Irish Boxty Potato Pancakes (Print Version)

Crispy on the outside, tender within, these Irish potato cakes feature potatoes and 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

# Steps:

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.
08 - Serve hot, topped with sour cream, extra scallions, or chives if desired.

# Expert Tips:

01 -
  • The contrast between the crunchy golden exterior and the soft, tender center makes these absolutely addictive
  • They come together quickly with basic ingredients you probably already have in your kitchen
  • Perfect for breakfast alongside eggs or as a comforting side to soups and stews
02 -
  • Squeezing every last drop of moisture from the grated potatoes is the difference between soggy and spectacular pancakes
  • Letting the mashed potatoes cool slightly before mixing prevents the flour from becoming gummy
  • Medium heat is your friend, too high and they will burn before cooking through, too low and they will not develop that coveted crunch
03 -
  • Use a box grater rather than a food processor for the raw potatoes, the hand grated texture yields a better final result
  • Pat the pancakes gently with paper towels after cooking if they seem too greasy
  • For extra flavor, add a handful of grated Dubliner cheese to the batter

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