These simple Irish potato pancakes are the ultimate, easy breakfast recipe but will be an equally delicious appetizer served with sour cream.
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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.
Savory pancake recipes
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- Kale and feta pancakes
- Cheesy corn cakes with avocado salsa
- Cauliflower and feta pancakes
Irish potato pancakes
- 1 cup mashed potatoes cooled
- 1 cup grated potato
- 1½ cups flour
- 1 tsp baking powder
- 1 cup buttermilk
- 1 cup whole / full cream milk
- ½ cup spring / green onions finely chopped
- ½ cup cheddar cheese grated
- 1 tsp salt
- ½ tsp pepper
- Combine all the ingredients in a large mixing bowl and mix until the batter is thick and creamy.
- Heat a large, nonstick frying pan over medium-high heat and add a teaspoon of oil.
- Cook spoonfuls of the batter for 5-7 minutes per side until golden, crisp and cooked through.
- Place cooked pancakes on a sheetpan/roasting tray and place in a warm oven while you cook the remaining batter.
- Serve warm with sides of your choice.