Jump to Recipe·5 from 22 reviews
This Irish Boxty Recipe with fillings is inspired by Bricin in Killarney, Ireland
The first time I tasted an authentic Irish Boxty was in Killarney, Ireland at Bricin Restaurant and Craft Shop.One bite and I was hooked.
The menu even included an old Irish saying about the Boxty:
“Boxty on the griddle, boxty on the pan; if you can’t make a boxty, you’ll never get a man.”
During my 10-day journey around the Republic of Ireland, I had the pleasure of trying many traditional Irish dishes. Out of all the delicious food I sampled, the Boxty stood out as my favorite, and I am excited to recreate it at home.
Irish Boxty Recipe with Fillings
An Irish Boxty is a traditional Irish Potato Pancake made with grated raw potatoes and mashed potatoes cooked on the griddle with a choice of fillings.
According to The Diner’s Dictionary: Word Origins of Food & Drink, the term “Boxty” possibly comes “from the Irisharán bocht tímeaning “poor house bread”orbácúsdenoting something used for baking, such as an oven or griddle.”
While most Irish Boxty recipes are paired with a meat filling like beef, lamb, or chicken, the Boxty I first tried in Killarney was filled with a hearty and delicious mushroom sauce which is what is included for this boxty recipe.
How to Make This Irish Boxty Recipe
Start by making the mashed potato. Peel, wash, and dice 1 medium potato. Cook in boiling water for 12 – 15 minutes until potato is tender. Drain the water, add 1 tbsp of butter, 2 tbsp of milk, and salt and pepper to taste. Then mash until creamy.
Peel, wash, then grate the 2nd potato. Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry with a paper towel.
In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper.
Let stand for 20 minutes. This step is key to allowing the boxty batter to thicken.
While the boxy batter is thickening, in a large nonstick skillet, heat oil and melt butter over medium-high heat. (If using frozen mushrooms, be sure to defrost and drain first to avoid overly thinning the sauce.)
Add mushrooms to skillet and leisurely cook, without crowding them, until golden brown. 4-5 min.
Just before they are done, add the garlic, salt, and pepper. Add white wine and stir for 1 minute. Add broth, cream, and parmesan and stir, bringing the sauce to a strong simmer. Cook time may vary, but 8-10 minutes at a simmer should bring the sauce to desired consistency.
Once the sauce has thickened to a gravy-like consistency, add the thyme then remove from heat and keep warm.
For Boxty
Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. When the skillet is hot, pour 3/4 cup of batter into the center of the skillet; spread batter evenly (I use the bottom of the plastic measuring cup I used to pour the batter to spread it evenly into a circle, like a pancake or crepe).
Cook until the top of the boxty appears dry and bubbles appear; you’ll see the boxty turning a shade darker as it cooks from the outside edges inward (about 3 -4 minutes).
Flip the boxty over using a spatula and cook 3 minutes longer or until golden brown on each side.
Remove from pan and keep warm on a plate with a cover. Repeat with the remaining batter, coating the skillet with cooking spray as needed.
Combine
Once you’ve made your boxties, spoon 1/4 cup of filling into the center of the potato pancakes and fold over. Finish by topping each one with the remaining sauce. Serve immediately and enjoy!
Best Ever Irish Boxty Recipe
5 Stars4 Stars3 Stars2 Stars1 Star5 from 22 reviews
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Irish
Description
After a little trial and error, I managed to re-create this traditional Irish specialty, and while I make my Irish Boxty with a creamy mushroom filling, get creative and serve your boxty with a chicken or beef filling or a range of other vegetables to suit your taste.
Slàinte!
Ingredients
UnitsScale
For Boxty
- 1 medium potato (peeled & grated – makes about 1 cup)
- 3/4 cup potato, mashed
- 1 tbsp butter
- 2 tbsp milk
- 1 1/2 cups milk
- 1 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
For Mushroom Filling
- 2 tbsp butter
- 1/2 tbsp olive oil
- 10 oz sliced mushrooms (if using frozen, be sure to drain excess liquid to avoid overly thinning the sauce)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 garlic cloves (minced)
- 1/4 cup dry white wine (white vermouth or sherry works well too)
- 1/2 cup vegetable or chicken broth
- 1 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- 2 tsp fresh thyme (1/2 tsp dried thyme)
Instructions
For Boxty
Start by making the mashed potato. Peel, wash, and dice 1 medium potato. Cook in boiling water for 12 – 15 minutes until potato is tender. Drain the water, add 1 tbsp of butter, 2 tbsp of milk, and salt and pepper to taste. Then mash until creamy.
Peel, wash, then grate the 2nd potato. Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry with a paper towel.
In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper.
Let stand for 20 minutes. This step is key to allowing the boxty batter to thicken.
For Mushroom Filling
While the boxy batter is thickening, in a large nonstick skillet, heat oil and melt butter over medium-high heat. (If using frozen mushrooms, be sure to defrost and drain first to avoid overly thinning the sauce.)
Add mushrooms to skillet and leisurely cook, without crowding them, until golden brown. 4-5 min.
Just before they are done, add the garlic, salt, and pepper. Add white wine and stir for 1 minute. Add broth, cream, and parmesan and stir, bringing the sauce to a strong simmer. Cook time may vary, but 8-10 minutes at a simmer should bring the sauce to desired consistency.
Once the sauce has thickened to a gravy-like consistency, add the thyme then remove from heat and keep warm.
For Boxty
Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. When the skillet is hot, pour 3/4 cup of batter into the center of the skillet; spread batter evenly (I use the bottom of the plastic measuring cup I used to pour the batter to spread it evenly into a circle, like a pancake or crepe).
Cook until the top of the boxty appears dry and bubbles appear; you’ll see the boxty turning a shade darker as it cooks from the outside edges inward (about 3 -4 minutes).
Flip the boxty over using a spatula and cook 3 minutes longer or until golden brown on each side.
Remove from pan and keep warm on a plate with a cover. Repeat with the remaining batter, coating the skillet with cooking spray as needed.
Combine
Once you’ve made your boxties, spoon 1/4 cup of filling into the center of the potato pancakes and fold over. Finish by topping each one with the remaining sauce. Serve immediately and enjoy!
Nutrition
- Calories: 434
Recipe Card powered by
Tried this recipe? I would love to hear from you! If you have a moment, please leave a star rating and drop me a comment below.
Hungry for more? Check out The Best Mushroom Bourguignon Recipe.
