Irish Boxty Potato Pancakes (Printable Version)

Crispy and tender Irish boxty made from mashed and grated potatoes with fresh scallions, ideal for a savory meal.

# What You Need:

→ Potatoes

01 - 1 lb russet potatoes, peeled and cut into chunks
02 - ½ lb russet potatoes, peeled and grated

→ Dairy

03 - ½ cup whole milk
04 - 2 tbsp unsalted butter, melted (plus extra for frying)

→ Vegetables & Aromatics

05 - 4 scallions, finely sliced

→ Dry Ingredients

06 - ½ cup all-purpose flour
07 - 1 tsp baking powder
08 - ½ tsp fine sea salt
09 - ¼ tsp ground black pepper

# How to Make It:

01 - Place chopped potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until fork-tender (12–15 minutes). Drain and mash until smooth. Let cool slightly.
02 - Squeeze excess moisture from grated potatoes using a clean kitchen towel or cheesecloth.
03 - In a large bowl, combine mashed and grated potatoes. Add milk, melted butter, scallions, flour, baking powder, salt, and black pepper. Stir until just combined; do not overmix.
04 - Heat a large nonstick skillet or griddle over medium heat and add a little butter.
05 - Drop heaping spoonfuls of batter (about ¼ cup each) onto skillet, gently flattening each to about ½ inch thick.
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 lined with paper towels. Serve warm, garnished with extra scallions if desired.

# Expert Tips:

01 -
  • The texture is absolutely addictive, a crispy exterior giving way to the fluffiest, most tender interior you've ever experienced in a potato pancake
  • They're incredibly versatile and equally perfect for a lazy weekend breakfast or as a comforting side alongside a hearty dinner
  • Scallions add just the right amount of fresh, mild onion flavor without overwhelming the delicate potato taste
02 -
  • Squeezing every last drop of moisture from your grated potatoes is the absolute most important step for crispy results, and I learned this the hard way after serving my friends completely limp pancakes that fell apart
  • Letting your mashed potatoes cool slightly before mixing prevents the heat from cooking the flour and creating a gluey texture that will ruin the delicate balance between crisp and tender
03 -
  • Use a box grater rather than a food processor for your grated potatoes, as the slightly uneven texture creates better pockets of crispiness and a more rustic, authentic result
  • If your batter seems too wet to hold together, add a tablespoon of flour at a time until you reach the right consistency, but remember that the mixture should be looser than typical pancake batter

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