boxty

The best way to describe this traditional Irish potato dish is that it&#x27;s like a combination of a pancake, a hash brown, a potato latke, and a rosti.

Boxty Recipe

scallions

russet potatoes (about 4 medium)

kosher salt, divided

eggs

buttermilk, preferably whole milk

all-purpose flour

baking powder

black pepper

unsalted

Finely chop the dark green parts of 4 large scallions for garnish. Place the remaining light green and white pieces in a medium saucepan.  

Peel 2 pounds russet potatoes. Chop half of the potatoes into 1-inch pieces. Transfer to the saucepan add enough cold water to cover by about 1 inch, and add 2 teaspoons of the kosher salt. Bring to a boil over medium-high heat. Boil until potatoes are tender, about 15 minutes. Meanwhile, prepare the remaining potatoes. 

Meanwhile, grate the remaining half of the potatoes on the large holes of a box grater. Transfer to a clean kitchen towel, gather into a bundle, and squeeze out as much liquid as possible into a large bowl. (You may need to squeeze it a few times.) Set the grated potatoes aside, still in the kitchen towel. Let the liquid in the bowl sit until the starch settles at the bottom, about 15 minutes. Separate the yolk from 1 of the large eggs (discard and save the egg white for future use) and place in a small bowl. Add the remaining egg and whisk to combine.  

When the potatoes are boiled, drain and discard the scallions. Arrange a rack in the middle of the oven and heat the oven to 400℉. Fit a wire rack inside a rimmed baking sheet. 

Drain and discard the scallions. Carefully pour off liquid in the bowl, keeping the starchy white residue at the bottom. Add the grated and boiled potatoes. Mash with a potato masher or fork until combined. Pour 1 cup buttermilk over the potatoes.

Sift 3/4 cup all-purpose flour through a fine-mesh strainer into the bowl. Add 1 teaspoon baking powder, the beaten egg and yolk, the remaining 1 1/2 teaspoons kosher salt, and 1/2 teaspoon white or black pepper. Fold until combined. 

Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon unsalted butter and swirl the pan to coat. Using a 1/4-cup measuring cup, scoop 3 to 4 portions of the batter into the skillet, spacing them evenly apart. Lightly flatten each pancake. Cook until brown and crispy on the bottom, about 4 minutes. Reduce the heat if the pancakes are darkening too quickly. Flip the pancakes, add another 1/2 tablespoon butter, and cook until the second side is brown and crispy, about 4 minutes more. 

Transfer to the prepared baking sheet and carefully wipe the skillet clean. Repeat with the remaining batter and butter. Transfer the baking sheet to the oven and bake until boxty is cooked through and warm, about 10 minutes. Serve immediately, sprinkled with the reserved scallions greens. 

A wonderful and hearty Irish potato pancake recipe.

Traditional Irish Boxty: the Best Ever Potato Pancakes, with a Twist (Irish Potato Pancakes)

(9 oz) all-purpose flour

tsp baking powder

tsp Kosher or sea salt

(8 oz) grated, raw potato

buttermilk (or more if needed)

butter

In a small bowl, place the flour, baking...

In a small bowl, place the flour, baking powder and salt; set aside.

In a large mixing bowl, combine the mashed...

In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.

Slowly add the buttermilk and stir gently (do...

Slowly add the buttermilk and stir gently (do not over mix).

The mixture should be like a very firm,...

The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).

Heat a nonstick frying pan over medium-high heat,...

Heat a nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.

Flatten and shape into a nice, round pancake...

Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.

Turn and continue to cook until golden brown...

Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).

Continue to add a little butter and fry...

Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.

A staple Irish dish dating to the 1700&#39;s, boxty are potato pancakes made from a combination of grated and mashed potatoes that are fried until delightfully crispy on the outside and soft on the inside. 

Boxty (Irish Potato Pancakes)

potatoes

salt

baking soda

buttermilk (, plus more as needed)

Butter, bacon grease,

Optional add-ins: Chopped green onions/scallions, shredded white cheddar cheese

Boil, drain, and mash the potatoes.  Chill until cold or overnight.

In a small bowl, combine the flour, baking soda and salt.  Set aside.Grate the potatoes, place them on a cotton clean kitchen towel and wring out as much liquid as you can (*see Note).Place the cold mashed potatoes, grated potatoes, and flour mixture in a large mixing bowl.  Add 1 1/2 cups buttermilk and combine the mixture.  If the mixture is too thick/dry, add a little extra.Heat some butter, bacon grease, lard or oil in a heavy pan over medium-high.  Scoop the potato mixture into the pan to form individual patties, pressing down on them to flatten them.  Fry until the bottom is nicely browned and then flip them over and fry the other sides are likewise nicely browned.  Be careful not to cook them too fast or they will become browned before the raw potato is cooked.  Adjust the heat as needed.Transfer the boxty to a warm oven while you fry the remaining boxty. Serve immediately while hot.

A potato pancake crepe wrapped around a tasty Guinness beef stew.

Boxty and Guinness Beef Stew

all purpose flour

buttermilk

beef

½ teaspoon freshly ground pepper

all purpose flour (divided)

vegetable oil

onions

carrots (bite-size)

tomato paste

garlic (minced)

(14 chicken broth

Guinness beer

brown sugar

¼ cup chopped flat leaf parsley

thyme leaves

Heat oven 200F. Cook cubed potato in salted water until tender. Drain potatoes and mash. Mix mashed potato with grated potato, flour, baking soda, salt and buttermilk; blend well.

On a medium hot greased skillet, pour 1/3 cup of potato mixture into center of skillet spreading with the back of a spoon to form a 6-inch pancake.

Cook about 2 minutes or until edges are dry and pancake is golden brown. Flip and cook other side.  

Transfer pancake to baking sheet and keep warm in oven.

Repeat with remaining batter, greasing skillet between pancakes.

To assemble, place one pancake on serving plate. Spoon ½ cup of stew down center of pancake; fold over.  

Guinness Beef Stew

Season beef with salt and pepper; toss with 1 tablespoon of flour. Heat 1 tablespoon of oil in oven-safe Dutch oven over medium-high heat. Brown half the beef; transfer to plate. Add remaining beef; brown and transfer to plate. Add remaining oil to Dutch oven. Add onions and carrots; cook, stirring occasionally, for 6 to 8 minutes or until onions are golden brown. Add tomato paste, garlic and remaining flour; cook for 2 minutes.  Add chicken broth and Guinness, stirring to scrape up any browned bits. Stir in sugar, half the parsley and all the thyme; bring to a boil. Transfer, uncovered, Dutch oven to 325F. oven. Bake 60 minutes or until beef is tender, stirring after 30 minutes. Stir in remaining parsley. 

I love these special memories you share with us. But I have never heard of a boxty...will have to try them this St. Patty's Day!

my mouth is watering just thinking about it!!!!  The Boxty idea is brilliant!

I am so glad you had that time with William. It sounds like you have a great time together. I discovered boxties a couple of years ago. I love them and yours look wonderful. Thanks for sharing this memory with us.

St. Patrick's day pretty soon, so that is a good recipe.  JJ

Irish potato pancakes with a creamy, cheesy chicken filling.

Creamy Chicken And Mushroom Stuffed Boxty

potato

pepper

chicken breasts (3 large - cut in 1 inch pieces)

bacon

mushrooms (button

milk

whipping cream

white cheddar cheese (grated)

salt and pepper (to season)

parsley (chopped fresh)

Peel and grate the raw potato, then place it in a sieve. Rinse and drain the raw grated potatoes with cold water to remove excess starch. Squeeze to remove excess liquid.

Place the raw and mashed potatoes into a large batter bowl. Sift the flour, baking soda, salt and pepper into the potato and combine well together.

Gradually add the buttermilk, mixing continuously to form a loose pancake batter.

Add a little oil or butter to a hot 8-inch round griddle or skillet. Add about 1/2 cup of batter. Tilt the pan around in circles to make sure the batter covers the pan completely. Do not make the pancakes too thick.

Reduce the heat to medium. Cook for 5 to 6 minutes until the bottom is golden brown and the top is dry. Flip the boxty and cook through for another 5 minutes.

Place the finished pancake on a plate. Cover with aluminum foil and keep warm in the oven. To prevent boxty pancakes from sticking together, place a small rectangle of foil between each one.

Boxty Pancake

Melt a tablespoon of butter in a large skillet over medium high heat. Add the diced chicken and saute for 5 minutes. Add the chopped bacon pieces. Saute for 3 minutes.

Add the minced garlic and mushrooms to the pan and saute for 5 more minutes. Stir to prevent sticking.

Remove the chicken and mushroom mixture from the pan and keep warm while preparing the sauce.

Melt the remaining butter in the pan. Add the flour and mix to form a roux. Stir constantly for 1 minute to cook the roux. Gradually add the milk whisking continually to create a smooth sauce. Reduce the heat to low once the sauce starts to bubble.

Add the cream and whisk to fully combine.

Add the cheese and stir constantly until melted through the sauce.

Return the chicken, bacon and mushrooms to the sauce and simmer gently for 3 minutes. For added color add chopped fresh parsley just prior to filling the pancakes.

Creamy Chicken Filling

To assemble the boxty, place an individual pancake on a plate. Place a few spoons of the creamy chicken filling on one half of the pancake. Fold the other side of the pancake over the filling.

Garnish with grated white cheddar cheese and fresh parsley. Serve warm.

Assembling the Boxty

Absolutely fantastic. Be sure to heed the advice to make them thin. I tried making two in a large skillet. I had to eat those two thick ones as I served one large thin one to each of my guests.

Adding these things to my shopping list!! This is going to be dinner one night this week for sure. This looks and sounds so amazing.

I have never heard of a boxty before, but you know that I am going to be making it on repeat from now on! This is amazing, thank you so much for the recipe :)

Oh wow! This stuffed boxty looks absolutely amazing! I love all those flavors in the filling, especially the addition of the rich cream sauce. Yum!

This looks incredibly tasty with those juicy chicken and mushroom! What a palatable dish! Thanks for sharing🙏🏾

Enjoyed this for dinner last night and it did not disappoint! Easy, delicious and made the perfect family dinner!

Love your photos of this great recipe. Thank you.

https://content.jwplatform.com/videos/pjfWsUta.mp4

Cheesy, creamy, savory filling makes these stuffed boxty an extra delicious taste of Ireland.

Creamy Chicken and Mushroom Stuffed Boxty

Boxty is a traditional Irish potato pancake with a crispy exterior and soft, tender interior. Made from a combination of mashed and grated potatoes, this recipe is lightly flavored with buttermilk and black pepper, then pan-fried to golden perfection. Served with scallions and sour cream, boxty makes a comforting and hearty side dish or breakfast option that captures the essence of Irish cuisine.

Classic Irish Boxty Pancakes Recipe

(120 g) all-purpose flour

tsp. black pepper

(180 mL) buttermilk

Sour cream,

Boil and mash potatoes

Peel one of the potatoes and cut it into 1-inch cubes. Place in a pot, cover with cold water, and add 1 teaspoon of kosher salt. Bring to a boil over high heat, then lower to medium and simmer for 10 to 12 minutes until tender. Drain and immediately pass the potatoes through a sieve, ricer, or food mill to achieve a smooth mash. Allow the mashed potatoes to cool completely, about 30 to 60 minutes.

Grate and dry the second potato

While the mashed potatoes cook and cool, peel the second potato and grate it on the large holes of a box grater. Wrap the grated potato in a clean kitchen towel and squeeze it over the sink or a bowl to remove as much moisture as possible. Discard the liquid.

Make the batter

In a large bowl, whisk together the flour, baking soda, black pepper, and the remaining 1 teaspoon of salt. Add both the cooled mashed potatoes and the grated potatoes. Stir to combine. Gradually stir in the buttermilk, 1/4 cup at a time, until a thick batter forms that holds together well but isn’t too wet.

Heat the skillet and cook the boxty

Preheat a large, heavy skillet over medium-high heat. Add 2 teaspoons of butter and 2 teaspoons of vegetable oil. Once the butter melts and begins to foam, use a 1/4-cup measuring cup to drop four rounds of batter into the pan, spreading them slightly if needed. Cook for 3 to 4 minutes until the bottoms are crisp and golden. Flip them and cook for an additional 2 to 3 minutes until cooked through. Transfer finished boxties to a wire rack to keep crisp. Repeat the process with the remaining butter, oil, and batter.

Serve

Divide the boxties among plates. Garnish with sliced scallions and serve with sour cream on the side for dipping or spreading.

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Top 6 boxty recipes from across the web

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Top Tags

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The most viewed boxty recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine