These simple Irish potato pancakes are the ultimate, easy breakfast recipe but will be an equally delicious appetizer served with sour cream.

How to make Irish potato pancakes

The difference between a regular potato pancake and an Irish potato pancakes (or Boxty) is that Irish pancakes contain both mashed potatoes and grated raw potato. This gives the finished pancake a little more texture. The pancakes are crisp and golden on the inside while being a little soft and gooey in the center and I’m telling you, it’s Heaven on a plate.

Make the batter: Combine cooled, mashed potatoes, grated potato (squeeze out any excess liquid), flour, buttermilk, grated cheese and finely chopped spring/green onion. Mix well until the batter is thick and creamy.
Cook the pancakes: In a large, nonstick pan, heat a teaspoon of oil then fry spoonfuls of the mixture over medium-high heat. Cook the pancakes for 5-7 minutes per side. Remember, you want to cook the raw potato as well as give the exterior that crisp, golden crust. Once the pancakes are cooked, place them in a roasting tray/sheet pan and place in a warm oven while you cook the remaining batter.
Serving suggestions: Serve them for breakfast or brunch with crispy bacon and a perfectly fried egg. They will also make delicious appetizers topped with sour cream and chives or a small dollop of caviar if you’re being fancy.

Freezing and reheating

Freezing: Allow cooked pancakes to cool then layer with parchment paper and place in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw completely then reheat in a warm pan until heated through.
Reheating: Cooked pancakes will last for up to 3 days in the fridge if kept in an airtight container. Reheat the pancakes in the microwave for 30 seconds or in a warm pan.

Can I leave the grated potato out?

You absolutely can, but they won’t be quite the same. This is by no means a traditional recipe though so feel free to omit the grated potato or cheese if you prefer.

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