Description
This Crispy Irish Potato Pancakes recipe combines mashed and shredded russet potatoes with scallions, buttermilk, and a lightly seasoned batter, pan-fried to golden perfection. These savory pancakes are kept warm in the oven and served with classic toppings like sour cream, cheddar cheese, bacon, and fried eggs, making a comforting and delicious meal perfect for breakfast or brunch.
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
Fat and Garnishes
- 4 1/2 tablespoons (63 g) unsalted butter, divided
- Sour cream (optional, for serving)
- Shredded cheddar cheese (optional, for serving)
- Cooked bacon (optional, for serving)
- Fried eggs (optional, for serving)
Instructions
- Preheat and Prepare: Adjust the oven rack to the middle position and preheat the oven to 200℉ (95℃). Line a baking sheet with a wire rack and set it aside to keep the pancakes warm after cooking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon of kosher salt, baking soda, and freshly ground black pepper. Set this seasoning mix aside for later use.
- Boil Potatoes: Peel 1 pound of the russet potatoes and cut them into 1/2-inch pieces. Place in a medium saucepan with 1 teaspoon of kosher salt and enough cold water to cover by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer vigorously for about 15 minutes, or until the potatoes are very tender. Drain and let them sit in a colander to cool for about 10 minutes.
- Mash Boiled Potatoes: Transfer the drained potatoes to a large bowl and mash them thoroughly with a fork or a potato masher until smooth and lump-free.
- Grate Raw Potatoes: Peel the remaining 1 pound of potatoes. Using a box grater, shred them onto a clean kitchen towel. Gather the edges of the towel and squeeze out the excess liquid over the sink to ensure crispiness. Add the shredded potatoes to the bowl with the mashed potatoes and gently stir to combine without breaking up the shreds.
- Add Flavorings: Stir the thinly sliced scallions and the lightly beaten egg into the potato mixture. Then fold in the previously mixed dry ingredients until just combined.
- Add Buttermilk: Using a spatula, gently fold in the buttermilk until the batter forms a thick, pancake-like consistency without any dry flour streaks. Be careful not to overmix.
- Cook Pancakes: Heat 1 1/2 tablespoons of unsalted butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Spoon 4 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 bottom side is golden brown. Carefully flip each pancake and cook for another 4 to 6 minutes until the other side is also golden brown.
- Keep Warm: Transfer the cooked pancakes to the wire rack-lined baking sheet and place them in the preheated oven to keep warm. Repeat the cooking process with the remaining batter, adding 1 1/2 tablespoons of butter between each batch, making a total of three batches.
- Serve: Just before serving, sprinkle the pancakes with the remaining 1/4 teaspoon kosher salt and extra sliced scallions for garnish. Serve warm with your choice of optional toppings such as sour cream, shredded cheddar cheese, cooked bacon, or fried eggs.
Notes
- Draining excess liquid from raw shredded potatoes is essential to achieve crispy potato pancakes.
- Using a cast iron skillet or a nonstick pan helps prevent sticking and promotes even browning.
- Keeping pancakes warm in a low oven allows you to cook in batches without losing crispiness.
- Adjust salt to taste depending on your preference and salt type used (Diamond Crystal kosher vs. table salt).
- Optional toppings like sour cream, cheddar, bacon, and eggs add richness and make the pancakes a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Frying
- Cuisine: Irish
