Name: Crispy Irish Potato Pancakes Recipe
Prep time: 3 h 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Irish
Ingredients: 2 cups cold mashed potatoes (starchy variety such as russets); 2 cups grated raw potatoes (starchy variety such as russets); 2 cups all-purpose flour; 1 1/2 teaspoons salt; 1 teaspoon baking soda; 1 1/2 to 2 cups buttermilk, plus more as needed; Butter, bacon grease, lard, or oil (for vegan option); Chopped green onions/scallions; Shredded white cheddar cheese

If you’re craving a cozy, crispy breakfast that’s a little different, you’re going to love this Crispy Irish Potato Pancakes Recipe. These boxty bring together fluffy mashed potatoes and grated raw potatoes, fried to golden perfection with a touch of buttermilk tang that’s irresistible.

A white plate holds three golden brown potato pancakes stacked slightly overlapping, showing a crispy, textured surface with some rough edges. On top of the pancakes is a small dollop of white sour cream sprinkled with finely chopped green onions. More green onion pieces are scattered over the pancakes and the white marbled surface beneath. A fork and a spoon are partly visible at the plate's edge, resting on a dark blue cloth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Irish Potato Pancakes Recipe
Top Tip
How to Serve Crispy Irish Potato Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Irish Potato Pancakes Recipe

Why You'll Love This Recipe

Honestly, making these Irish potato pancakes feels like a warm hug from the inside out. I’ve made boxty for brunch guests on chilly mornings, and every time they rave about the crispy crust and tender inside. Plus, they’re super versatile and fun to customize.

Balanced Texture: Combining cold mashed and grated raw potatoes gives you pancakes that crisp up on the outside but stay tender inside.
If You Love Buttermilk: The buttermilk adds a subtle tang that brightens the flavor beautifully.
Customizable Add-ins: Feel free to toss in green onions or sharp cheddar cheese to make it your own.
Perfect Anytime: Great for breakfast, brunch, or even a comforting Irish-inspired side dish.

Ingredients & Why They Work

For the best boxty, choosing the right potatoes and ingredients is key. I always pick starchy potatoes like russets for that ideal fluffy yet crispy contrast. And don’t skimp on the buttermilk—it really elevates the batter’s flavor and texture.

Flat lay of fresh whole russet potatoes with brown skin and earthy texture, a small mound of grated raw potato strands, a simple white ceramic bowl filled with smooth cold mashed potatoes, a small white bowl holding fine all-purpose flour, a small white bowl containing pale buttermilk, a small white bowl with coarse salt crystals, a small white bowl with white baking soda powder, and a few fresh green scallions loosely arranged nearby, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cold mashed potatoes: Using chilled mashed potatoes helps the boxty hold together and gives a creamy inside texture.
Grated raw potatoes: Adds that wonderful crispness when fried—but remember to squeeze out excess moisture for best results.
All-purpose flour: The binder that holds everything together without overpowering the potato flavors.
Salt: Enhances the natural flavors and balances the buttermilk’s tang.
Baking soda: Helps give the batter a lightness and subtle lift during frying.
Buttermilk: Adds moisture and a slight tang that brightens the overall flavor.
Butter, bacon grease, lard, or oil: For frying—choose based on your flavor preference or dietary needs.
Optional add-ins: Chopped green onions or shredded white cheddar cheese for extra flavor and texture twists.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Irish Potato Pancakes Recipe is how wonderfully versatile it is. Feel free to add a personal twist to suit your taste buds or occasion — it’s all about making boxty your own!

Cheesy Delight: I love stirring in some shredded white cheddar cheese right into the batter. It melts beautifully during frying, adding a luscious richness and slight tang that pairs perfectly with the crispy potato texture.
Green Onion Freshness: Adding finely chopped green onions or scallions gives the boxty a lovely fresh bite and a subtle peppery note. It’s my go-to variation for a bright, savory flavor.
Vegan Version: Swap out butter or bacon grease for neutral vegetable oil to keep the recipe vegan-friendly without compromising on crispiness or flavor.
Extra Crispy Starch: For those who want to get fancy, try the traditional technique of wringing out the grated potato water, letting the starch settle, then folding it back in. It gives an extra crisp crust in every bite.

Step-by-Step: How I Make Crispy Irish Potato Pancakes Recipe

A white plate holds five golden brown, round pancakes stacked slightly overlapping. They have a crispy, textured surface with small shredded bits visible, each pancake topped with small pieces of green chopped spring onions scattered evenly. A dollop of white sour cream with a soft, creamy texture sits on top of the pancakes near the center. The plate rests on a blue cloth napkin, with two forks placed beside it. The background shows a white marbled surface with scattered bits of green onions and part of a dark wooden table edge visible in the upper left. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and Chill Your Mashed Potatoes

Start with boiled peeled potatoes — I always use starchy russets for the fluffiest and most flavorful boxty. Mash them smoothly, then chill the mashed potatoes in the refrigerator for at least 3 hours, or overnight if you have the time. This chilling step is key: it firms up the mashed potatoes so your pancakes hold together better and develop a lovely texture when fried.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Setting these dry ingredients aside helps evenly distribute them later, giving your boxty the perfect balance of rise and taste without lumps.

Step 3: Grate and Prepare the Raw Potatoes

Using a fine grater, shred the raw potatoes. Then, place the grated potatoes into a clean cotton kitchen towel. Wiggle the towel and squeeze tightly to wring out as much liquid as possible. This step prevents soggy pancakes and encourages the crispy crust we’re after. If you want to experiment, you can also try the traditional method of letting the starch settle and adding it back to the batter for an even crispier result.

Step 4: Combine Everything Into a Thick Batter

In a large mixing bowl, add the cold mashed potatoes, grated potatoes, and dry flour mixture. Pour in 1½ cups of buttermilk and stir to combine. The batter should be thick but still scoopable. If it feels too dry or stiff, gradually add a little more buttermilk until it reaches just the right consistency. Now’s also the time to toss in optional add-ins like green onions or cheddar cheese if you’re feeling adventurous!

Step 5: Heat Your Frying Fat for Perfect Crispiness

Warm up your choice of fat — butter, bacon grease, lard, or oil — in a heavy frying pan over medium-high heat. I love the flavor bacon grease brings, but butter gives a classic richness, and oil is great if you want a vegan option.

Step 6: Fry Your Boxty Patties to Golden Perfection

Scoop spoonfuls of the potato mixture into the hot pan and gently press them into flat patties. Fry until the bottom side is golden and crisp—this usually takes a few minutes. Flip carefully and cook the other side the same way. Keep a close eye on the heat to avoid burning while ensuring that raw potatoes cook through. Adjust the heat as needed—you want a satisfying crisp crust with a tender center.

Step 7: Keep Your Boxty Warm While You Finish Cooking

As you finish frying each batch, transfer your boxty pancakes to a warm oven. This keeps them hot and crispy so everyone gets to enjoy them fresh off the griddle.

Step 8: Serve Immediately and Enjoy!

Serve your Crispy Irish Potato Pancakes hot, with optional garnishes like chopped green onions or shredded cheddar cheese to add extra layers of flavor. Whether for breakfast or as a comforting side, these boxty pancakes will bring a piece of Ireland straight to your table!

Top Tip

Getting the perfect balance of crispiness and tenderness in your Crispy Irish Potato Pancakes Recipe can feel like a bit of an art — here are some tips to make sure every bite is just right!

Cold Potatoes Are Key: Using cold mashed potatoes helps create that tender inside while the grated raw potatoes provide a crisp outer texture. I always prepare the mashed potatoes ahead and chill them for at least 3 hours or overnight to get this texture spot on.
Wring the Grated Potatoes: I found that squeezing out as much liquid as possible from grated potatoes really makes the difference. It reduces sogginess and keeps the batter thick enough so the pancakes hold together nicely.
Watch Your Heat: Medium-high heat is ideal, but don’t rush frying. Adjust your heat so the pancakes get golden brown crusts without burning, and cook through in the middle — a little patience here pays off.
Keep Them Warm: To avoid the disappointment of cold pancakes, pop cooked boxty into a low oven while you finish frying. This keeps them warm and crispy until serving.

How to Serve Crispy Irish Potato Pancakes Recipe

A clear glass bowl sits on a white marbled surface containing a thick, creamy mixture with a pale yellow color and slightly lumpy texture. A silver spoon is positioned in the bowl, partially covered with the mixture and resting near the side. The mixture appears dense and uneven, showing visible small chunks throughout its smooth but textured consistency. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes can add delightful pops of flavor to your boxty. I love scattering chopped green onions or scallions over the hot pancakes for a fresh bite. For extra indulgence, a sprinkle of shredded white cheddar cheese melts beautifully on top. A dollop of sour cream or a bit of applesauce also pairs wonderfully if you want a tangy or sweet contrast.

Side Dishes

Boxty is incredibly versatile. Serve it alongside traditional Irish breakfast items like crispy bacon or sausages for a hearty morning meal. It’s also fantastic with sautéed mushrooms, poached eggs, or an Irish stew for a comforting dinner. Fresh steamed greens or a simple salad work nicely if you want something lighter on the side.

Make Ahead and Storage

Storing Leftovers

If you have any leftover crispy Irish potato pancakes, store them in an airtight container in the refrigerator for up to 3 days. Lay them flat in a single layer if possible to keep that crispness intact.

Freezing

To freeze, first let the pancakes cool completely, then place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer the pancakes to a freezer-safe bag or container. They keep well for up to 1 month, ready whenever you need a quick comfort food fix.

Reheating

For best results, reheat frozen or refrigerated boxty in a hot skillet with a little butter or oil over medium heat until warmed through and crisp on both sides—this revives the texture best. Alternatively, a preheated oven at 350°F (175°C) for 10–15 minutes works well, just keep an eye so they don’t dry out.

Frequently Asked Questions:

What makes this Crispy Irish Potato Pancakes Recipe different from regular potato pancakes?

This recipe, also called boxty, combines both cold mashed potatoes and grated raw potatoes, creating a unique texture that is tender inside with a crispy exterior. The addition of buttermilk and baking soda gives a subtle tang and helps achieve that golden crust.

Can I make boxty vegan?

Absolutely! To make this recipe vegan, simply substitute the buttermilk with a plant-based buttermilk alternative (such as soy milk mixed with lemon juice) and use oil instead of butter, bacon grease, or lard for frying.

Why should I chill the mashed potatoes before mixing?

Chilling the mashed potatoes for at least 3 hours helps firm them up so they integrate better with the grated potatoes and batter. This step enhances the texture and makes the pancakes easier to form and fry without falling apart.

Is it necessary to wring out the grated potatoes?

Yes, wringing out excess moisture from the grated potatoes reduces sogginess and improves crispiness. Some traditional methods also collect the starch from the wrung liquid to fold back into the batter, which can make the boxty even crispier.

Final Thoughts

Making Crispy Irish Potato Pancakes Recipe is like inviting a warm piece of Ireland’s culinary history into your kitchen. With a little patience and these handy tips, you’ll enjoy golden, crispy pancakes with that perfect tender bite every time. Whether for breakfast, brunch, or a comforting side dish, boxty is sure to become a beloved classic in your recipe collection. Happy cooking and sláinte!