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Crispy Irish Potato Pancakes Recipe

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4 from 7 reviews

This Crispy Irish Potato Pancakes recipe combines smooth mashed potatoes with freshly grated raw potatoes for the perfect balance of creamy and crispy textures. Enhanced with scallions and buttermilk, these golden brown pancakes are pan-fried to a delightful crisp and kept warm in the oven. Served with classic toppings like sour cream, cheddar cheese, bacon, and fried eggs, they make a comforting and hearty breakfast or brunch favorite.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour (4 1/2 ounces; 127 g)
  • 2 1/2 teaspoons Diamond Crystal kosher salt, divided; use half for table salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon freshly ground black pepper

Potatoes and Vegetables

  • 2 pounds (907 g) russet potatoes, divided
  • 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish

Wet Ingredients

  • 1 large egg, lightly beaten
  • 1 cup (240 ml) buttermilk
  • 4 1/2 tablespoons (63 g) unsalted butter, divided

Optional Toppings

  • Sour cream
  • Shredded cheddar cheese
  • Cooked bacon
  • Fried eggs

Instructions

  1. Preheat and Prepare: Adjust the oven rack to the middle position and preheat oven to 200℉ (95℃). Line a baking sheet with a wire rack to keep cooked pancakes warm.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon of kosher salt, baking soda, and black pepper until well combined. Set aside.
  3. Boil Potatoes: Peel 1 pound of russet potatoes and cut into 1/2-inch pieces. Place them in a medium saucepan with 1 teaspoon kosher salt and cover with cold water by about an inch. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously for about 15 minutes until very tender. Drain and let cool in a colander for 10 minutes.
  4. Mash Boiled Potatoes: Transfer the drained boiled potatoes to a large bowl and mash them smoothly with a fork or potato masher, ensuring there are no lumps.
  5. Grate Raw Potatoes: Peel the remaining 1 pound of potatoes and shred them using a box grater onto a clean kitchen towel. Gather the towel edges and squeeze out as much liquid as possible over the sink. Add the shredded potatoes to the mashed potatoes and stir gently until combined.
  6. Add Flavorings: Stir the sliced scallions and beaten egg into the potato mixture evenly. Then, fold in the dry flour mixture until just incorporated.
  7. Add Buttermilk: Gently fold in the buttermilk using a spatula until the batter has a thick, pancake-like consistency with no dry streaks of flour.
  8. Cook Pancakes: Heat 1 1/2 tablespoons of butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Spoon four heaping 1/4-cup portions of the batter into the skillet, flattening each to about 4 inches wide and 1/2 inch thick. Cook undisturbed for 4 to 6 minutes until the bottoms are golden brown. Flip carefully and cook for another 4 to 6 minutes to brown the other side.
  9. Keep Warm: Transfer the cooked pancakes to the wire rack-lined baking sheet and place it in the preheated oven to keep warm. Repeat the cooking process in batches, adding 1 1/2 tablespoons of butter between each batch, cooking a total of three batches.
  10. Serve: Just before serving, sprinkle the pancakes with the remaining 1/4 teaspoon salt and extra sliced scallions. Serve warm with optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs.

Notes

  • Make sure to squeeze out excess moisture from the grated raw potatoes, or the pancakes will be soggy rather than crispy.
  • Using a cast iron or heavy nonstick skillet helps promote even browning and crispiness.
  • The leftover baking soda helps tenderize the pancakes and enhance browning.
  • You can customize toppings based on preference – these pancakes pair wonderfully with savory options like bacon and cheesy toppings.
  • Keeping the cooked pancakes warm in a low oven prevents them from becoming soggy while cooking the remaining batches.

Find it online: https://cookedbygrace.com/crispy-irish-potato-pancakes-recipe/