Irish Boxty Potato Pancakes

The smell of scallions hitting hot butter still takes me back to my grandmother tiny kitchen in Cork, where she would flip these potato pancakes while telling stories about her own childhood. She never measured anything, of course, and watching her became my first real cooking education.

I once made these for a St. Patrick Day brunch and watched my typically skeptical father in law go back for fourths, declaring them better than any restaurant version. Now they are the first thing requested whenever family visits.

Ingredients

• 2 cups raw potatoes, peeled and grated: The starch from raw potatoes binds everything together, and squeezing out every drop of moisture is what makes them crisprather than soggy
• 1 cup mashed potatoes: Leftover mashed potatoes work beautifully here and add that creamy interior texture that makes boxty so distinctive
• 1/2 cup whole milk: Whole milk creates the richest batter, though I have used buttermilk for extra tang with great success
• 2 tbsp unsalted butter, melted: Melted butter incorporates more evenly than softened, and brushing the cooked pancakes with a little extra butter before serving is never a bad idea
• 1/2 cup all-purpose flour: Just enough flour to hold everything together without making them heavy or breadlike
• 1 tsp baking powder: This tiny amount of lift makes all the difference between dense pancakes and ones that puff slightly when they hit the pan
• 1 tsp kosher salt: Potatoes need generous seasoning, and this amount ensures every bite is perfectly savory
• 1/4 tsp black pepper: Freshly ground black pepper adds a subtle warmth that complements the scallions beautifully
• 4 scallions, finely sliced: Both the white and green parts go in, providing that classic onion flavor that cuts through the richness of the potatoes
• 2-3 tbsp vegetable oil for frying: A neutral oil with a high smoke point is essential for getting that golden, crispy crust without burning

Instructions

Squeeze the grated potatoes:

Wrap the raw grated potatoes in a clean kitchen towel and twist until no more liquid comes out, this step is worth the arm workout

Combine the potato mixture:

Mix the squeezed raw potatoes, mashed potatoes, scallions, and melted butter in a large bowl until everything is evenly distributed

Whisk the dry ingredients:

In a separate bowl, stir together the flour, baking powder, salt, and pepper until well combined

Form the batter:

Add the dry ingredients to the potato mixture, pour in the milk, and stir gently until just combined, some lumps are perfectly fine

Heat the pan:

Warm 1 tablespoon of oil in a large nonstick skillet over medium heat until it shimmers slightly

Cook the pancakes:

Scoop 1/4 cup of batter per pancake into the pan, flatten gently with a spatula, and fry for 3 to 4 minutes on each side until golden brown and crisp

Drain and serve:

Transfer the cooked pancakes to a paper towel lined plate to absorb any excess oil, then serve them piping hot

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My youngest daughter now requests these for her birthday breakfast every year, and watching her flip her first pancake last year without any assistance made me realize these recipes are really about passing down more than just food.

Getting The Perfect Crisp

The secret restaurant quality crisp comes from not overcrowding the pan and resisting the urge to flip too early. Let the first side develop a deep golden crust before gently sliding the spatula underneath.

Make Ahead Strategy

You can grate and squeeze the raw potatoes up to 4 hours ahead, storing them in the refrigerator covered with a damp paper towel. The scallions can also be sliced in advance and kept sealed.

Serving Ideas That Work

While these are fantastic on their own, a dollop of sour cream and a sprinkle of fresh chives elevates them to dinner party fare. For a sweet variation, try serving with warm applesauce and a dusting of cinnamon sugar.

• Keep finished pancakes warm in a 200F oven while cooking the remaining batter
• A hot griddle works even better than a skillet if you are cooking for a crowd
• Extra scallions sprinkled on top right before serving add fresh color and flavor

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There is something deeply satisfying about transforming humble potatoes into something so comforting and delicious, and I hope these find their way into your family recipe collection too.

Your Recipe Questions

→ What type of potatoes are best for boxty?

A mix of grated raw potatoes and mashed potatoes creates the ideal texture, balancing moisture and fluffiness.

→ How do I prevent the pancakes from being soggy?

Squeeze out excess moisture from the grated potatoes using a clean kitchen towel before mixing to ensure crispiness.

→ Can scallions be substituted?

Yes, mild onions or chives can be used to maintain a fresh, aromatic flavor similar to scallions.

→ What oil is recommended for cooking?

Use vegetable oil or any neutral oil with a high smoke point to achieve a crispy golden crust without burning.

→ How can I make them gluten-free?

Replace all-purpose flour with a gluten-free flour blend to accommodate dietary needs while keeping the batter consistent.

→ Are there any suggested accompaniments?

Serve with sour cream, applesauce, or sprinkle with grated cheddar for an enriching flavor boost.