The smell of butter sizzling in a hot cast iron skillet, the soft sizzle as potato batter hits the pan, and that first crispy, golden bite of a perfectly cooked pancake. That's what Irish Potato Pancakes mornings are all about. These Irish potato pancakes aren't just breakfast, they're a little piece of Ireland right in your kitchen, and trust me, once you make them, you'll understand why families have been passing this recipe down for generations.
Irish Potato Pancakes is one of those recipes that feels like a warm hug from your grandmother. It's simple, it's hearty, and it uses ingredients you probably already have on hand.
Serving Suggestions
These Irish potato pancakes are incredibly versatile. Here are some of my favorite ways to serve them:
For Breakfast
Serve your Irish Potato Pancakes alongside fried eggs, crispy bacon, and some grilled tomatoes for a full traditional Irish breakfast. The runny yolk mixing with the crispy potato pancake is absolutely heavenly.
As a Side Dish
These work beautifully as a side for dinner too. Try them with roasted chicken, grilled salmon, or even a simple green salad. They're hearty enough to make any meal feel more substantial.
With Toppings
Top your Irish Potato Pancakes with sour cream, sliced green onions, smoked salmon, or even a poached egg. The possibilities are endless, and each topping brings something different to the table.
On Their Own
Honestly, these are so good they don't need much. A little butter melting on top and maybe a sprinkle of sea salt is sometimes all you need.
If you're looking for more breakfast inspiration, try these Best Strawberry Pancakes Recipe In 30 Minutes or this Easy Homemade Blended Oats Recipe for another cozy morning option.
Jump to:
- Serving Suggestions
- Irish Potato Pancakes Ingredients
- How to Make Irish Potato Pancakes (Step-by-Step)
- Substitutions and Variations
- Tips for Perfect Boxty Every Time
- Equipment For Irish Potato Pancakes
- Storage and Make-Ahead Tips
- Top Tip
- Why You'll Love This Irish Potato Pancake Recipe
- FAQ
- Time to Make Your Own Boxty
- Related
- Pairing
- Irish Potato Pancakes
Irish Potato Pancakes Ingredients
See recipe card below this post for ingredient quantities
Here's what you'll need to make these crispy potato pancakes:
- 3 medium-sized Yukon potatoes, peeled (about 3 cups shredded) - Yukon golds give you that buttery flavor, but Russets work too
- 3 cups mashed potatoes - Leftover mashed potatoes are perfect here
- 3 cups all-purpose flour - This gives the batter structure
- 3 ½ cups buttermilk - The secret to that tangy, tender texture
- 1 ½ teaspoons baking soda - Helps them puff up beautifully
- Coarse sea salt and fresh cracked pepper, to taste - Season generously
How to Make Irish Potato Pancakes (Step-by-Step)
Making homemade boxty is easier than you think. Here's how it comes together:
Prepare the Potatoes
Start by grating your Yukon potatoes onto a large flour sack towel or kitchen towel. This part is important: fold the towel's four ends together and twist it over the sink, squeezing out as much potato liquid as you possibly can. Those potatoes hold a lot of moisture, and getting rid of it is what helps your pancakes get crispy instead of soggy. Transfer the drained potatoes into a large mixing bowl.
Mix the Batter
Add your mashed potatoes, flour, buttermilk, baking soda, salt, and pepper to the bowl with the shredded potatoes. Mix everything together until it's well combined. The consistency should look like soupy mashed potatoes, not too thick, not too runny. If your batter seems too thick, add a splash more buttermilk. If it's too thin, stir in a bit more flour.
Heat Your Skillet
Get your cast iron skillet nice and hot over medium-high heat and add a good knob of butter to coat the bottom. Cast iron is ideal here because it distributes heat evenly and gives you those beautiful golden edges, but a non-stick skillet works just fine too.
Cook the Pancakes
Pour about 1 ½ to 2 cups of the potato batter into your hot skillet and use a ladle to gently flatten it into a pancake shape. Once it's in the pan, reduce your heat to medium. This is key, you want them to cook through without burning on the outside. Let it cook for about 4 to 5 minutes until the bottom is golden brown and crispy.
Flip and Finish
Here comes the fun part. Slide your spatula under the pancake and flip it confidently. Cook for another 4 to 5 minutes on the other side until it's golden brown and cooked all the way through. You'll know it's done when both sides are crispy and the middle is tender.
Serve
Remove the boxty from the skillet, slice it into triangles like a pie, and serve immediately while it's still hot and crispy. If you want to get fancy, garnish with some sliced green onions.
Substitutions and Variations
Different Potatoes
While I love Yukon gold potato pancakes for their buttery flavor, Russet potatoes work beautifully too. They're a bit starchier, which can actually make your Irish Potato Pancakes even crispier.
No Buttermilk?
You can substitute half-and-half or whole milk, though buttermilk really does give these mashed potato pancakes that traditional tangy flavor that makes them special. In a pinch, add a tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes to create a buttermilk substitute.
Add Some Extras
While traditional boxty keeps things simple, you can absolutely add some chopped green onions, shredded cheese, or even crispy bacon bits to the batter for extra flavor. Amelia loves when I add a handful of shredded cheddar.
Tips for Perfect Boxty Every Time
Squeeze Out All the Liquid
This is the number one tip for crispy pancakes. Those shredded potatoes are full of starchy liquid, and if you don't squeeze it out, your Irish Potato Pancakes will be dense and soggy instead of light and crispy. Really twist that towel and get every drop out.
Get the Batter Consistency Right
Your batter should look like thick pancake batter or soupy mashed potatoes. If you can't pour it, it's too thick. If it runs like water, it's too thin. Adjust with buttermilk or flour as needed.
Don't Rush the Cooking
Medium heat is your friend here. If your heat is too high, the outside will burn before the inside cooks through. If it's too low, they won't get crispy. Aim for that sweet spot where they sizzle gently and develop a golden crust over 4 to 5 minutes per side.
Make Them Smaller for Easier Flipping
If you're nervous about flipping large pancakes, make smaller ones about 2 to 3 inches in diameter. They cook faster and are much easier to flip. You can even finish them in a 350°F oven for 10 to 12 minutes after the initial flip.
Equipment For Irish Potato Pancakes
You don't need anything fancy to make these potato pancakes with flour:
- 10" cast iron skillet (or non-stick skillet) - For even cooking and crispy edges
- Large kitchen towel or flour sack towel - Essential for squeezing out potato liquid
- Ladle - Makes it easy to flatten the batter in the pan
Storage and Make-Ahead Tips
Keeping Them Warm
Irish Potato Pancakes is best enjoyed right after cooking when it's at its crispiest. But if you're making a big batch, you can keep them warm by placing them uncovered on a rack in a 200°F oven for up to 30 minutes before serving. Don't stack them or cover them, or they'll get soggy.
Refrigerator Storage
Store leftover Irish Potato Pancakes in an airtight container in the refrigerator for 4 to 5 days. They won't be quite as crispy as fresh, but they're still delicious.
Freezing
These freeze beautifully for up to 3 months. Let them cool completely, then layer them between sheets of parchment paper in a freezer-safe container. Thaw in the fridge overnight before reheating.
How to Reheat
To get that crispy texture back, place your boxty on a rack over a sheet tray and bake at 400°F for 4 to 6 minutes until hot and crispy. Don't microwave them, they'll turn rubbery.
Top Tip
My friend who shared this recipe with me told me something her grandmother used to say: "Boxty in the pan, if you can't make boxty, you'll never get a man." It's an old Irish saying, though these days I think everyone should know how to make a good boxty regardless of who they're trying to impress!
The real secret to great boxty isn't fancy technique or special ingredients. It's taking the time to squeeze out that potato liquid, getting your skillet nice and hot, and not being afraid to let them cook long enough to get really golden and crispy. That patience is what turns simple ingredients into something truly special.
And honestly? The best part isn't even the taste, though these are delicious. It's watching someone take their first bite, their eyes light up, and hearing them say, "Wait, these are made with potatoes?" That's when you know you've nailed it.
For another comforting recipe that's perfect alongside boxty, check out this Delicious Crockpot Applesauce Recipe.
Why You'll Love This Irish Potato Pancake Recipe
These savory potato pancakes are incredibly versatile. Serve them for breakfast with eggs and bacon, alongside dinner as a hearty side dish, or even on their own with a dollop of sour cream and some green onions. They're filling, flavorful, and so much easier to make than you'd think.
The buttermilk potato pancakes have this subtle tang that pairs beautifully with the earthy potatoes, and the combination of textures, crispy edges with a tender middle, makes every bite interesting. Plus, if you've got leftover mashed potatoes in the fridge, this is the perfect way to use them up.
Whether you're looking for an easy potato pancakes recipe for a weekend brunch or want to add some Irish comfort food to your dinner table, boxty delivers every single time.
FAQ
What is the Irish version of a potato pancake?
The Irish version is called boxty, and it's made with a combination of both shredded raw potatoes and mashed potatoes mixed with flour and buttermilk. This gives it a unique texture that's different from other potato pancakes. My tip: always squeeze out the liquid from the shredded potatoes for the crispiest results.
What are Irish potato pancakes called?
They're called boxty, which comes from the Irish phrase "bacstaí," meaning "bakehouse bread." Different regions in Ireland have their own variations, but the classic version combines mashed and raw potatoes. Some families make them thinner, some thicker, everyone has their own style.
What is the difference between Irish potato pancakes and latkes?
While both are delicious Irish potato pancakes, latkes are typically made with only shredded raw potatoes and eggs, while boxty includes mashed potatoes, flour, and buttermilk for a fluffier, more pancake-like texture. Latkes are usually crispier all the way through, while boxty has that contrast between crispy edges and a tender center.
What is an Irish Potato Pancakes?
An Irish Potato Pancakes usually refers to boxty when talking about savory options. There are also sweet Irish pancakes that are similar to crepes. But when someone mentions authentic Irish pancake recipe in the context of potatoes, they're talking about boxty, this beautiful combination of potatoes, buttermilk, and flour that's been a staple in Irish kitchens for centuries.
Time to Make Your Own Boxty
There's something really special about making a Irish Potato Pancakes that's been loved for generations. These Irish potato pancakes might seem simple, just potatoes and pantry staples, but they're proof that the best comfort food doesn't need to be complicated.
So grab those potatoes, heat up your cast iron skillet, and give boxty a try. Whether you're serving them for breakfast, brunch, or dinner, they're guaranteed to become a new favorite. And who knows? Maybe you'll start your own tradition of boxty Saturdays, just like we have in our house.
Happy cooking, and enjoy every crispy, golden bite!
Related
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Pairing
These are my favorite dishes to serve with Irish Potato Pancakes
Irish Potato Pancakes
Equipment
- 1 10-inch cast iron skillet Use a cast iron skillet for a crispy, even cook. A non-stick skillet is a good substitute.
- 1 Large kitchen towel or flour sack towel Essential for squeezing out excess potato liquid.
- 1 Ladle Makes it easy to pour and flatten the batter evenly in the pan.
Ingredients
- 3 ½ medium-sized Yukon potatoes peeled and shredded, about 3 ½ cups of shredded potatoes
- 3 ½ cups mashed potatoes leftover mashed potatoes or fresh
- 3 ⅓ cups all-purpose flour standard for pancake consistency
- 3 ¾ cups buttermilk adds tang, or substitute with whole milk
- 1 ⅔ teaspoons baking soda for lightness
- Coarse sea salt to taste, balances flavor
- Fresh cracked black pepper to taste, for seasoning
- Unsalted butter for frying, use more if necessary
Instructions
- Grate the Yukon potatoes onto a clean towel to drain excess liquid.
- Wrap up the towel and twist to squeeze out as much liquid as possible.
- Transfer the drained potatoes into a large bowl.
- Add the mashed potatoes, flour, buttermilk, baking soda, salt, and pepper into the bowl.
- Stir the mixture until it forms a thick batter. If the batter is too thick, add more buttermilk; if too thin, add more flour.
- Melt butter in a 10-inch cast iron skillet over medium-high heat.
- Pour about 1 ½ to 2 cups of the potato batter into the skillet, spreading it evenly with a ladle.
- Reduce the heat to medium and cook for 4 to 5 minutes, or until golden brown on one side.
- Flip the pancake and cook for another 4 to 5 minutes until the other side is also golden and cooked through.
- Remove the boxty from the pan and serve hot. Garnish with green onions if desired, and slice into triangles.
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