Crispy Boxty Irish Potato Pancakes Recipe – Easy Homemade Brunch

Imagine the sizzle and pop as a golden, lacy-edged boxty hits a hot skillet, the kitchen filling with the earthy aroma of fresh potatoes, a whiff of melted butter, and just a hint of oniony chive in the air. There’s something magical about watching the edges crisp up—tiny bubbles forming in the batter—while the inside stays soft and pillowy. The first time I made Crispy Boxty Irish Potato Pancakes with Sour Cream & Chives, it was a chilly Saturday morning, the kind where you’re still cozy in your pajamas and the world feels quiet except for the gentle hum of the stove. I remember taking that first bite, a perfect balance of crunch and creaminess, and just stopping. You know that feeling—when you realize you’ve stumbled onto something that’ll stick around in your memory for years? That was it.

Growing up, potatoes were a staple at our table—my Irish grandma would say she could make a feast out of “next to nothing and a bag of spuds.” When I was knee-high to a grasshopper, she’d fry up boxty on her old cast-iron griddle, always with a generous dollop of sour cream and a sprinkle of garden-fresh chives. She’d wink and tell me, “If you can make boxty, you’ll never go hungry.” Honestly, I wish I’d learned her trick for extra crispy edges sooner, but that’s what makes this recipe so special—it feels like home, even if you didn’t grow up with it.

Whenever I make these for my family, I have to guard the cooling rack—people are sneaking bites before I can even get to the table. They’re perfect for brunch with friends, as a kid-friendly snack after school, or as a showstopper for St. Patrick’s Day (you know, the kind of thing that’ll brighten up your whole Pinterest board). I’ve tested this recipe more times than I should probably admit—in the name of research, of course—and it’s become a staple for family gatherings and lazy Sunday mornings. There’s just something about that combination of crispy potato, tangy sour cream, and bright chives that feels like a warm hug on a plate. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let’s face it—everyone needs a go-to potato pancake recipe, and these Crispy Boxty Irish Potato Pancakes with Sour Cream & Chives are my hands-down favorite. Over the years, I’ve tried countless versions (some soggy, some bland, some just plain fussy), but this one hits all the right notes. Here’s why you’ll find yourself making these again and again:

• Quick & Easy: These boxty pancakes come together in under 30 minutes—great for busy mornings or when you’re suddenly craving comfort food at brunch.
• Simple Ingredients: No need for a big shopping list or special trips. If you’ve got potatoes, flour, and a few basics, you’re already halfway there.
• Perfect for Brunch or Any Meal: They’re a crowd-pleaser at family brunch, but also just right for a cozy dinner or as a fun side for soups and stews.
• Kid & Adult Approved: My family devours these—seriously, the kids ask for “those crispy pancakes” by name, and adults love the nostalgic flavor.
• Unbelievably Delicious: The magic is in the texture: crisp on the outside, soft and creamy inside, with the tang of sour cream and fresh zing of chives.

What sets this boxty recipe apart? It’s the mix of raw and mashed potato that gives you that signature texture—something I learned from my grandmother’s old cookbook and honed after a few not-so-great batches. The secret is wringing out the shredded potato and blending it with fluffy mash, so every pancake turns out just right. And, using a hot, well-oiled pan makes all the difference. I’ve played with the recipe, tested it with different potatoes, and even tried gluten-free flour with great results. This isn’t just another version—it’s my best, most reliable, most delicious take.

Honestly, there’s something deeply comforting about these pancakes. Maybe it’s the nostalgia, maybe it’s the honest, simple flavors, but they’re the kind of food that makes you close your eyes and savor each bite. They’re also a bit of a party trick—impressive enough for guests, but simple enough for a weekday. Whether you’re feeding a crowd or just treating yourself, these boxty pancakes deliver all the soul-soothing satisfaction you want (without the stress or mess).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor and that irresistible crispy texture. Most of these are pantry staples, so you probably won’t need a special trip to the store. If you do need to swap something, I’ve got suggestions to help you out.

• For the Pancakes:
  • 1 1/2 cups (220g) raw potato, peeled and grated (Russet or Yukon Gold are best for texture; firm and starchy is the key here)
  • 1 cup (200g) cooked mashed potato (leftover mash works great; just avoid runny mashed potatoes)
  • 1/2 cup (60g) all-purpose flour (or use a 1:1 gluten-free blend if needed)
  • 1 teaspoon baking powder (for a little lift and lightness)
  • 1/2 teaspoon fine sea salt (I like Diamond Crystal; adjust to taste)
  • 1/4 teaspoon black pepper (freshly ground is best)
  • 1/2 cup (120ml) whole milk (or sub in unsweetened plant milk, like oat or almond, for dairy-free)
  • 1 large egg (room temperature helps it mix in smoothly; use a flax egg for vegan adaptation)
  • 2 tablespoons unsalted butter, melted (or vegan butter for dairy-free; adds flavor and that golden crust)
  • Vegetable oil, for frying (neutral oils like canola or sunflower work well; avoid olive oil for its flavor)
• For Serving:
  • Sour cream (classic, but Greek yogurt works if you want something lighter or higher in protein)
  • Fresh chives, finely chopped (for color and flavor; scallions or parsley are good backups)
  • Optional: Smoked salmon, crispy bacon, or poached eggs (if you want to make it a full meal)

Ingredient Tips: When picking potatoes, go for starchy or all-purpose types (like Russets or Yukon Golds). They give you the best crispiness and creamy centers. If you’re using leftover mashed potatoes, make sure they’re not too loose—otherwise, your pancakes won’t hold together. For gluten-free, a cup-for-cup flour blend works well. And you can always adjust the salt and pepper to your family’s taste. In summer, try adding fresh herbs like dill or parsley for a twist.

Equipment Needed

You don’t need fancy tools to make these Crispy Boxty Irish Potato Pancakes with Sour Cream & Chives—just a few kitchen basics, and you’re set.

• Box grater or food processor: For quickly shredding raw potatoes. I like using a box grater for control, but a food processor makes it super fast (and saves your knuckles!).
• Large mixing bowls: One for the batter, one for squeezing out the shredded potatoes.
• Potato masher: For making mashed potatoes or smoothing out leftovers. A fork works in a pinch.
• Clean kitchen towel or cheesecloth: Absolutely crucial for wringing out the shredded potatoes—this is what keeps your pancakes from getting soggy.
• Skillet or griddle: Cast iron is my top pick for even heat and those crispy edges, but any heavy-bottomed skillet will do. Nonstick works too, especially if you’re watching the oil.
• Measuring cups and spoons: Always handy for getting your ratios right.
• Spatula (preferably thin and flexible): Makes flipping pancakes so much easier—metal spatulas are my favorite for that perfect edge lift.
• Paper towels or a wire rack: For draining the pancakes after frying. A wire rack keeps them crispier, but paper towels are just fine.

If you don’t have a box grater, even a regular cheese grater will do. And if you’re on a budget, a basic nonstick skillet and a wooden spoon will get the job done. Just remember to hand-wash your cast iron if you use one—keeps it seasoned and happy for next time!

Preparation Method

1. Prep the potatoes: Peel and grate 1 1/2 cups (220g) raw potatoes using the coarse side of a box grater or your food processor. Place the shredded potato in a large bowl of cold water and swish to remove excess starch. Drain, then wrap the potato in a clean kitchen towel and squeeze out as much water as possible—seriously, wring it out until it barely drips. This step is key for crispy boxty!
   
   Tip: If your potatoes start to brown, don’t panic—a quick rinse in fresh water before wringing helps.
2. Make the mashed potatoes: If you don’t have leftovers, boil and mash about 2 medium potatoes (roughly 1 cup/200g once mashed). Season lightly and let cool a bit before using.
   
   Time: About 15 minutes for boiling and mashing.
3. Mix the batter: In a large bowl, whisk together 1/2 cup (60g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 cup (200g) mashed potatoes and the well-drained shredded potatoes. Stir to combine.
   
   The mixture will look a bit shaggy at first—totally normal.
4. Add the wet ingredients: In a separate bowl, whisk together 1/2 cup (120ml) milk and 1 large egg. Pour into the potato mixture, add 2 tablespoons melted butter, and stir until you get a thick, scoopable batter. It should hold its shape but not be dry—add a tablespoon of milk if it seems too stiff.
   
   Note: The batter should not be runny—think thick pancake or drop scone consistency.
5. Heat the skillet: Place a large skillet (cast iron if you have it) over medium-high heat and add about 2 tablespoons oil (enough to generously coat the bottom). Wait until the oil shimmers and a tiny drop of batter sizzles instantly.
   
   Don’t rush—hot oil is crucial for a crispy crust!
6. Cook the pancakes: Scoop heaping tablespoons of batter into the skillet, flattening each to about 1/2 inch (1.25cm) thick. Don’t crowd the pan—work in batches if needed. Fry for 3–4 minutes per side, or until deep golden brown and crispy. Adjust heat if the pancakes brown too fast.
   
   If they’re browning too quickly, lower the heat a bit. If they’re pale, turn it up just a touch.
7. Drain and keep warm: Transfer cooked boxty to a wire rack or paper towels to drain. Keep warm in a low oven (200°F/95°C) while you finish the rest.
   
   Warning: Don’t stack them while hot—they’ll lose their crunch!
8. Serve: Pile pancakes onto a platter. Top with a generous dollop of sour cream and sprinkle with finely chopped chives. Add smoked salmon, bacon, or a poached egg if you want to go all out.

Personal tip: If you’re making a big batch, you can prep the batter up to 2 hours ahead—just cover and refrigerate, but cook them fresh for the best crispiness. Don’t skip the wringing step; too much moisture is the enemy of crunch, trust me. And if you like your pancakes even crispier, use a little extra oil for frying—just like grandma did.

Cooking Tips & Techniques

Making great boxty pancakes is all about the little things. Here’s what I’ve learned (sometimes the hard way):

• Wring, wring, wring: Removing as much liquid from the shredded potatoes as possible is the secret to crispy pancakes. If you skip this, you’ll get sad, soggy results. I once thought I could get away with a half-hearted squeeze—nope! Now, I really put my muscles into it.
• Test your skillet heat: Your first pancake is like a test run. If it browns too fast, lower the heat. If it takes forever, crank it up just a smidge. Don’t be afraid to adjust as you go.
• Don’t crowd the pan: Give each pancake some breathing room. If they touch, steam gets trapped and the edges won’t crisp up. I usually fry 3 or 4 at a time in a 12-inch skillet.
• Flip with confidence: Let the pancakes get a firm, golden crust before you flip. If they stick, give them another minute—they’ll release naturally when ready.
• Keep them warm (and crispy): Pop finished pancakes on a wire rack in a low oven. Stacking makes them soggy, and covering traps steam. Learned that the hard way when I tried to rush breakfast for a crowd.
• Use the right oil: Neutral oils with a high smoke point—like canola or sunflower—are your best bet. Butter alone burns too fast (but a little for flavor is perfect).
• Multitask wisely: While one batch cooks, prep toppings or set the table. But don’t wander off—these pancakes go from golden to overdone pretty quick.
• Consistency matters: If your batter is too wet, add a tablespoon more flour. Too dry? A splash of milk. Don’t be afraid to adjust on the fly.

Honestly, every batch teaches me something new—like not to stress if the first pancake is a little wonky. The second is always better, and by the end, you’ll be a boxty pro.

Variations & Adaptations

One of the best things about boxty is how versatile it is. You can easily tweak the recipe to fit your tastes, dietary needs, or whatever you have in the fridge. Here are some of my favorite ways to switch things up:

• Gluten-Free Boxty: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. I’ve tested this with King Arthur and Bob’s Red Mill blends, and both work beautifully.
• Dairy-Free/Vegan: Use non-dairy milk (like oat or almond), vegan butter, and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit 5 minutes) instead of the egg. Top with a plant-based sour cream.
• Herb & Cheese Add-In: For extra flavor, stir in 1/2 cup (50g) shredded cheddar or a handful of chopped fresh herbs (dill, parsley, or scallions) to the batter before cooking. This version is always a hit at brunch!
• Sweet Boxty: Omit the pepper and add a tablespoon of sugar plus a pinch of cinnamon. Serve with applesauce or maple syrup instead of sour cream.
• Different Cooking Methods: Try baking smaller, bite-sized pancakes in a mini muffin tin at 400°F (200°C) for 15-20 minutes, or use an air fryer for a little less oil (though you’ll lose a bit of that classic crust).
• Allergen Swaps: For egg-free, stick with the flax egg. For dairy-free, use coconut yogurt on top instead of sour cream. If you need low-sodium, just cut the salt by half and use unsalted mashed potatoes.

Personally, I love adding sharp cheddar and a little bit of finely chopped red onion for a savory punch. My kids go wild for the cheesy version, and it’s a fun way to make the recipe your own. Don’t be afraid to experiment—boxty is forgiving and always delicious!

Serving & Storage Suggestions

These Crispy Boxty Irish Potato Pancakes are best served hot from the skillet, when the edges are still singing with crunch. Pile them on a warm platter, dollop generously with sour cream, and scatter fresh chives over the top. For something extra, add ribbons of smoked salmon, poached eggs, or crispy bacon—seriously, it’s brunch heaven.

Pair your boxty with a simple green salad, a bowl of soup, or a mug of strong Irish tea. For beverages, a cold glass of buttermilk or a mimosa is a classic combo. If you’re serving these for a holiday, a side of sautéed greens or roasted tomatoes makes a colorful plate.

To store leftovers, cool the pancakes completely, then layer between sheets of parchment paper in an airtight container. They keep in the fridge for up to 3 days or can be frozen for a month. To reheat, pop them in a 350°F (175°C) oven for 10 minutes, or crisp them up in a hot skillet (my favorite method—they come out almost as good as fresh). Avoid the microwave unless you’re in a rush—the crust will soften.

Fun fact: the flavor actually deepens after a night in the fridge, so don’t be afraid to make extras for easy weekday snacks. Just add a fresh dollop of sour cream and chives to wake them up!

Nutritional Information & Benefits

Each serving (2 pancakes with toppings) is about 210 calories, with 7g fat, 32g carbohydrates, and 5g protein. Using Greek yogurt instead of sour cream adds a little extra protein and less fat. Potatoes are packed with potassium and vitamin C, and if you leave the skins on (totally optional in this recipe), you get more fiber, too.

Boxty can be made gluten-free and dairy-free with simple swaps, so it fits a range of dietary needs. Just watch for allergens: this recipe contains egg, dairy, and wheat in its classic form. Personally, I love that it’s satisfying without being heavy, and you get the comfort of potato pancakes without a ton of processed ingredients. It’s honest, real food that leaves you full and happy.

Conclusion

There’s a reason these Crispy Boxty Irish Potato Pancakes with Sour Cream & Chives keep showing up at my family table—they’re easy, satisfying, and just downright delicious. Whether you’re new to Irish cooking or you’ve been making boxty for years, I hope this recipe brings a little extra joy (and crunch) to your kitchen.

Don’t be afraid to make this recipe your own—add cheese, herbs, or your favorite toppings. That’s the beauty of boxty: it’s endlessly adaptable. I love this recipe because it connects me to my roots and always brings people together, one crispy, golden bite at a time.

If you try these, let me know in the comments—did you put your own spin on it? Pin and share this recipe with a friend who loves potatoes as much as you do. Happy cooking, and may your pancakes always be crispy!

Frequently Asked Questions

Can I use sweet potatoes instead of regular potatoes for boxty?

Yes! Sweet potatoes work beautifully. The pancakes will be a bit sweeter and softer, but they still get nice and crispy on the edges. Just follow the same steps for shredding and wringing out the moisture.

What’s the best way to keep my boxty pancakes crispy?

Drain them on a wire rack in a warm oven (about 200°F/95°C) after frying, and don’t stack them while hot. This keeps the steam from softening the crust.

Can I make the boxty batter ahead of time?

You can prep the batter up to 2 hours in advance and keep it covered in the fridge. Cook the pancakes fresh for the best texture, though—otherwise, they lose their crispiness.

Is there a vegan version of this recipe?

Absolutely! Use a flax egg instead of regular egg, non-dairy milk, and vegan butter or oil. Top with a plant-based sour cream or coconut yogurt and lots of fresh chives.

Do I have to peel the potatoes?

Nope! If you like a more rustic pancake and extra fiber, scrub the potatoes well and leave the skins on. It adds a little more texture and flavor. Just make sure to wash them thoroughly before grating.

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