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.
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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.
- 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.
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
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

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:
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.
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.
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.
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!
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Crispy Irish Potato Pancakes Recipe
- Prep Time: 15 minutes
- Mashed Potato Chill Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Irish
- Diet: Vegetarian
Description
Boxty, traditional Irish potato pancakes, combine cold mashed and grated raw potatoes with a fluffy batter, fried to golden perfection. This recipe yields crispy, tender pancakes with a hint of buttermilk tang and optional flavorful add-ins like green onions or cheddar cheese. Ideal for breakfast or a comforting side dish, boxty offers a delicious taste of Ireland’s culinary heritage.
Ingredients
Main 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 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 ½ to 2 cups buttermilk, plus more as needed
For Frying
- Butter, bacon grease, lard, or oil (for vegan option)
Optional Add-ins
- Chopped green onions/scallions
- Shredded white cheddar cheese
Instructions
- Prepare Potatoes: Boil peeled potatoes until tender, drain, and mash them smoothly. Chill the mashed potatoes in the refrigerator until cold, at least 3 hours or overnight for best results.
- Mix Dry Ingredients: In a small bowl, combine all-purpose flour, baking soda, and salt. Set aside.
- Grate Potatoes: Grate raw potatoes using a fine grater. Place the grated potatoes on a clean cotton kitchen towel and wring out as much liquid as possible to reduce moisture.
- Combine Batter: In a large mixing bowl, add cold mashed potatoes, grated potatoes, and the flour mixture. Pour in 1 ½ cups of buttermilk and stir to combine. If the mixture is too thick or dry, gradually add more buttermilk until it reaches a thick but scoopable consistency.
- Heat Fat: Warm butter, bacon grease, lard, or oil in a heavy frying pan over medium-high heat.
- Fry Boxty Patties: Scoop spoonfuls of the potato mixture into the hot pan, shaping them into flat patties by pressing gently. Fry until the bottom side is golden brown, then carefully flip and cook the other side until equally browned. Monitor the heat to prevent burning while ensuring the potatoes cook through.
- Keep Warm: Transfer cooked boxty to a warm oven to keep hot while frying remaining patties.
- Serve: Serve immediately while hot, optionally garnished with chopped green onions or shredded cheddar cheese for extra flavor.
Notes
- The traditional method involves wringing the liquid from grated potatoes into a bowl, allowing starch to settle for 30 minutes, then discarding the liquid and reincorporating the starch into the batter for extra crispiness.
- If skipping the starch settling step, reduce buttermilk slightly to avoid overly wet batter.
- Use starchy potatoes like russets for best texture and flavor.
- Adjust frying fat to dietary preferences or availability.
- Boxty can be kept warm in a low oven until all pancakes are cooked.
Nutrition
- Serving Size: 1 pancake
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg
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