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Crispy Irish Boxty Potato Pancakes with Smoked Salmon

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These crispy Irish boxty potato pancakes feature a golden crunchy exterior and tender potato interior, topped with smoky smoked salmon for a perfect brunch or late-night snack.

Ingredients

Scale
  • 2 large russet potatoes, peeled and grated
  • ½ cup (60g) all-purpose flour
  • ¾ cup (180ml) buttermilk
  • ½ teaspoon baking soda
  • 1 teaspoon salt, plus extra for seasoning
  • Freshly ground black pepper, to taste
  • 2 tablespoons butter, for frying
  • 4 ounces (115g) smoked salmon, thinly sliced
  • 2 tablespoons fresh chives, finely chopped (optional)
  • Lemon wedges, for serving

Instructions

  1. Peel and finely grate 2 large russet potatoes. Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
  2. In a large bowl, combine grated potatoes, ½ cup all-purpose flour, ¾ cup buttermilk, ½ teaspoon baking soda, 1 teaspoon salt, and freshly ground black pepper to taste. Stir gently until just combined; batter should be thick but spoonable. Add more flour if too wet.
  3. Preheat a cast iron skillet or heavy non-stick pan over medium heat. Add 1 tablespoon butter and let it melt, coating the pan evenly.
  4. Scoop about 3 tablespoons of batter per pancake and flatten into 3-inch rounds in the pan. Cook in batches without overcrowding. Fry each side for 3-4 minutes until golden brown and crispy, adding more butter before each batch.
  5. Arrange cooked pancakes on a serving platter. Top each with slices of smoked salmon, sprinkle with chopped chives, and serve with lemon wedges.
  6. Serve immediately for best crispiness. To keep warm, place pancakes on a baking sheet in a 200°F oven for up to 10 minutes.

Notes

Squeeze out as much moisture as possible from grated potatoes to ensure crispiness. Use medium heat to avoid burning. Don’t overcrowd the pan. Butter adds flavor and helps browning. Flip pancakes carefully when edges look set. Batter can be made ahead and refrigerated. For gluten-free, substitute flour with almond or oat flour. For a lighter version, bake at 400°F for 15 minutes, flipping halfway.

Nutrition

Keywords: Irish boxty, potato pancakes, smoked salmon, brunch recipe, crispy potato pancakes, easy brunch, traditional Irish

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