Best Irish Boxty Recipes

BOXTY (IRISH POTATO PANCAKES)

Steps:

• Prepare the pickled red onions: Slice the red onion thinly from stem to stem, then transfer slices to a small heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a simmer over medium, stirring occasionally, until sugar and salt dissolve, then pour on top of onions; set aside.
• Prepare the boxty: Fill a medium saucepan halfway with water; season generously with salt and bring to a boil over high heat.
• Peel half the potatoes, then cut them into 1-inch cubes, tossing the cubes into the water as you go. Once the water comes to a boil, continue to cook until potatoes are soft, 10 to 15 minutes.
• While the diced potatoes boil, peel the remaining potatoes, then grate them coarsely using a box grater. Season the grated potatoes generously with 2 teaspoons sea salt and 1 teaspoon pepper, toss to coat, then transfer them to a clean, dry kitchen towel. Squeeze the grated potatoes over a sink to remove the excess liquid, then transfer them to a large bowl.
• Once the diced potatoes are soft, transfer them to a colander to strain, then transfer to the large bowl with the grated potatoes; mash until creamy, and mashed and grated potatoes are well combined.
• Pour the buttermilk on top of the warm potato mixture and stir briefly just to combine.
• Add the flour and baking powder and stir until thoroughly combined.
• In a large cast-iron or nonstick skillet, heat 2 tablespoons butter over medium heat. Working in batches, spoon in the potato mixture using 1/3 cup measure to form small 3- to 4-inch-wide pancakes, leaving at least 1 inch of space between pancakes. Cook until nicely browned on both sides, 4 to 5 minutes per side. Repeat with remaining pancakes, adding more butter between batches as needed.
• Serve pancakes topped with pickled red onions, and smoked salmon and sour cream, if you like.

IRISH BOXTY POTATOES

Steps:

• Make the mashed potatoes: Bring a saucepan of water fitted with a steamer insert to a boil over medium-high heat. Peel and cut potatoes into 1-inch pieces; add to steamer insert. Cover and cook until fork-tender.
• Heat milk and butter in a small saucepan over medium-high heat. Transfer potatoes to a large bowl; mash potatoes using a potato masher. Slowly add milk mixture and stir to incorporate with a wooden spoon until smooth; season with salt and pepper.
• Make the boxty potatoes: Transfer 1 1/2 cups mashed potatoes to a large bowl; reserve extra mashed potatoes for another use. Add grated potato to bowl with mashed potatoes. Whisk together egg and egg yolk; add to bowl with potatoes along with milk and scallions and stir to combine. In a medium bowl, whisk together flour, salt, baking powder, and pepper; add to bowl with potatoes and stir to combine.
• Melt 2 tablespoons butter in a large heavy-bottomed skillet over medium heat. Working in batches, adding butter as necessary, add 2 tablespoons batter to skillet and gently spread to form a 2-to-3-inch round; cook, turning, once, until browned on both sides, about 4 minutes per side. Serve immediately with butter.

IRISH BOXTY (CRISPY FRIED POTATO CAKES)

Steps:

• 1. Set half of the potatoes aside for later. Peel and cut remaining potatoes into large chunks; place in a saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low and cook 15-20 minutes, or until tender.
• 2. Drain and place in a large bowl. Mash potatoes and set the bowl aside.
• 3. Now peel and grate reserved potatoes. Stir them into the mashed potatoes.
• 4. Add onion, flour, salt, and pepper; mix well. Stir in milk and egg to form a batter.
• 5. In a large skillet, heat oil over medium heat. Drop batter from a tablespoon into the hot oil.
• 6. Cook 3-4 minutes on each side.
• 7. Drain on a paper towel.
• 8. Transfer to your serving dish and serve with applesauce and sour cream. Bet you can't eat just one!

BOXTY, IRISH POTATO PANCAKES, WITH BANGERS IN A GUINNESS MUSHROOM AND ONION GRAVY RECIPE - (4.3/5)

Steps:

• BANGERS, MASH, AND GRAVY: Heat the oil in a pan over medium high heat. Add the sausage and cook until golden brown, about 2 to 4 minutes per side, and set them aside, slicing them as desired. Add the onions and mushrooms and sauté until tender, about 5 to 7 minutes. Add the garlic and thyme and sauté until fragrant, about a minute. Add the Guinness, mustard, Worcestershire sauce, and brown sugar along with the sausage and simmer for 10 minutes. BOXTY: Mix the grated potatoes, mashed potatoes, flour, and enough milk to make a nice thick pancake like batter. Heat the butter in a pan over medium heat, add the batter and cook until golden brown on both sides, about 4 minutes per side. You can also add 1/2 cup shredded white cheddar to the pancakes if you'd like. : Add chopped herbs to the pancakes! :Top with fried egg

BOXTY (IRISH POTATO GRIDDLE CAKES)

Steps:

• Grate raw potatoes and mix with the cooked mashed potatoes.
• Add salt, pepper and flour.
• Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
• Drop by tablespoonfuls onto a hot griddle or frying pan.
• Cook over a moderate heat for 3-4 minutes on each side.

BOXTY (IRISH POTATO PANCAKES) WITH BANGERS IN A GUINNESS MUSHROOM AND ONION GRAVY RECIPE

Steps:

• Heat the oil in a pan over medium high heat.
• Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside, slicing them as desired.
• Add the onions and mushrooms and saute until tender, about 5-7 minutes.
• Add the garlic and thyme and saute until fragrant, about a minute.
• Sprinkle in the flour and let it cook for a minute.
• Add the Guinness, mustard, Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.
• Mix the grated potatoes, mashed potatoes, flour and enough milk to make a nice thick pancake like batter.
• Heat the butter in a pan over medium heat, add the batter and cook until golden brown on both sides, about 4 minutes per side.

IRISH BOXTY (CRISPY FRIED POTATO CAKES) RECIPE - (4.6/5)

Steps:

• Set half of the potatoes aside for later. Peel and cut remaining potatoes into large chunks; place in a saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low and cook 15 to 20 minutes, or until tender. Drain and place in a large bowl. Mash potatoes and set bowl aside. Now peel and grate reserved potatoes and stir them into the mashed potatoes. Add onion, flour, salt and pepper; mix well. Stir in milk and egg to form a batter. In a large skillet, heat oil over medium heat. Drop batter from a tablespoon into the hot oil, and cook 3 to 4 minutes on each side; drain on a paper towel. Transfer to your serving dish and serve with applesauce and sour cream. Bet you can't eat just one!

BOXTY (IRISH POTATO DISH)

Steps:

• 1. Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan.

IRISH BOXTY & GUINNESS STEW

Steps:

• For the Stew:.
• In a large pot, heat oil until very hot. Add beef and brown on all sides. Add onions and tomato paste and cook for 2 minutes.
• Add Guinness and cook until it is reduced by half. Add brown sugar, mustard, red wine vinegar, beef cubes, cloves and 500 ml (2 cups) water. Bring to a boil, add mushrooms and simmer until beef is tender, about 1 hour.
• In a small bowl, mix cornstarch with 90 ml (6 tbsp) water, add to simmering beef while stirring. Simmer for 5 minutes. Season with salt and pepper to taste.
• For the Boxty:.
• In a large bowl, mix potatoes, egg and seasoning until well blended. Add flour and mix until it sticks together.
• Divide mixture into 4 portions (about 125 ml/1/2 cup per portion), shape each into a ball and place on a floured surface. Using a rolling pin, roll each to a 12-inch round. While working, keep Boxties floured to prevent sticking.
• Place Boxties into a heavy skillet over medium heat, fry until golden brown on both sides. Placed on a warmed plate and ladle 1 cup of the stew onto each Boxty and fold over.

BOXTY (IRISH POTATO CAKES)

Steps:

• 1. Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
• 2. Whisk together flour, salt, and baking powder. Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add any optional herb(s) that you wish to include. Add enough milk to make a thick batter.
• 3. Heat a heavy skillet over medium heat and add butter or oil to form a thin film over the bottom of the pan. When oil is hot, drop potato batter by the heaping tablespoon (about 2-1/2 to 3 inches in diameter) into the hot pan, and slightly flatten each round.
• 4. Do this in batches, drain on paper towels, and keep warm. (You may need to add more oil between batches.) Brown both sides of the potato pancake (about 4 minutes per side). Butter each boxty and serve hot with or without powdered sugar dusted on top.
• 5. Tips: Be sure potatoes are finely grated. If they're grated too thick, they won't cook through. Watch the heat level. They need to cook slowly enough that the inside will be fully cooked by the time the outside is browned. If it cooks too fast, the outside might be browned but the center might be "doughy". If you don't have leftover mashed potatoes, you can substitute instant mashed potatoes.

IRISH BOXTY

Steps:

• Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

PALEO IRISH BOXTY + FULL IRISH BREAKFAST RECIPE - (4.5/5)

Steps:

• Cut 1 1/2 turnips into small chunks. In a small saucepan, bring two cups of water up to a boil with the turnips. While turnips are boiling, shred other 1 1/2 turnips with a cheese grater. With a dish rag, squeeze out any excess liquid of the shredded turnips. Once boiled turnips are finished cooking, drain and add 2 tablespoons coconut milk. Blend until smooth with an immersion blender. Mix in shredded turnips, remaining coconut milk, egg, arrowroot, salt and pepper. In a flat-bottomed skillet, crisp 4 slices of bacon over medium heat. Once bacon is done, dice two slices and add to boxty batter. Reserve a little of the bacon fat from the skillet. With the remaining bacon fat, scoop 1/4 cup boxty batter onto hot skillet. You don't want the pancakes to be too big or they won't flip. Cook for 7 to 10 minutes until patty is brown. Flip and cook for another 5 to 7 minutes. This should make about 10 small pancakes. Add more bacon fat as needed and continue the process of frying the pancakes. Cook bangers for 7 to 10 minutes per side, covered. In banger fat, fry up eggs to your liking. Fill your plate with boxty, bangers, bacon and eggs. Enjoy!

IRISH BOXTY

Steps:

• 1. The raw grated potato squeezed in paper towel to get rid of extra water. Mix the raw grated potato and mashed potatoes together. Sieve the flour, salt, baking powder to the potatoes ,add the black pepper with the melted butter. Add a little milk and stir to you have a dough. Knead gently on to a floured surface till the dough becomes smooth and crack free. pull the dough into 8 pieces, roll in to balls and flatten to make circular shapes make about 2cm in thickness.
• 2. Cook on a oiled pan over gentle heat, until the boxty is a dark golden brown, turn over and cook other side. Serve with fried egg and some crispy bacon...
• 3. NOTE = You can also add to the boxty mixture an chopped onion, raisins, grated cheddar cheese.

IRISH BOXTY

Steps:

• Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

IRISH BOXTY [75]

Steps:

• Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

IRISH BOXTY

Steps:

• Cut 1 potato into 1" chunks; place in a small saucepan and add cold water to cover by 2". Bring to a boil over medium-high heat; cook 14 to 18 minutes or until tender. Drain potato; return to saucepan and mash. Transfer to medium bowl.
• Shred remaining potato on large holes of box-type grater; add to bowl with mashed, cooked potato. Stir in flour, baking powder and salt until blended. Stir in buttermilk.
• Melt 1 Tablespoon butter in a large non-stick skillet over medium heat. Drop 4 slightly heaping tablespoonfuls of potato batter into skillet; flatten into 2-1/2" circles. Cook about 4 minutes per side or until golden and puffed. Remove to plate; cover and keep warm. Repeat with remaining butter and batter. Serve immediately.