Crispy Boxty Irish Potato Pancakes
These classic Irish potato pancakes are crisp on the outside, soft and creamy inside, and topped with tangy sour cream and fresh chives. Perfect for brunch, family gatherings, or a cozy snack, they come together quickly with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Cuisine: Irish
Ingredients
Scale
- 1 1/2 cups raw potato, peeled and grated (Russet or Yukon Gold recommended)
- 1 cup cooked mashed potato
- 1/2 cup all-purpose flour (or 1:1 gluten-free blend)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 cup whole milk (or unsweetened plant milk for dairy-free)
- 1 large egg (or flax egg for vegan)
- 2 tablespoons unsalted butter, melted (or vegan butter)
- Vegetable oil, for frying (canola or sunflower recommended)
- Sour cream, for serving (or Greek yogurt)
- Fresh chives, finely chopped, for serving
- Optional: Smoked salmon, crispy bacon, or poached eggs
Instructions
- Peel and grate raw potatoes using a box grater or food processor. Place shredded potato in cold water, swish to remove starch, drain, and wring out thoroughly in a kitchen towel.
- If needed, boil and mash about 2 medium potatoes to make 1 cup mashed potato. Let cool.
- In a large bowl, whisk together flour, baking powder, salt, and pepper. Add mashed potatoes and well-drained shredded potatoes. Stir to combine.
- In a separate bowl, whisk milk and egg. Pour into potato mixture, add melted butter, and stir until a thick, scoopable batter forms. Adjust with milk or flour if needed.
- Heat a large skillet over medium-high heat and add enough oil to generously coat the bottom. Wait until oil shimmers.
- Scoop heaping tablespoons of batter into skillet, flattening each to about 1/2 inch thick. Fry for 3–4 minutes per side, until deep golden brown and crispy. Work in batches.
- Transfer cooked pancakes to a wire rack or paper towels to drain. Keep warm in a low oven (200°F) while finishing the rest.
- Serve hot, topped with sour cream and chives. Add smoked salmon, bacon, or poached egg if desired.
Notes
Wring out shredded potatoes thoroughly for crispiness. Batter can be prepped up to 2 hours ahead and refrigerated. For gluten-free, use a 1:1 flour blend. For vegan, use flax egg, plant milk, and vegan butter. Keep pancakes warm on a wire rack in a low oven and avoid stacking to maintain crunch.
Nutrition
- Serving Size: 2 pancakes with topp
- Calories: 210
- Sugar: 2
- Sodium: 350
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 2
- Protein: 5
Keywords: boxty, Irish potato pancakes, brunch, crispy pancakes, sour cream, chives, St. Patrick's Day, gluten-free option, dairy-free option, easy recipe