Best Ever Irish Boxty Recipe
Inspired by Bricin in Killarney, Ireland
“Boxty” – A traditional Irish Potato Pancake cooked on the griddle with a choice of fillings.
The first time I had the pleasure of tasting an authentic Irish Boxty was in Killarney, Ireland at Bricin Restaurant and Craft Shop. One bite, and I was hooked.
- 2 Large Non-stick Skillets
- 1 medium potato peeled & grated
- 3/4 cup potato, mashed make as preferred with milk, butter, salt, pepper
- 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)
- 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. For Mushroom Filling2. Next, 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 5-7 minutes at a simmer should bring the sauce to desired consistency. Once the sauce has thickened to your liking, add the thyme then remove from heat and keep warm.For Boxty3. Coat another large nonstick skillet with cooking spray; heat over medium heat. When the skillet is hot, pour 3/4 cup 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). Cook until the top of the boxty appears dry; you'll see the boxty turning a shade darker as it cooks from the outside edges inward. Flip the boxty over using a spatula and cook 3 minutes longer or until golden brown on each side. Remove and keep warm on a plate with a cover. Repeat with remaining batter, coating skillet with cooking spray as needed. Combine4. Once you've made your 4 boxties, spoon 1/4 cup of filling onto the potato pancakes and fold over. Finish by topping each one with the remaining sauce which is usually a tablespoon or two. Serve immediately and enjoy!