly oils work well too.
- Optional add-ins: For a little twist, chopped green onions or shredded cheddar cheese add a delightful boost of flavor.
Make It Your Way
One of the joys of this Crispy Irish Potato Pancakes Recipe is how adaptable it is. Whether you want to add a twist with some fresh herbs or make it a bit more indulgent, there are plenty of ways to make it your own without losing the authentic heart of the dish.
- Cheesy Boxty: I love stirring in a handful of shredded white cheddar cheese into the batter before frying. It melts beautifully and adds a creamy richness that pairs wonderfully with the crispy exterior.
- Green Onion Boost: Adding chopped green onions or scallions gives the pancakes a fresh, sharp bite. It feels like a bright little burst of spring in every bite.
- Vegan-Friendly: Swap out butter or bacon grease for a neutral oil like vegetable or canola oil, and use plant-based buttermilk alternatives to keep things vegan while still getting great crispiness.
- Extra Crispy Trick: For a crunchier result, try the traditional method of saving the starch from the potato liquid and mixing it back into your batter—this really amps up the texture!
- Seasonal Variations: Feel free to fold in some finely diced sautéed mushrooms or roasted red peppers for a cozy, seasonal twist.
Step-by-Step: How I Make Crispy Irish Potato Pancakes Recipe
Step 1: Prep Your Potatoes Like a Pro
Start by boiling your potatoes until tender, then drain and mash them smoothly. This is the perfect time to make the mashed potatoes ahead and chill them in the fridge for at least 3 hours or overnight. Chilling is key—it firms up the mash and helps develop that signature texture we want in our pancakes.
Step 2: Mix Up the Dry Ingredients
While your potatoes chill, combine the flour, baking soda, and salt in a small bowl. Set it aside for later – this simple mix will bind everything together and add a gentle lift to the pancakes.
Step 3: Wring Out the Grated Potatoes
Grate your raw potatoes next. Then, put the grated potatoes into a clean cotton kitchen towel and squeeze out as much liquid as possible. This step helps keep your batter from becoming soggy, ensuring those pancakes fry up crispy and golden.
Step 4: Bring It All Together
In a large bowl, combine the chilled mashed potatoes, the grated potatoes, and the flour mixture. Add 1 ½ cups of buttermilk and stir gently to create a thick batter that’s easy to scoop. If it feels too stiff or dry, don’t hesitate to add a splash more buttermilk—aim for a consistency similar to thick pancake batter.
Step 5: Heat Up Your Pan for the Perfect Sizzle
Use a heavy pan and melt your fat of choice—be it butter, bacon grease, lard, or oil—over medium-high heat. The pan should be hot enough to brown the pancakes without burning. If you see smoke, turn down the heat a notch—you want steady, even cooking.
Step 6: Fry Until Golden and Crispy
Scoop the batter into the pan, forming individual patties. Press gently to flatten each one. Cook on one side until it’s beautifully browned and crispy—this usually takes a few minutes. Then flip carefully and brown the other side. Keep an eye on the heat so the inside cooks through without the outside getting too dark.
Step 7: Keep Warm and Serve Hot
Once cooked, transfer the pancakes to a warm oven to keep them ready while you finish frying the rest. Serve immediately for the best crispy texture and that warm, comforting flavor that makes this Crispy Irish Potato Pancakes Recipe so irresistible.
Top Tip
Mastering the art of crispy Irish potato pancakes takes a little patience and a few insider tricks. These tips help you get that perfect golden crust and tender center every time.
- Chill the Mashed Potatoes: I always chill my mashed potatoes for at least 3 hours before mixing. It really firms up the texture, making the pancakes much easier to shape and fry evenly.
- Wring Out the Grated Potatoes: Squeezing out as much liquid as possible from the grated potatoes is a game-changer. It keeps the batter from getting soggy and helps the pancakes crisp up beautifully.
- Control the Heat: Frying over medium-high heat is key, but I carefully adjust it so the boxty cooks through slowly without burning. This balance makes sure the inside is tender and the outside perfectly browned.
- Optional Starch Step: If you have time, let the starch settle from the grated potato liquid and add it back in. I did this once and noticed a noticeably crispier crust — definitely worth trying if you want to experiment.
How to Serve Crispy Irish Potato Pancakes Recipe
Garnishes
To elevate your Crispy Irish Potato Pancakes Recipe, try garnishing with a dollop of sour cream or crème fraîche and a sprinkle of chopped green onions or fresh chives. A bit of smoked salmon or crispy bacon on top pairs wonderfully too. For a cheesy touch, sprinkle some shredded white cheddar right after flipping the pancakes in the pan or serve it melted on top.
Side Dishes
These golden boxty pancakes are incredibly versatile. Serve them alongside traditional Irish breakfast favorites like sautéed mushrooms, baked beans, or sausages. For a lighter meal, pair with a fresh green salad dressed with lemon vinaigrette or steamed kale tossed in garlic. And don’t forget a side of tangy apple sauce or a drizzle of honey for a delicious contrast.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pancakes, allow them to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat them gently to preserve their crispiness.
Freezing
Crispy Irish potato pancakes freeze beautifully. Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. This way you can enjoy homemade boxty anytime the craving hits.
Reheating
For best results, reheat frozen or refrigerated pancakes in a hot skillet over medium heat with a little butter or oil until warmed through and crisp again. Avoid microwaving, which tends to make them soggy.
Frequently Asked Questions:
For the best texture and authentic flavor, it’s best to use homemade mashed potatoes chilled for at least 3 hours. Instant mashed potatoes don’t have the same starch content or consistency needed for crispiness.
Starchy potatoes like russets are ideal because they help create a tender inside and crispy outside. Waxy potatoes may result in a denser, less crispy pancake.
Absolutely! Chopped green onions or shredded white cheddar cheese are wonderful additions to add flavor and richness to your pancakes. Just fold them gently into the batter before frying.
Cooking over medium-high heat is essential, but adjusting to medium or slightly lower if the pancakes brown too fast helps cook them through without burning. Patience pays off!
Final Thoughts
Making Crispy Irish Potato Pancakes is like bringing a little bit of Ireland’s heart into your kitchen. The mix of cold mashed and grated raw potatoes creates a uniquely satisfying texture that’s crisp on the outside and tender inside. With just a bit of care and the right technique, your homemade boxty will be a comforting favorite for breakfasts, brunches, or any time you want a delicious taste of tradition. Enjoy the process as much as the pancakes — Sláinte!
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Crispy Irish Potato Pancakes Recipe
- Prep Time: 15 minutes
- Mashed Potato Chill Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Irish
- Diet: Vegetarian
Description
Traditional Irish potato pancakes known as Boxty combine cold mashed potatoes and grated raw potatoes with flour, buttermilk, and seasonings to create crispy, golden pancakes perfect for breakfast or any meal. This recipe highlights step-by-step preparation, including chilling mashed potatoes and careful frying for the perfect texture.
Ingredients
Potatoes
- 2 cups cold mashed potatoes
- 2 cups grated raw potatoes
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 ½ to 2 cups buttermilk, plus more as needed
For Frying
- Butter, bacon grease, or lard for frying (vegan: use oil)
Optional Add-ins
- Chopped green onions/scallions
- Shredded white cheddar cheese
Instructions
- Prepare the potatoes. Boil, drain, and mash the potatoes. Chill the mashed potatoes until cold or overnight to develop better texture and flavor.
- Mix dry ingredients. In a small bowl, combine the flour, baking soda, and salt. Set this mixture aside for later use.
- Prepare the grated potatoes. Grate the raw potatoes and place them on a clean cotton kitchen towel. Wring out as much liquid as possible from the grated potatoes to avoid a soggy batter.
- Combine the batter. In a large mixing bowl, combine the cold mashed potatoes, grated potatoes, and the dry flour mixture. Add 1 ½ cups of buttermilk and stir to combine. If the mixture is too thick or dry, add more buttermilk until you reach a thick pancake batter consistency.
- Heat the pan. Warm butter, bacon grease, lard, or oil in a heavy pan over medium-high heat, adjusting as needed to cook evenly without burning.
- Form and fry pancakes. Scoop the potato mixture into the pan to form individual patties. Press each patty down to flatten. Fry the boxty until the bottom is nicely browned, then flip and brown the other side. Be careful to cook slowly enough so the inside cooks before the outside gets too dark.
- Keep warm and serve. Transfer cooked boxty to a warm oven while frying the remaining pancakes. Serve immediately while hot for best texture and flavor.
Notes
- The traditional method involves collecting the liquid squeezed from grated potatoes, allowing the starch to settle for 30 minutes, then re-adding the starch to the batter for a crisper texture.
- If you skip the starch settling step, reduce buttermilk slightly to maintain the correct batter consistency.
- Use starchy potatoes like russets for best results.
- Optional ingredients such as chopped scallions or shredded cheddar can be added to the batter for extra flavor.
- Adjust frying heat carefully to cook through without burning.
Nutrition
- Serving Size: 1 pancake
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg
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