Crispy Irish Boxty Potato Pancakes Recipe Easy Homemade Toppings
These crispy Irish boxty potato pancakes combine grated raw and mashed potatoes for a unique texture, topped with creamy, tangy toppings for a comforting and nostalgic meal perfect for brunch or potlucks.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Irish
Ingredients
- 2 medium starchy potatoes (Russet or Yukon Gold), peeled and grated
- 1 cup leftover mashed potatoes or freshly made
- ½ cup all-purpose flour (use gluten-free flour blend if needed)
- ½ cup buttermilk (substitute with dairy-free milk plus 1 tsp vinegar if dairy-free)
- 1 large egg, room temperature
- 2 green onions, finely chopped
- Salt and pepper to taste
- Butter or oil for frying (unsalted Irish butter recommended)
- ½ cup crème fraîche or sour cream
- Chopped fresh chives
- Smoked salmon or cured bacon (optional)
- Horseradish sauce or lemon zest (optional)
Instructions
- Peel and grate the potatoes using a box grater or food processor. Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
- In a mixing bowl, whisk together the mashed potatoes, flour, buttermilk, and egg until smooth. Stir in the grated potatoes and chopped green onions. Season with salt and pepper.
- Preheat your skillet over medium heat and add a generous knob of butter or oil. Let it heat until shimmering but not smoking.
- Spoon about ¼ cup of batter per pancake into the pan, flattening slightly with the back of the spoon. Cook for about 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
- Transfer cooked pancakes to a plate lined with paper towels to drain excess fat. Keep warm in a low oven (around 200°F) while finishing the batch.
- Mix crème fraîche with chopped chives and a pinch of salt. Optionally prepare smoked salmon slices or crisp bacon for serving.
- Stack warm pancakes on plates, dollop with creamy toppings, and garnish with extra chives or lemon zest.
Notes
Squeeze out excess moisture from grated potatoes to ensure crispiness. Cook pancakes over medium heat to avoid burning outside while keeping the inside cooked. Avoid overcrowding the pan to maintain temperature. Keep cooked pancakes warm in a low oven. For gluten-free, substitute flour with almond or gluten-free blend. Vegan adaptation uses mashed sweet potatoes, chickpea flour, flax egg, and almond milk with lemon juice. Baking option: bake at 400°F for 15 minutes, flipping halfway.
Nutrition
- Serving Size: About 3 pancakes per
- Calories: 275
- Sugar: 2
- Sodium: 350
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
Keywords: Irish boxty, potato pancakes, crispy potato pancakes, brunch recipe, homemade toppings, comfort food, easy potato recipe