Irish Boxty Potato Pancakes (Printable)

Crisp potatoes combined with creamy texture and fresh scallions create a classic Irish dish.

# What You'll Need:

→ Potatoes

01 - 1 lb starchy potatoes (such as Russet), peeled and divided

→ Dairy

02 - ½ cup whole milk
03 - 2 tbsp unsalted butter, melted, plus extra for frying

→ Fresh Produce

04 - 2 scallions (spring onions), thinly sliced

→ Baking & Pantry

05 - ½ cup all-purpose flour
06 - 1 large egg
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper

# How to Make It:

01 - Grate half of the potatoes using a box grater. Place the grated potatoes in a clean tea towel and squeeze out as much moisture as possible.
02 - Boil the remaining potatoes in salted water until tender, about 10-12 minutes. Drain well and mash until smooth.
03 - In a large bowl, combine the grated raw potatoes, mashed potatoes, flour, egg, milk, melted butter, scallions, salt, and pepper. Mix until a thick batter forms.
04 - Heat a large nonstick skillet or griddle over medium heat and brush with a little butter.
05 - Drop heaping tablespoons of batter into the pan, flattening gently to form pancakes about ½ inch thick. Cook for 3-4 minutes per side, or until golden brown and crisp. Transfer to a plate lined with paper towels. Repeat with remaining batter, adding more butter as needed.
06 - Serve hot, garnished with extra scallions if desired.

# Expert Hacks:

01 -
  • The contrast between that shatteringly crisp exterior and impossibly tender center makes every bite feel like a discovery
  • These pancakes bridge the gap between comfort food and something special enough for guests
02 -
  • Squeezing every last drop of liquid from the grated potatoes is nonnegotiable, skip this step and you'll end up with soggy, disappointing pancakes
  • Let the butter get properly golden in the pan before adding your first batch, that color equals flavor
03 -
  • If your batter seems too loose, add another tablespoon of flour, but do it sparingly, you want these light not doughy
  • A cast iron skillet will give you the most impressive crust, though nonstick works perfectly well

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