“You really have to try this,” my friend texted me one sleepy Saturday morning after a late night working. Honestly, I was skeptical—potato pancakes with smoked salmon? It sounded fancy but complicated. But when the smell of sizzling boxty filled my kitchen, I found myself hooked after the first bite. The crisp edges, the tender potato center, and that silky smoked salmon on top—who knew Irish boxty could be a brunch game-changer?

I’d always thought of boxty as a humble, rustic dish best enjoyed with a dollop of butter or sour cream, but this twist gave it a whole new vibe. I kept making these crispy Irish boxty potato pancakes multiple times that week—sometimes swapping smoked salmon for a quick sautéed mushroom topping when the fridge was bare. The quiet, cozy mornings with this plate felt like a reset button for my chaotic schedule.

There’s something about the comforting crispness paired with the rich, smoky salmon that makes you pause and just enjoy the moment. It’s not flashy, but it’s honest food that sticks with you. I’m sharing this recipe because it surprised me, just like it might surprise you in the best way possible.

Why You’ll Love This Recipe

This recipe for crispy Irish boxty potato pancakes with smoked salmon has quickly become a top pick in my brunch repertoire. After testing and tweaking it several times (and yes, devouring way too many pancakes), here’s what makes it special:

• Quick & Easy: You can have these on your table in under 30 minutes—perfect for busy weekend mornings or unexpected guests.
• Simple Ingredients: No need for fancy or hard-to-find items; most are pantry staples or easy to source at any grocery store.
• Perfect for Brunch: Whether it’s a casual family get-together or a lazy Sunday, this recipe hits the spot with style and substance.
• Crowd-Pleaser: The combination of crispy potato and silky smoked salmon has garnered rave reviews from friends and family alike.
• Unbelievably Delicious: The contrast of textures—the golden crust outside and soft inside—paired with smoky richness makes it a memorable bite.

What sets this recipe apart? It’s the balance—boxty is made with both grated and mashed potatoes, giving it a unique texture you won’t find in your typical potato pancake. Plus, layering the smoked salmon on top instead of mixing it in preserves its delicate flavor and adds that elegant touch without fuss. It’s a brunch dish that feels special without the stress, the kind that makes you close your eyes after the first forkful, savoring the simple joy of good food.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver a bold flavor and satisfying texture without any fuss. Most of these you’ll probably have on hand, and the smoked salmon adds that beautiful finishing touch that feels luxurious but is surprisingly easy.

• For the Boxty Batter:
  • Russet potatoes, 2 medium (about 400g), peeled and grated
  • Mashed potatoes, 1 cup (about 240g), cooled (leftover mashed works perfectly)
  • All-purpose flour, ½ cup (60g) (for gluten-free option, try almond flour)
  • Baking powder, 1 tsp (adds lightness)
  • Salt, 1 tsp (adjust to taste)
  • Black pepper, ½ tsp (freshly ground for best flavor)
  • Scallions, 2 finely chopped (for a bit of freshness)
  • Buttermilk, ½ cup (120ml) (can swap with plain yogurt or dairy-free milk mixed with lemon juice)
  • Egg, 1 large (room temperature, helps bind the batter)
• For Cooking:
  • Unsalted butter, 2 tbsp (for richness and crispiness)
  • Vegetable oil, 2 tbsp (to prevent burning butter)
• For Serving:
  • Smoked salmon slices, about 4 oz (115g) (I recommend a good-quality Irish or Scottish smoked salmon for the best delicate flavor)
  • Fresh dill or chives, chopped (to garnish)
  • Crème fraîche or sour cream, dolloped (optional but highly recommended)
  • Fresh lemon wedges (a squeeze brightens the dish)

Pro tip: If you want to make this gluten-free, swapping the flour for almond or oat flour works nicely, though the texture will be a bit different. And if smoked salmon isn’t your thing, smoked trout or even a tangy cream cheese spread can be a worthy substitute.

Equipment Needed

• Large mixing bowl – for combining your grated and mashed potatoes with other ingredients
• Box grater or food processor – I prefer a box grater because it gives a nice rustic texture; a food processor works if you’re in a hurry
• Large non-stick skillet or cast-iron pan – essential for getting that golden, crispy crust on the boxty
• Spatula – a thin, flexible spatula helps flip the pancakes without breaking them
• Measuring cups and spoons – for precise ingredient amounts
• Paper towels – to drain excess oil if needed

If you don’t have a cast-iron skillet, no worries—just make sure your pan heats evenly and can hold the heat well. I’ve tried these in an electric griddle with good results, but a heavy pan will give you that perfect crust every time. Keeping your spatula well-oiled or buttered also helps prevent sticking.

Preparation Method

1. Prepare the potatoes: Peel and grate the russet potatoes using a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key for crispiness—too much moisture will make the pancakes soggy. (About 5 minutes)
2. Mix the batter: In a large bowl, combine the grated potatoes, cooled mashed potatoes, flour, baking powder, salt, pepper, and chopped scallions. Mix well to combine. (3 minutes)
3. Add wet ingredients: Beat the egg lightly and stir it into the buttermilk. Pour this mixture into the potato mixture and fold gently until everything is just combined. The batter should be thick but spoonable. If too dry, add a splash more buttermilk. (2 minutes)
4. Preheat your skillet: Heat the butter and oil over medium heat until shimmering. The combination of butter and oil prevents burning while allowing a rich flavor. (2 minutes)
5. Cook the boxty: Using a ¼ cup (60ml) measure, scoop the batter onto the hot skillet, shaping gently into rounds about 3-4 inches (7-10 cm) in diameter. Cook 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan—cook in batches if needed. (8-10 minutes per batch)
6. Drain and keep warm: Transfer cooked pancakes to a plate lined with paper towels to absorb any excess oil. Keep warm in a low oven if making ahead. (Optional)
7. Assemble and serve: Top each warm pancake with a slice of smoked salmon, a dollop of crème fraîche or sour cream, a sprinkle of fresh dill or chives, and a squeeze of lemon. (2 minutes)

One thing I learned the hard way: don’t rush flipping the pancakes. Let them develop a deep golden crust before turning, or they’ll fall apart. And if the pan gets too hot, the outsides will burn before the inside cooks—medium heat is your best friend here. Making these is a lovely way to slow down and savor the process.

Cooking Tips & Techniques

Getting the perfect crispy Irish boxty potato pancakes with smoked salmon is all about mastering a few simple tricks. First, removing excess moisture from the grated potatoes is non-negotiable. I usually grate the potatoes and then press firmly in a clean towel to squeeze out every bit of liquid. This is what helps the boxty achieve that beautiful, golden crust.

Second, using a combo of butter and oil for frying gives you the best of both worlds: flavor and a higher smoke point. Butter alone burns too quickly, but oil alone lacks flavor. Trust me, I burned more than a few batches before I got this right!

Third, temperature control is key. Medium heat helps cook the pancakes evenly without burning the outsides. If you’re juggling multiple pancakes, keep cooked ones warm in a 200°F (95°C) oven to maintain crispiness without drying them out.

Don’t overcrowd the pan either. Give each pancake enough space to crisp up nicely. Also, let the pancake set fully before flipping — if it sticks, it’s not ready yet.

And just a heads up: if your batter feels too thick, a splash more buttermilk or milk will loosen it up without losing structure. Conversely, if it’s too runny, add a bit more flour. Cooking is a dance, and these little adjustments help you keep in rhythm.

Variations & Adaptations

While the classic crispy Irish boxty potato pancakes with smoked salmon are hard to beat, I’ve played around with a few variations that might spark your interest:

• Vegetarian Twist: Skip the smoked salmon and top with sautéed mushrooms and caramelized onions. A drizzle of herby garlic yogurt sauce adds a lovely punch.
• Seasonal Flavors: In spring, add fresh chopped asparagus tips or peas to the batter for a fresh bite. In winter, a bit of grated cheddar cheese folded into the batter adds warmth and depth.
• Gluten-Free Option: Use almond or oat flour instead of all-purpose. The texture will be a touch different but still delicious.
• Spiced Up: Add a pinch of smoked paprika or cayenne to the batter for a subtle smoky heat that complements the salmon beautifully.
• Personal Favorite: Once, I swapped the smoked salmon for Irish corned beef hash topped with a poached egg — think of it as a hearty brunch remix inspired by classic Dublin coddle flavors. Worked like a charm!

Serving & Storage Suggestions

Serve these crispy Irish boxty potato pancakes warm, straight from the pan. They’re perfect plated with the silky smoked salmon on top, fresh herbs, and a bright squeeze of lemon. I like to add a dollop of crème fraîche or sour cream to balance the smoky richness.

For a complete brunch, pair them with simple scrambled eggs or a light green salad with a zesty vinaigrette. They also go surprisingly well alongside a buttery soda bread or one of my favorite crispy no-knead rosemary sea salt breads.

If you have leftovers, store the pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat to bring back the crispiness. Avoid the microwave if you can—it tends to make them soggy. The flavor actually deepens after a day, so sometimes I make them ahead on purpose!

Nutritional Information & Benefits

These crispy Irish boxty potato pancakes with smoked salmon offer a balanced mix of carbs, protein, and healthy fats. A serving provides roughly 300-350 calories, depending on portion size and toppings.

• Potatoes: A good source of vitamin C, potassium, and fiber, especially when using the skin (though this recipe peels them for texture).
• Smoked Salmon: Rich in omega-3 fatty acids and protein, supporting heart and brain health.
• Buttermilk & Egg: Adds calcium and essential amino acids.

This dish can easily fit into a balanced diet, especially when paired with fresh herbs and lemon for added nutrients. For those avoiding gluten, swapping flours keeps it friendly, and you can always adjust fat content by using less butter or substituting with olive oil.

Conclusion

Crispy Irish boxty potato pancakes with smoked salmon are a surprisingly easy way to make brunch feel special without the fuss. The combination of textures and flavors is genuinely satisfying, and the recipe is forgiving enough to suit varying tastes and ingredient availability.

Whether you keep it classic or try one of the variations, this dish has become a quiet favorite in my kitchen for those mornings when I want something comforting yet a little fancy. I hope you find it as rewarding to make and eat as I do.

Feel free to tweak the toppings or add your own twist—cooking is about making a recipe your own. And if you try it, I’d love to hear how your boxty turned out or what variations you invented. Sharing food stories is part of the fun.

Frequently Asked Questions

What is boxty, and how is it different from regular potato pancakes?

Boxty is a traditional Irish potato pancake made with a mix of grated raw potatoes and mashed potatoes, giving it a unique texture that’s both crisp and tender. Regular potato pancakes often use only grated potatoes.

Can I prepare the boxty batter ahead of time?

Yes! You can make the batter a few hours ahead and keep it covered in the fridge. Just give it a gentle stir before cooking, as the potatoes may release some moisture.

What’s the best way to store leftover boxty pancakes?

Store them in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat for best crispiness. Avoid microwaving if possible.

Can I use smoked trout or another fish instead of smoked salmon?

Absolutely! Smoked trout or even lightly cured salmon works well. You could also use smoked mackerel for a stronger flavor.

Is this recipe suitable for gluten-free diets?

Yes, by swapping the all-purpose flour for almond or oat flour, you can make this recipe gluten-free. The texture will vary slightly but remains delicious.

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