Tipperary-Style Potato and Onion Boxty Pancakes

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Traditional Irish potato pancakes made from grated and mashed potatoes with caramelized onions, perfect for a hearty breakfast or side dish. This Irish-inspired breakfast recipe (vegetarian), ready in about 40 minutes, layers russet potatoes, all-purpose flour, baking powder 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 250 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.

Ingredients

• 3 large (about 1 lb), peeled russet potatoes
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp, divided unsalted butter
• 1 medium, finely diced yellow onion
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp chopped fresh parsley

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Grate 3 large peeled russet potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. Reserve the liquid.
2. Step 2: Pour the reserved potato liquid into a bowl and let it sit for 5 minutes until the starch settles at the bottom. Carefully pour off the liquid, retaining the starch sediment.
3. Step 3: In a large bowl, combine the grated potatoes, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 cup whole milk, 1 large beaten egg, 2 tbsp chopped fresh parsley, and the reserved potato starch sediment. Mix until a thick batter forms.
4. Step 4: Heat 1 tbsp unsalted butter in a large non-stick skillet over medium heat. Add 1 medium finely diced yellow onion and sauté for 6-7 minutes until soft and golden brown.
5. Step 5: Add the caramelized onions to the potato batter and stir to combine.
6. Step 6: Add remaining 2 tbsp unsalted butter to the skillet and heat over medium. Drop 1/4 cup portions of the batter into the skillet, flattening gently with a spatula.
7. Step 7: Cook each pancake for 4-5 minutes per side until golden brown and cooked through, adjusting heat as needed to prevent burning.
8. Step 8: Transfer cooked boxty pancakes to a warm plate and serve immediately with butter or sour cream.