Irish-Style Potato and Onion Boxty Pancakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Irish potato pancakes made with grated potatoes and onions, pan-fried to golden perfection — a crispy and comforting side dish. This Latin American recipe, ready in about 30 minutes, layers russet potatoes, peeled and grated, yellow onion, finely grated, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Irish cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 cups peeled and grated russet potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly.
  2. Step 2: In a large mixing bowl, combine the dried grated potatoes with 1/2 cup finely grated yellow onion, 1/3 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Step 3: Whisk 1 large beaten egg and 1/4 cup whole milk together, then pour into the potato mixture and stir gently until combined.
  4. Step 4: Heat 3 tablespoons unsalted butter in a large non-stick skillet over medium heat until melted and foaming.
  5. Step 5: Drop 1/4 cup portions of the batter into the skillet, flattening slightly with a spatula, and cook for 4-5 minutes per side until golden brown and crispy around the edges.
  6. Step 6: Transfer cooked boxty pancakes to a plate lined with paper towels to absorb excess butter and serve warm with sour cream or applesauce.

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