Best Irish Boxty Recipe: Inspired by Bricin in Killarney, Ireland


This Irish Boxty Recipe with fillings is 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 tasted an authentic Irish Boxty was in Killarney, Ireland at Bricin Restaurant and Craft Shop. One bite and I was hooked.

While I enjoyed sampling so many delicious traditional Irish specialties while on my 10-day journey around the Republic of Ireland, the boxty was my favorite that I couldn’t wait to recreate at home.

Best Ever Irish Boxty Recipe Traditional

Best Ever Irish Boxty

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. 
5 from 16 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
10 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Irish
Keyword: Potato Crepe
Servings: 4
Calories: 434kcal


  • Grater
  • Collander
  • 2 Large Non-stick Skillets
  • Spatula


For Boxty

  • 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)


For Boxty

  • 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 Filling
    2. 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 Boxty
    3. 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, like a pancake). 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. 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.
    4. Once you've made your 4 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 which is usually a tablespoon or two. Serve immediately and enjoy!


Serving: 1boxty | Calories: 434kcal
Tried this recipe? Let me know how it was in the comments!

I never cook without music, so if you’re looking for an Irish “Boxty-Making” playlist, check out the one I made below on Spotify:

Pin: Irish Boxty Recipe

irish boxty recipe with fillings traditional

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