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

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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