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Potato Pancakes
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If you’re looking for a delicious way to celebrate St. Patrick’s Day, you’re going to LOVE these Potato Pancakes!

Loaded with traditional Irish cheese, fresh chives, and minced garlic, they’re a fun twist on the classic Irish Boxty recipe… and the perfect addition to any St. Patrick’s Day menu.

Best of all, they’re easy to make and incredibly versatile. Which makes them a definite MUST for all your holiday celebrations!

Jump to Recipe

St. Patrick’s Day is just around the corner, which can only mean one thing. Time for all things Irish!

I have to admit, I’ve never really gotten into making a huge feast (corned beef & cabbage, anyone?) but I do enjoy adding a few special touches to the day. So when I ran across a recipe for Irish Boxty, I knew it was one I had to try.

Boxty is a traditional Irish potato pancake made with very simple ingredients. The texture is a mix between a pancake and hashbrowns, due to the two different types of potatoes used. Of course, I decided to jazz it up a little with the addition of some Irish cheese, and the end result was nothing short of amazing.

I tossed in some minced garlic, fresh chives, sea salt, and fresh ground pepper, topped it with an egg, and devoured it. And you know what I realized? This is one of those recipes would be perfect for breakfast, lunch, or dinner… and clearly perfect for St. Patty’s Day!

Sláinte!

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🥔 Ingredients

One of the best things about this recipe is the fact that it uses such basic ingredients: potatoes, flour, cheese, milk, chives, and seasonings.

I used Idaho Russet potatoes for their neutral flavor, their creamy soft texture, and the fact that they’re very absorbent and pair well with the milk and cheese.

As for the cheese, I would highly recommend getting your hands on some Irish cheddar (Kerrygold is my go to brand), but if you can’t, any type of sharp flavorful cheddar will work just fine.

  • 1 c. mashed potatoes
  • 1 c. raw grated potatoes
  • 1 c. all purpose flour
  • 1 c. grated cheddar cheese
  • 1/4 c. milk
  • 2 Tbsp. fresh minced chives
  • 2 cloves minced garlic
  • 1/2 tsp. sea salt
  • 1/4 tsp. fresh ground pepper
  • eggs, prepared over easy

📋 Instructions

The instructions for this recipe are incredibly easy, and a lot like making traditional pancakes. The key is to cook them over medium heat to make sure the raw potatoes on the inside have a chance to cook a bit.

In terms of size, feel free to make them whatever size best suits your needs.

  1. Combine all ingredients (except eggs) in a large mixing bowl.
  2. Prepare griddle or skillet by heating a small amount of oil over medium heat.
  3. Pour batter by 1/4 or 1/3 cup into prepared skillet; cook until golden brown on one side and flip. Cook until both sides are golden brown.
  4. Remove from skillet and top as desired.

🧀 Type of cheese

Aged Irish Cheddars have sharp, strong flavors that bring home the essence of the lush, clean, pure Irish countryside. 

For this recipe I used Kerrygold Skellig, a creamy, full-flavored cheddar that’s imported from Ireland. Other favorites Kerrygold flavors include Dubliner and Aged Cheddar.

There are also a number of other brands, like Tipperary, Wexford, and Shamrock.

🍠 Recipe variations

There are many different ways to enjoy Irish Potato Pancakes, as well as different ways to make them. Here are some ideas to help you mix things up:

  • Substitute sweet potatoes for an entirely different flavor profile
  • Use Swiss or Provolone cheese in place of the cheddar
  • Add cooked, crumbled bacon or corned beef to the batter before cooking
  • Add minced onion to the batter in place of – or in addition to – the chives
  • Top potato pancakes with corned beef and cabbage
  • Enjoy them as a side dish for Brisket or Irish Stew

♨️ Storing & reheating

Leftover pancakes should be stored in an airtight container in the refrigerator. They will be best reheated in a skillet over medium-low heat.

☘️ Related recipes

This recipe would make a delicious addition to your St. Patrick’s Day menu. If you’re looking for more menu ideas, here are some of our favorites!

Potato Pancakes

2.34 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10
Calories: 210kcal
Author: Cathy Trochelman

Ingredients

  • 2 Tbsp. butter
  • 1 c. mashed potatoes approx. 2 medium potatoes
  • 1 c. raw grated potatoes approx. 2 medium potatoes
  • 1 c. flour
  • 1 c. cheddar cheese I used Kerrygold Skellig
  • 1/4 c. milk
  • 2 Tbsp. fresh chives
  • 4 cloves minced garlic
  • 1 tsp. sea salt
  • 1/2 tsp. fresh ground pepper
  • eggs prepared over easy or according to taste

Instructions

  • Combine potatoes, flour, cheese, milk, and seasonings in a medium mixing bowl. Stir until well combined.
  • Melt butter in a skillet over medium heat.
  • Pour patter into prepared skillet to make pancakes; cook until golden brown and flip. Cook until both sides are golden brown.
  • Top with eggs and additional fresh chives.

Nutrition

Serving: 8-10 pancakes | Calories: 210kcal | Carbohydrates: 32g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 285mg | Fiber: 3g | Sugar: 1g

 

 

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Recipe Rating




Comments

  1. Catherine says

    Dear Cathy, This is how I would like to start all mornings – waking up to this delicious and wholesome breakfast. Looks wonderful, and I bet it is oh so delish!!! Pinning. xo, Catherine

    Reply

  2. Jess says

    My friend visited Ireland and said it was the trip of a lifetime, it looks amazing! These potato pancakes also look delicious and festive! For the record, we haven’t been away since before kids either – almost 11 years ago. There just isn’t ever time and we opt for family vacations since they are only little once. I know there will be time for getaways as they get older, so that’s how I justify it. The thought of a beach getaway though? Sounds beyond amazing!

    Reply

  4. Candee says

    I have a B&B & will have guests here on St Patrick’s Day. This would be a perfect breakfast! I was wondering if the pancakes could be made ahead & then reheated, or are they best made fresh. I am a bit concerned about the raw potatoes turning brown, if I shred them by hand ahead of time & I don’t want to use my food processor early in the morning when it would wake up the guests. Any suggestions? Thanks!

    Reply

    • Cathy Trochelman says

      Hi Candee, Oh – what a great idea! I’ve never tried making these in advance and reheating them…but here’s what I’m thinking: If you make them in advance and cook them until they’re *just* done, you could then re-heat them on a griddle over low heat without over browning them. I think it would work just fine! (I hope it does!) 🙂

      Reply

      • Joan gibson says

        Cathy, one ingredient that would really make this recipe pop would be to add caraway seeds. My Irish grandmother always did and we would come running. The flavor of caraway really kicks it up.

        Reply

    • Marilyn says

      You can grate the potatoes ahead of time and keep them covered with water in the fridge. In the morning, pour off the water and rinse the potatoes.

      Reply

    • Ish Fisher says

      1 star
      yes that’s right they spend too much time hyping it up so that inevitably you are disappointed. After all it’s just a potato pancake. Which is why I avoid the ridiculous blog … because I don’t care about you or your family … and go right to the recipe. Like I said just another potato pancake. Ho … bloody … hum.

      Reply

  9. susan says

    1 star
    I seems that the positive reviews have been from people who have not made the recipe. I have to agree with those who have actually made these potato pancakes. They are bland and gooey inside. We will have toast with our eggs today.

    Reply

  11. Oleth says

    I don’t want to upset anyone, but, Irish cooking is notoriously bland! The tourist traps spice it up western style.

    Reply

  14. Dorothy Reinhold says

    I thought I loved potato pancakes… then you added cheese!!! I love that I have all the ingredients already. Heading to the kitchen…

    Reply

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