Boxty Irish Pancakes combine fluffy mashed potatoes with grated potatoes for a delicious potato treat. So good for your Saint Patrick’s Day brunch, breakfast or anytime treat. Enjoy all the Emerald Isle Recipes from #OurFamilyTable.
I’ve been making potato pancakes more like latkes for as long as I can remember. Fortunately I’m always in for trying anything potato!
So when I heard about Boxty Pancakes, I was all in! These lighter way to eat potato pancakes blends mashed with grated raw potatoes for sort of a cross between a pancake and a hash brown. If you love potatoes as much as I do, give these a try!

You can use fresh cooked potatoes or leftover mashed potatoes for equally great results.
In my version I cooked russet potatoes whole. Then I chilled the potatoes, peeled and mashed those with the grated raw ones, eggs, flour, sauteed green onion in butter, salt and baking powder.

Boxty Irish Pancakes

Print Recipe

Servings 12 each

Ingredients

2 cups mashed potatoes Fresh cooked potatoes or leftover mashed
1 cup shredded raw potato
1/2 cup butter, divided
1/2 cup green onion thinly sliced (white parts) plus sliced green tops for garnish
3/4 cup milk, divided
3/4 cup flour, divided
1 teasoon baking powder
1 teasoon Kosher salt
1 egg plus 1 egg yolk, lightly beaten

Instructions

Preheat oven to 400 degrees. Line a large cooking sheet with parchment paper.
Placed mashed potatoes in a medium sized bowl. Set aside. Saute white parts of green onion in 2 tablespoons butter until softened. Add cooked onion to mashed potato. fold in.
Place grated onion in a separate bowl. Cover potato shreds with water. Stir to separate excess starch. Using a spoon with holes, remove and place shreds in a clean dish towel. squeeze towel over bowl allowing waterto drip back into bowl. Add squeezed out raw shreds to mash mixture. Stir. Gently pour off water and add remaining starch to mashed bowl. Fold in 1/2 cup milk.
In a separate bowl, whisk together 1/2 cup flour and baking powder. Add to potato mixture. Fold in eggs. Add salt to taste. Add a bit more reserved flour or milk as needed to create a thick batter.
In a large skillet, heat 3 to 4 tablespoons of butter over medium heat to melt. Drop 4 pancakes, about 1/4 cup of potato batter each, into melted butter. Fry gently, about 2 minutes per side, until browned. Repeat with the rest of the batter. Transfer cooked pancakes to prepared cooking sheet.
Bake at 400 for about 10 minutes until heated. Serve warm with sour cream and sprinkle with green onion as dsired.