Irish Boxty Potato Pancakes (Printer-friendly)

Crispy Irish Boxty featuring tender potatoes, perfect for breakfast or a satisfying side.

# What you'll need:

→ Potatoes

01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup cooked potatoes, mashed

→ Dairy

03 - 1/2 cup whole milk
04 - 2 tablespoons unsalted butter, melted, plus more for frying

→ Dry Ingredients

05 - 1 cup all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ Optional

09 - 2 tablespoons chopped chives or scallions, for garnish

# Method:

01 - Place the grated raw potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
02 - In a large bowl, combine the grated raw potatoes and mashed cooked potatoes.
03 - Add the flour, baking powder, salt, and pepper. Mix well.
04 - Stir in the melted butter and milk, mixing until a thick batter forms.
05 - Heat a large skillet or nonstick frying pan over medium heat and add a little butter.
06 - Drop heaping tablespoons of batter onto the skillet, flattening slightly to form pancakes.
07 - Cook for 3–4 minutes per side, or until golden brown and crisp.
08 - Transfer to a plate lined with paper towels. Repeat with remaining batter, adding more butter as needed.
09 - Serve hot, garnished with chives or scallions if desired.

# Expert Tips:

01 -
  • The contrast between the golden crunchy exterior and cloud like interior will make these disappear from your plate faster than you can cook them
  • These pancakes bridge the gap between comfort food and something special enough for Sunday brunch with friends
  • They are incredibly versatile, happily sitting alongside eggs at breakfast or pairing with smoked salmon for an elegant starter
02 -
  • The moisture content in your raw potatoes can vary significantly, so trust your hands and add a splash more milk if the batter seems too stiff or a sprinkle of flour if too wet
  • Do not rush the cooking process by turning up the heat, or the outside will burn before the interior has time to cook through properly
03 -
  • Use the finest side of your box grater for the raw potatoes to create a delicate texture that fries up beautifully crisp
  • Let the batter rest for 10 minutes before cooking, which allows the flour to hydrate fully and results in more tender pancakes

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