Description
A traditional Irish potato pancake recipe combining grated raw and mashed potatoes for a crispy outside and tender inside. Perfect for breakfast or as a comforting side dish.
Ingredients
Scale
- 2 large russet potatoes, peeled and grated
- 1 cup (240 ml) mashed potatoes, leftover or freshly made
- ½ cup (60 g) all-purpose flour
- ½ cup (120 ml) buttermilk
- 1 large egg, beaten
- ½ teaspoon baking soda
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- Butter or oil for frying
- Optional: 1-2 tablespoons finely chopped green onions or chives
- Optional: a pinch of nutmeg
Instructions
- Peel and grate the russet potatoes using a box grater or food processor. Transfer to a clean kitchen towel and squeeze out as much excess moisture as possible (about 10 minutes).
- In a large bowl, combine grated potatoes, mashed potatoes, flour, buttermilk, beaten egg, baking soda, salt, and black pepper. Stir until well incorporated but do not overmix (about 5 minutes).
- Heat a non-stick skillet or cast iron pan over medium heat. Add a tablespoon of butter or oil and let it melt and coat the surface evenly (2-3 minutes).
- Scoop about ¼ cup (60 ml) of batter per pancake into the pan and flatten gently with the back of a spoon to form 3-4 inch rounds.
- Cook for 3-4 minutes on the first side until edges are golden brown and crisp. Flip carefully and cook another 3 minutes. Adjust heat as needed (total 10-12 minutes).
- Transfer cooked pancakes to a plate lined with paper towels to drain excess fat. Keep warm in a low oven (200°F/95°C) if making a large batch (optional, 5 minutes).
- Serve immediately with toppings like sour cream, smoked salmon, or fresh herbs.
Notes
Remove excess moisture from grated potatoes for crispiness. Use medium heat to avoid burning. Use a butter and oil combo for flavor and heat tolerance. Keep cooked pancakes warm in a low oven if cooking in batches. Adjust batter consistency with flour or buttermilk as needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Cuisine: Irish
Nutrition
- Serving Size: About 2 medium panca
- Calories: 220
- Fat: 6
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
Keywords: Irish Boxty, potato pancakes, crispy potato pancakes, traditional Irish recipe, breakfast, brunch, comfort food