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 (use a starchy variety such as russets); 2 cups grated raw potatoes (use a 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, or lard for frying (for vegan option: use oil); Chopped green onions/scallions; Shredded white cheddar cheese

If you’re craving a cozy, crispy treat that sings of Irish comfort, you’re going to love this Crispy Irish Potato Pancakes Recipe. These boxty pancakes are the perfect blend of golden crunch and soft, tender insides—a true kitchen hug from Ireland.

The image shows three golden brown potato pancakes stacked slightly on a white plate placed on a white marbled surface. The pancakes have a crispy, textured surface with uneven edges and light and dark brown spots. On the top pancake, there is a dollop of white sour cream with small pieces of green chopped scallion sprinkled over the pancakes and around the plate. The overall appearance is warm and inviting, with a rustic homemade look. 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

I remember the first time I made boxty at home—there’s something magical about mixing cold mashed potatoes with freshly grated raw ones, then frying them up to golden perfection. The smell alone makes it worth every step!

Traditional Flavor: Combines the best of mashed and raw potatoes for authentic Irish taste.
Perfect Texture: Crispy on the outside, tender on the inside—every bite is just right.
Versatile Meal: Great for breakfast, brunch, or as a savory side dish.
Simple Ingredients: Uses everyday pantry staples, so it’s easy to whip up anytime.

Ingredients & Why They Work

Choosing the right potatoes and combining them with a few trusty ingredients really makes this recipe shine. I always use russet potatoes because their starchy nature gives the boxty that ideal texture — crispy edges with a soft, fluffy middle.

Flat lay of a small mound of cold mashed russet potatoes, a neat pile of grated raw russet potatoes, a small white ceramic bowl filled with all-purpose flour, a small white bowl containing light beige baking soda powder, a small white bowl with coarse salt crystals, a small white bowl holding creamy buttermilk, and a few fresh green scallions with white bulbs arranged neatly beside a small chunk of white cheddar cheese, 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: Adds creaminess and moisture, giving the pancakes that tender interior.
Grated raw potatoes: Provides a fresh texture and helps build those crispy outsides.
All-purpose flour: Acts as the binding agent to hold everything together.
Salt: Enhances flavor and balances the richness of the potatoes.
Baking soda: Helps lighten the batter for fluffy pancakes.
Buttermilk: Adds a subtle tang and keeps pancakes tender.
Butter, bacon grease, or lard: For frying—each adds a unique depth of flavor and achieves that perfect golden crust. (For a vegan twist, you can swap in oil.)
Optional chopped green onions/scallions: A fresh pop of flavor and color.
Optional shredded white cheddar cheese: Melts beautifully inside for an extra savory touch.

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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

One of the best things about this Crispy Irish Potato Pancakes Recipe is how adaptable it is. Whether you want to make it vegan, add a bit of extra flavor, or play around with textures, there’s room to make it truly your own.

Cheesy Twist: Adding shredded white cheddar cheese into the batter takes these pancakes to another level. The melty cheese adds richness and a lovely depth of flavor. I find that tossing in about ½ cup right before frying creates irresistible pockets of gooey goodness.
Green Onion Boost: Mixing in chopped green onions or scallions brings a fresh, subtle sharpness that complements the earthiness of the potatoes. It’s a simple add-in that livens up the dish and gives it a little pop of color.
Vegan Version: By swapping out the butter or bacon grease for a neutral oil like vegetable or avocado oil, and using a plant-based buttermilk alternative, you can enjoy this recipe vegan-style. The texture remains wonderfully crispy and tender inside.
Extra Crispy Method: Try saving the liquid from the grated potatoes, letting the starch settle, and adding it back into the batter. This traditional step really boosts crispness and helps bind the mixture. If you skip it, just reduce the buttermilk slightly to keep the batter from becoming too wet.
Seasonal Spin: For a seasonal variation, stir in finely chopped herbs like parsley or thyme, or a bit of grated carrot or parsnip for sweetness and color.

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

A white plate holds a stack of five golden brown potato pancakes with crispy edges, showing a rough texture from grated potatoes. The pancakes are topped with a small dollop of white sour cream in the center and sprinkled with bright green chopped scallions. The plate sits on a dark blue cloth napkin folded neatly on top of a wooden surface, with a fork lying next to the plate. Scallion pieces are scattered around the plate on the wooden surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Potatoes Ahead

Start by boiling your russet potatoes until tender, then drain and mash them thoroughly. For the best texture, chill the mashed potatoes in the fridge for at least 3 hours or overnight if possible. This chilling step helps firm them up so they play nicely in the batter, giving you that perfect tender interior once cooked.

Step 2: Mix Your Dry Ingredients

While the potatoes are chilling, whisk together the flour, baking soda, and salt in a small bowl. Having this dry mix ready makes the final batter process quick and smooth—plus it ensures even distribution of leavening agents and seasoning throughout the pancakes.

Step 3: Grate and Drain the Raw Potatoes

Grate your raw russet potatoes using a box grater or food processor. Then place the grated potato in a clean cotton kitchen towel and wring out as much liquid as you can. Getting rid of excess moisture is key to crisp, non-soggy pancakes. For an extra crisp finish, you can save the liquid, let the starch settle for 30 minutes, and stir that starch back into the batter as a binder.

Step 4: Combine the Batter

In a large bowl, mix together the cold mashed potatoes, grated potatoes, and the flour mixture. Pour in 1½ cups of buttermilk and stir until everything is just combined. If the batter feels too thick, add a splash more buttermilk—aim for a consistency that’s scoopable but not runny. This balance ensures your pancakes hold together beautifully but still fry up crisp.

Step 5: Heat Your Fat and Fry

Warm a heavy skillet over medium-high heat and add your chosen fat—whether butter, bacon grease, lard, or for vegan options, oil. Use a scoop to portion out the batter and press each portion gently to flatten into a patty. Fry the pancakes until the bottom turns a golden brown, about 3-4 minutes, then carefully flip and brown the other side. Keep the heat moderate to ensure the insides cook through without burning the outsides. Adjust as you go!

Step 6: Keep Warm and Serve

Once cooked, move your pancakes to a warm oven to keep them hot and crispy while you finish frying the rest. Serve immediately, topped with optional additions like chopped green onions or shredded cheddar for an extra special touch. These boxty pancakes are fantastic on their own or alongside eggs, bacon, or a dollop of sour cream.

Top Tip

Making the perfect Crispy Irish Potato Pancakes Recipe does take a little finesse, but trust me, these tips will make all the difference between good and spectacular pancakes!

Drain and Wring Thoroughly: I’ve learned that wringing out as much moisture as possible from the grated raw potatoes prevents soggy pancakes and gives that beautiful crispness we all crave.
Use Starchy Potatoes: Using russets or other starchy varieties really makes a difference in getting that tender inside while keeping the outside crisp.
Manage Your Heat: I always fry them over medium-high heat but adjust as needed to make sure the pancakes brown slowly and cook through, avoiding burnt outsides with raw middles.
Keep Warm in the Oven: Keeping finished pancakes in a warm oven while you finish frying keeps them hot and crispy without getting greasy or soggy.

How to Serve Crispy Irish Potato Pancakes Recipe

A clear glass bowl is filled with a lumpy, pale yellow mixture that looks creamy and thick, with small bits visible throughout. A silver fork rests inside the bowl, partially covered by the mixture, and the bowl sits on a white marbled textured surface. The scene is simple and clean, highlighting the texture of the mixture in the bowl, photo taken with an iphone --ar 2:3 --v 7

Garnishes

The classics never fail: a sprinkle of chopped green onions or scallions adds a fresh, herbal pop that complements the richness perfectly. For a decadent touch, melt some shredded white cheddar cheese on top right before serving. Sour cream or a dollop of Greek yogurt also pairs beautifully for extra creaminess.

Side Dishes

These crispy pancakes are perfect alongside traditional Irish breakfast staples like fried eggs, sautéed mushrooms, or rashers of bacon. For a lighter option, serve them with a mixed green salad dressed in vinaigrette or alongside roasted vegetables for a hearty vegetarian meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover boxty in an airtight container in the refrigerator for up to 2 days. To maintain that crispiness, place parchment paper between the pancakes to prevent them from sticking together.

Freezing

To freeze, lay the cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer to a resealable freezer bag. They’ll keep well for up to 1 month. This way, you can enjoy your Crispy Irish Potato Pancakes Recipe anytime with minimal effort.

Reheating

Reheat frozen or refrigerated pancakes in a lightly oiled skillet over medium heat until they're heated through and regain their crispiness—about 3–4 minutes each side. Avoid microwaving as it tends to make them soggy.

Frequently Asked Questions:

Can I use sweet potatoes instead of regular potatoes?

While sweet potatoes could be used, the traditional Crispy Irish Potato Pancakes Recipe relies on starchy potatoes like russets to achieve the ideal texture and crispiness. Sweet potatoes tend to be moister and softer, which might result in a different texture.

Why do we need to chill the mashed potatoes for several hours?

Chilling the mashed potatoes firms up their texture, which helps the batter hold together better and ultimately produces pancakes with a tender interior and crispy exterior. It prevents the pancakes from falling apart during frying.

Can I make this recipe vegan?

Yes! To make it vegan, substitute buttermilk with a plant-based milk mixed with a little vinegar or lemon juice to mimic buttermilk's tanginess, and use oil instead of butter, bacon grease, or lard for frying.

How do I know when the pancakes are cooked through?

Cook the pancakes slowly over medium heat until each side is golden brown and crispy. Adjust the heat if they brown too fast to give the inside time to cook through. The pancakes should feel firm, not mushy, when gently pressed.

Final Thoughts

I hope this Crispy Irish Potato Pancakes Recipe brings a little slice of Ireland to your table, whether for a cozy breakfast or a comforting side dish. The balance of crispness and tenderness, with that little tang from buttermilk, is just irresistible. So grab some russet potatoes, put on your apron, and enjoy the delightful process of creating these golden gems. Happy cooking!