Irish Potato Pancakes Recipe

If you’ve ever wanted to make a true taste of Ireland right in your kitchen, this Irish Potato Pancakes Recipe is exactly what you need. I absolutely love how these pancakes turn out—crispy on the outside but tender and flavorful inside. When I first tried making them, I was amazed at how simple ingredients came together for such a comforting dish that my family now asks for on repeat. Stick with me here because I’m going to share all my tips and tricks to make sure your Irish Potato Pancakes come out perfectly every single time.

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Ingredients You’ll Need

What I love about this Irish Potato Pancakes Recipe is how each ingredient plays a role in balancing flavor and texture. Grab good quality russet potatoes for the fluffiest pancakes, and fresh scallions to add a gentle brightness. A touch of buttermilk makes the batter luscious and tender, but I’ll share a little substitution tip too.

• All-purpose flour: Helps bind the potatoes and gives structure—don’t skip it or the pancakes fall apart.
• Kosher salt: Seasoning is key here for flavor; I recommend Diamond Crystal for even salting.
• Baking soda: Adds subtle lift to keep the pancakes light, but only a little is needed.
• Black pepper: Just a pinch to balance the savory taste.
• Russet potatoes: The heart of the recipe—one pound boiled and mashed, one pound grated fresh (this combo really works wonders!).
• Scallions: Thinly sliced to add fresh, oniony flavor that cuts through the potato richness.
• Egg: Acts as a binder and helps the pancakes hold their shape while frying.
• Buttermilk: Makes the batter tender and slightly tangy; if you’re out, you can mix yogurt and whole milk instead.
• Unsalted butter: For pan-frying these babies until golden crisp—a step you don’t want to skimp on!

Variations

I’ve played around with this Irish Potato Pancakes Recipe in quite a few ways to suit different moods or dietary needs—and you absolutely should too! Whether you want to keep it classic or add some interesting flavors, the base recipe is flexible and refuses to disappoint.

• Using leftover mashed potatoes: I discovered this trick when I had extra mashed potatoes sitting in the fridge; just mix them with freshly grated potatoes, egg, and flour to whip up pancakes in no time.
• Dairy substitutions: Try replacing buttermilk with a mix of whole milk and plain yogurt if you don’t have buttermilk handy—it still yields tender pancakes.
• Adding herbs or cheese: Toss in some chopped parsley or shredded cheddar for a flavor boost my family goes crazy for.
• Gluten-free version: Use a gluten-free flour blend if you want to keep the recipe accessible for everyone without losing the classic taste.

How to Make Irish Potato Pancakes Recipe

Step 1: Boil and mash half the potatoes

Start by peeling one pound of russet potatoes and cutting them into ½-inch chunks. Boil these with a pinch of salt until tender—this usually takes about 15 minutes. When they’re soft enough to pierce easily with a fork, drain and let cool for a bit. Then mash them up nice and smooth; this mashed portion will add creaminess to our pancakes while helping them hold together.

Step 2: Grate and drain the other half of the potatoes

While your boiled potatoes are cooling, peel the other pound of potatoes and grate them using a box grater. Here’s a pro tip: grate them onto a clean kitchen towel, then gather the towel edges and squeeze out as much liquid as you can over the sink—this prevents soggy pancakes and ensures crispiness later. Add these grated potatoes to a large bowl.

Step 3: Combine all ingredients into batter

Now mix the mashed potatoes with the grated potatoes gently. Add thinly sliced scallions and the egg, then stir in the dry ingredients—flour, salt, baking soda, and pepper. Gradually fold in the buttermilk with a spatula until your batter looks thick but loose enough to dollop onto a pan. No dry flour streaks should remain; that way, we know it’s perfectly blended.

Step 4: Fry until golden and keep warm

Heat butter in a heavy skillet over medium heat—this is where the magic happens! Dollop about ¼ cup of batter per pancake and gently flatten to roughly 4 inches in diameter. Let the pancakes cook undisturbed for 4 to 6 minutes until the bottom is golden brown, then flip carefully and cook the other side. Transfer finished pancakes to a wire rack set over a baking sheet in a warm 200°F oven. Repeat, adding more butter between batches. This method keeps them crispy while you finish the whole batch.

Step 5: Season and serve with tasty toppings

Right before serving, sprinkle your pancakes with a little extra salt and chopped scallions for freshness. You can’t go wrong with classic toppings like sour cream, sharp cheddar, crispy bacon, or even a fried egg perched on top—perfect for a brunch or any meal that calls for a bit of indulgence.

How to Serve Irish Potato Pancakes Recipe

Garnishes

I typically garnish mine with an extra sprinkle of thinly sliced scallions for a pop of color and a bit of fresh bite. A dollop of sour cream on the side complements the crispy texture and adds cool creaminess—it’s like the perfect little finishing touch.

Side Dishes

Pair these Irish Potato Pancakes with some crisp bacon and fried eggs for a hearty meal. They also go wonderfully with sautéed greens or a simple mixed salad to lighten things up if you’re after balance.

Creative Ways to Present

For special occasions, try stacking the pancakes layered with shredded cheese and crispy bacon between each, then top with a fried egg and a drizzle of hot sauce or Irish butter. It looks impressive and tastes like a dream!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the pancakes cool completely and then store them in an airtight container in the fridge for up to 3 days. They hold their texture surprisingly well, especially if reheated properly.

Freezing

I’ve frozen these pancakes on a baking sheet first so they don’t stick together, then transferred them to a freezer bag. When frozen, they last up to a month and thaw quickly in the fridge overnight—super handy for quick breakfasts.

Reheating

To keep that crispy exterior, reheat them in a hot skillet with a little butter or olive oil rather than the microwave. It brings them back to life much better and keeps that satisfying crunch.

FAQs

Final Thoughts

This Irish Potato Pancakes Recipe is one of those gems that once you master it, you’ll want to make it over and over. It’s hearty, simple, and oh so satisfying—plus, it brings a little Irish comfort straight to your table. I love how versatile it is, whether you keep it classic or get creative with toppings. Give it a try this weekend and see why it’s fast become one of my family’s all-time favorite recipes.

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