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Irish Potato Pancakes Three crispy golden boxty pancakes topped with green onions on a black plate. The pancakes are perfectly browned and fluffy inside.

Irish Potato Pancakes

These crispy Irish Potato Pancakes are the perfect blend of mashed and shredded potatoes, creating a savory delight.
5 from 1 vote
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Course: Breakfast, Side Dish
Cuisine: European, Irish
Keyword: Boxty, Irish potato pancakes, potato pancakes, savory pancakes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Total Time: 54 minutes
Servings: 10
Calories: 364kcal
Cost: $6

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.
    "A person mixing boxty pancake batter in a clear mixing bowl using a spatula. The thick, creamy batter is ready to be cooked."
  • Add the mashed potatoes, flour, buttermilk, baking soda, salt, and pepper into the bowl.
    "A square of butter melting in a cast iron skillet, preparing for cooking boxty pancakes. The sizzling butter adds rich flavor to the dish."
  • 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.
    "A spoonful of boxty pancake batter being placed into a hot cast iron skillet, ready to be spread into a pancake."
  • Reduce the heat to medium and cook for 4 to 5 minutes, or until golden brown on one side.
    "A large boxty pancake cooking in a cast iron skillet with a golden-brown crust. The pancake is thick and forming its signature texture."
  • 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.

Notes

These potato pancakes are crispy on the outside and soft inside, perfect for a comforting meal. Enjoy them fresh off the skillet for the best taste!

Nutrition

Serving: 100g | Calories: 364kcal (18%) | Carbohydrates: 70g (23%) | Protein: 11g (22%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 12mg (4%) | Sodium: 344mg (15%) | Potassium: 707mg (20%) | Fiber: 4g (17%) | Sugar: 7g (8%) | Vitamin A: 177IU (4%) | Vitamin C: 31mg (38%) | Calcium: 142mg (14%) | Iron: 3mg (17%)
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