How to Make CRISPY Irish Potato Pancakes | The Best Breakfast Boxty

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while frozen hash browns save prep time.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water can be used for a lighter batter.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often more affordable.

Start with 250 g or 2 cups of grated potato.

Squeeze out excess moisture from the grated potatoes using a kitchen towel or cheesecloth.

If desired, mix in 250 g or 2 cups of mashed potato for a creamier texture.

Combine grated potatoes, mashed potatoes (if using), 80 g or half a cup of all-purpose flour, half a teaspoon of salt, and half a teaspoon of baking powder in a bowl.

Add 1 egg yolk to the mixture.

Gradually mix in half a cup of buttermilk or milk until you achieve a thick but spreadable batter.

Heat a non-stick pan over medium heat and add a bit of butter and a splash of oil.

Drop small scoops of the batter into the pan and flatten slightly.

Cook for about 3 to 4 minutes per side until golden and crispy.

If pancakes are too thick and not fully cooked, pop them in a 375° oven for a few minutes to finish cooking.

Transfer cooked pancakes to a plate or tray and keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens