Name: Crispy Irish Potato Pancakes Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Irish
Ingredients: 1 cup all-purpose flour (4 1/2 ounces; 127 g); 2 1/2 teaspoons Diamond Crystal kosher salt, divided (for table salt use half as much by volume); 1/2 teaspoon baking soda; 1/4 teaspoon freshly ground black pepper; 2 pounds (907 g) russet potatoes, divided; 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish; 1 large egg, lightly beaten; 1 cup (240 ml) buttermilk; 4 1/2 tablespoons (63 g) unsalted butter, divided; Sour cream; Shredded cheddar cheese; Cooked bacon; Fried eggs

If you’re after a soul-satisfying, golden-skinned treat that’s crispy on the outside and tender on the inside, then you’re in for a real delight with this Crispy Irish Potato Pancakes Recipe. These traditional Boxty potato pancakes bring a comforting, nostalgic touch to any meal.

A stack of four golden-brown patties with a slightly crispy edge sits neatly on a white plate, each patty speckled with small green bits indicating chopped herbs or vegetables inside. On top of the stack is a dollop of smooth white cream, garnished with fresh, chopped bright green onion slices scattered both on the cream and around the plate. The plate rests on a white marbled surface. 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 these potato pancakes — the way the crispy edges formed gave me all the cozy breakfast vibes. Seriously, they’re much easier than you'd expect, and every bite feels like a little celebration.

Perfect Crispy Texture: A clever combo of mashed and shredded potatoes ensures every pancake has crispy edges and a tender center.
Simple Ingredients: You probably already have everything in your pantry, making it a go-to anytime comfort food.
Versatile Toppings: Customize with sour cream, cheese, bacon, or even a fried egg to switch things up.
Keeps Warm Easily: Cook in batches and pop pancakes in the oven to stay warm while you finish cooking.

Ingredients & Why They Work

The secret to these crispy Irish potato pancakes lies in the quality and combination of the ingredients. For best results, I always suggest picking up good russet potatoes and fresh scallions at the market to bring that authentic Irish comfort to your plate.

Flat lay of a small mound of all-purpose flour in a simple white ceramic bowl, a few teaspoons of coarse kosher salt and fresh ground black pepper in separate small white bowls, a heap of peeled russet potatoes cut into chunks next to a pile of freshly shredded raw russet potatoes on a clean white ceramic plate, a cluster of fresh green scallions with vibrant white bulbs, one whole large brown egg with smooth, uncracked shell, a small white bowl of creamy buttermilk, a few pats of unsalted butter with a silky sheen on a white ceramic dish, a dollop of thick sour cream in a white bowl, a small pile of shredded bright orange cheddar cheese on a white plate, several crispy cooked bacon strips arranged neatly, two sunny-side-up fried eggs with golden yolks and glossy whites on a simple white plate, all ingredients arranged symmetrically and naturally 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

All-purpose flour: Helps bind the potato mixture without weighing it down, creating structure for perfect pancakes.
Diamond Crystal kosher salt: Adds flavor and enhances the natural earthiness of the potatoes—use table salt carefully if that’s what you have.
Baking soda: Gives a slight lift, making the pancakes light, not dense.
Freshly ground black pepper: Adds a gentle spice without overpowering the potatoes.
Russet potatoes: The ideal choice for fluffy texture and crispy edges after frying.
Scallions: Bring a fresh, mild onion flavor and pretty green bursts throughout.
Large egg: Helps bind the ingredients and enriches the batter’s texture.
Buttermilk: Adds tang and moisture for tender pancakes with a hint of richness.
Unsalted butter: Perfect for frying to a golden crisp while controlling salt.
Optional toppings: Whether it’s sour cream, shredded cheddar, bacon, or fried eggs, these let you customize each pancake just the way you like it.

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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 lies in its versatility. Whether you're craving a simple, classic bite or a hearty, savory stack, you can easily make it your own with a few tasty twists.

Vegetarian Delight: I love keeping this recipe vegetarian-friendly by skipping bacon and topping the pancakes with a dollop of sour cream and some shredded cheddar. It’s pure comfort food!
Hearty Breakfast Upgrade: For a brunch you won’t forget, add crispy cooked bacon and a perfectly fried egg on top. The creamy yolk melts over the crispy edges, creating a mouthwatering combo every time.
Gluten-Free Option: If you need gluten-free, just swap the all-purpose flour with a gluten-free flour blend. The texture stays wonderfully crispy without sacrificing flavor.
Seasonal Scallion Substitutes: Feel free to switch scallions with chives or finely chopped leeks when scallions aren’t in season. Fresh herbs always brighten the dish.

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

The image shows four thick, round patties cooking in a black cast iron pan on a white marbled surface. Three patties are golden brown and crispy on top, revealing a textured surface with bits of green herbs or vegetables. The fourth patty, still pale and raw, is being held by a wooden spatula lifted by a woman's hand from the bottom right corner of the pan. The contrast between the cooked and uncooked patties creates a clear view of the cooking process. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare to Keep Warm

Start by adjusting your oven rack to the middle position and preheating it to 200℉ (95℃). Line a baking sheet with a wire rack—this little setup keeps your pancakes warm and crispy without getting soggy. Trust me, this step is a game changer for serving everyone hot pancakes all at once!

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, whisk the all-purpose flour, 1 teaspoon kosher salt, baking soda, and freshly ground black pepper. This mix will give your pancakes that perfect lift and seasoning. Set it aside for now as you prepare the potatoes.

Step 3: Boil Half the Potatoes Until Tender

Peel 1 pound of russet potatoes and cut them into ½-inch pieces for even cooking. Place them in a saucepan with 1 teaspoon salt and enough cold water to cover by about an inch. Bring to a boil over high heat, then lower to medium and simmer vigorously for about 15 minutes until the potatoes are very tender. Drain and let them rest in a colander for around 10 minutes, allowing steam to escape. Then mash until smooth—no lumps allowed here!

Step 4: Shred and Drain the Raw Potatoes

While the boiled potatoes cool, peel the remaining 1 pound of potatoes. Using a box grater placed over a clean kitchen towel, shred the potatoes right onto the towel. Gather up the edges and give the potatoes a good squeeze over the sink to remove excess liquid. This step is key for achieving those crispy edges everyone loves!

Step 5: Combine Everything Into Batter

Transfer the drained shredded potatoes to a large bowl with the mashed potatoes. Give them a gentle stir to combine. Add the sliced scallions and the beaten egg, mixing gently. Now, fold in the flour mixture until everything is nicely incorporated. Finally, pour in the buttermilk and carefully stir until the batter is thick and smooth, with no dry flour streaks – just like the batter for fluffy pancakes!

Step 6: Cook Pancakes to Golden Perfection

Heat 1 ½ tablespoons of unsalted butter in a large nonstick or cast iron skillet over medium heat until it’s melted and bubbling. Drop 4 heaping ¼-cup portions of the batter into the pan and gently flatten each into a 4-inch wide, ½-inch thick pancake. Cook undisturbed for 4 to 6 minutes until the bottom turns golden brown and crispy. Carefully flip and cook the other side for another 4 to 6 minutes. Transfer the cooked pancakes to your wire rack–lined baking sheet and pop them in the warm oven.

Step 7: Repeat and Serve with Your Favorite Toppings

Repeat the cooking process for the remaining batter in 3 total batches, adding 1 ½ tablespoons of butter to the skillet between each batch to keep that buttery crispness coming. Just before serving, sprinkle the pancakes with the remaining ¼ teaspoon salt and a few extra scallions for freshness. Top them with sour cream, cheddar cheese, crispy bacon, or a fried egg—the choice is yours to make these Irish potato pancakes truly your own!

Top Tip

These handy tips come straight from cooking experience and a bit of trial and error, so you can get perfectly crispy and tender Irish potato pancakes every time.

Drain Those Potatoes Well: Squeezing out as much liquid as possible from the shredded raw potatoes is essential. This little step is what creates those beautifully crispy edges that make this Crispy Irish Potato Pancakes Recipe stand out.
Keep Your Butter Hot but Not Burning: Make sure the butter is melted and bubbling but not browning before adding the batter, so the pancakes crisp up evenly without sticking or burning.
Oven-Warm Holding: Placing cooked pancakes on a wire rack in a 200℉ (95℃) oven keeps them warm without getting soggy – a game-changer for serving multiple batches.
Gentle Flipping: Flip the pancakes gently with a thin spatula to keep their shape and avoid tearing that delicate crust you worked hard to develop.

How to Serve Crispy Irish Potato Pancakes Recipe

A round white plate holds a neat stack of about twelve golden-brown fritters, arranged in a slight overlap. Each fritter is flat and circular with a crispy, textured surface, showing small green bits inside and garnished with thin slices of green onions scattered on top. To the right of the plate is a small white bowl filled with a smooth, light yellow sauce. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of freshly sliced scallions just before serving adds a popping freshness and color contrast. These pancakes also love a dollop of creamy sour cream or a handful of shredded cheddar cheese melted right on top. For a savory boost, crisp cooked bacon or a perfectly fried egg make excellent companions.

Side Dishes

Think simple, comforting sides like sautéed kale or spinach, baked beans, or a fresh garden salad. For a fuller meal, roasted sausages or smoked salmon also pair beautifully with your Crispy Irish Potato Pancakes.

Make Ahead and Storage

Storing Leftovers

Allow your potato pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. This way, you can enjoy them easily for lunch or dinner the next day without losing that signature crispness.

Freezing

You can freeze cooled pancakes separated by parchment paper in a sealed freezer-safe bag or container for up to 2 months. This is a fantastic way to have homemade Crispy Irish Potato Pancakes ready for busy mornings or quick meals.

Reheating

To reheat, place pancakes on a baking sheet and warm them in a 350℉ (175℃) oven for about 10 minutes until hot and crispy again. You can also reheat them gently in a skillet over medium heat with a little butter to revive those golden edges.

Frequently Asked Questions:

Can I use other types of potatoes besides Russet?

While Russet potatoes are best for their high starch content and fluffy texture, you can try Yukon Gold. Just expect slightly less crispiness since they hold more moisture.

Is it necessary to use buttermilk?

Buttermilk adds a subtle tang and tenderizes the batter, but you can substitute with regular milk plus a teaspoon of lemon juice or vinegar if needed.

Why do I need both mashed and shredded potatoes?

The mashed potatoes give the pancakes a creamy interior, while the shredded ones help form lacy, crispy edges for that perfect texture contrast.

Can I make these gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend to keep your Crispy Irish Potato Pancakes safe for gluten-sensitive diets.

Final Thoughts

Making this Crispy Irish Potato Pancakes Recipe is such a rewarding experience – the sizzling sound in the skillet, the aroma filling your kitchen, and that perfect golden crust. Whether you’re serving them for breakfast, lunch, or dinner, they’re guaranteed to bring smiles to your table. So grab some potatoes, warm up your skillet, and enjoy a little taste of Ireland at home!