Irish Boxty Potato Pancakes (Printable Version)

Crispy outside, tender inside potato pancakes with scallions offer a flavorful, easy-to-make side dish or breakfast option.

# What You 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

# How to Make It:

01 - Boil the potato chunks in salted water for 10–12 minutes until fork-tender. Drain well and mash until smooth. Let cool slightly.
02 - Place the grated raw potatoes in a clean tea towel and squeeze out as much moisture as possible.
03 - In a large bowl, combine mashed potatoes, grated potatoes, scallions, milk, melted butter, flour, baking powder, salt, and pepper. Mix until a thick batter forms.
04 - Heat a large nonstick skillet or griddle over medium heat and add a little butter.
05 - Scoop 2–3 tablespoons of batter per pancake into the pan, flattening gently with a spatula.
06 - Cook for 3–4 minutes per side, or until golden brown and crisp. Work in batches, adding more butter as needed.
07 - Transfer cooked boxty to a plate and keep warm while you finish the batch. Serve hot, topped with sour cream, extra scallions, or chives if desired.

# Expert Tips:

01 -
  • The crispy exterior gives way to the most incredibly tender center you'll ever experience in a potato pancake
  • Using both mashed and grated potatoes creates a texture that's somehow fluffy and substantial at the same time
  • Fresh scallions add just the right pop of flavor without overpowering the classic potato taste
02 -
  • Squeezing every drop of moisture from the grated potatoes is the difference between soggy and spectacular boxty
  • Letting the mashed potatoes cool slightly prevents the batter from becoming gummy and dense
  • Medium heat is your friend. Too high and they'll burn before cooking through, too low and they'll absorb too much butter
03 -
  • Mix butter and oil for frying to prevent burning while maintaining that buttery flavor
  • Use a cast iron skillet if you have one. The heat distribution creates the most evenly crispy pancakes

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