Crispy Boxty Irish Potato Pancakes
A cozy and nostalgic breakfast recipe featuring crispy on the outside, tender on the inside Irish potato pancakes made with grated russet potatoes and buttermilk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Irish
Ingredients
Scale
- 2 large russet potatoes (about 500g), peeled and finely grated
- 1/4 cup boiling water (60ml)
- 1/3 cup all-purpose flour (45g)
- 1/3 cup buttermilk (80ml)
- 1 large egg, beaten
- Salt, to taste
- Black pepper, to taste
- Unsalted butter or vegetable oil for frying
- Optional: 1-2 tablespoons chopped fresh chives or parsley
Instructions
- Peel and finely grate the russet potatoes into a large bowl.
- Pour the boiling water over the grated potatoes, stir gently, and let sit for 2-3 minutes.
- Carefully pour off any liquid, then transfer the potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- In a separate bowl, whisk together the flour, buttermilk, beaten egg, salt, and pepper until smooth.
- Fold the drained potatoes into the batter, mixing gently until just combined. Stir in herbs if using.
- Heat a skillet over medium heat and add about 1 tablespoon of butter or oil. Let it melt and get hot but not smoking.
- Spoon about 1/4 cup (60ml) of the potato mixture into the pan for each pancake. Flatten slightly to form rounds about 3-4 inches in diameter.
- Cook for 4-5 minutes until edges are golden brown and crisp.
- Flip carefully and cook the other side for another 4-5 minutes until golden and cooked through.
- Transfer cooked pancakes to a plate lined with paper towels or keep warm in the oven while cooking the rest.
- Serve hot with butter, sour cream, or your favorite breakfast sides.
Notes
Squeeze out excess moisture from grated potatoes to avoid soggy pancakes. Use medium heat to prevent burning or greasy pancakes. Flip pancakes gently and cook evenly. For gluten-free, substitute flour with gluten-free blend. For dairy-free, substitute buttermilk with almond or oat milk mixed with lemon juice.
Nutrition
- Serving Size: 1-2 pancakes per ser
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
Keywords: boxty, Irish potato pancakes, crispy potato pancakes, breakfast, easy recipe, cozy breakfast, potato recipe