Irish Boxty Potato Pancakes Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
521 kcal
-
Course
Main Course, Breakfast, Lunch
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Cuisine
Irish
Irish Boxty Potato Pancakes Recipe
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Irish Boxty Potato Pancake Recipe - Served with savory mushrooms and and an incredible whiskey gravy, this Irish potato pancake dish is a Saint Patrick's Day favorite for breakfast, lunch, or dinner!
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Ingredients
For the Potato Pancakes:
- 3 cups frozen hash browns, thawed and roughly chopped
- 1/4 cup all-purpose Gold Medal Flour
- 1/4 cup Parmesan Cheese
- 3 tablespoons chopped chive
- 2 large eggs
- 1/2 cup heavy cream
- Butter, for frying
For the Sauteed Mushrooms:
- 1 pound mushrooms, button or crimini, sliced thin
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/4 cup sherry
For the Whiskey Gravy:
- 2 tablespoons butter
- 2 tablespoons all purpose Gold Medal Flour
- 1/4 cup Irish whiskey
- 1 cup beef stock, or vegetable stock
- 1 tablespoon whole grain mustard
- salt and pepper
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Instructions
- Chop all the herbs and veggies and set aside. Place two skillets over medium heat. In a mixing bowl, mix all the ingredients for the potato pancakes, along with 1/2 teaspoon salt and 1/4 teaspoon ground pepper.
- In one skillet, add 2 tablespoons butter, followed by the mushrooms, garlic and thyme. Stir and allow the mushrooms to often a bit, then salt and pepper to taste. Add the sherry. Continue cooking, stirring occasionally, until the sherry is completely adsorbed and the mushrooms start to caramelized.
- Meanwhile, place a small pat of butter in the second skillet. Swirl the melted butter around, then add 1/2 cup potato batter. Cook until the bottom is golden and the sides are firm. Then flip and continue cooking, 2-4 minutes per side. Repeat with the remaining batter.
- Once the boxties are finished cooking, add 2 tablespoons each of butter and flour to the same skillet. Whisk and bubble for 1-2 minutes, then add the Irish whiskey, stock, and mustard. Continue whisking the gravy until your desired consistency is reached. Salt and pepper to taste.
- To serve: Place one boxty on each plate. Evenly distribute the sautéed mushrooms on top of each boxty and fold over. Pour warm gravy over the potato pancakes and serve immediately.
Notes
- To Freeze: Make potato pancakes per the recipe, and once cooled store in an airtight container, either individually wrapped in plastic wrap, or with parchment paper in between pancakes to keep from sticking together. Keep in the freezer for up to 4 months.
Nutrition Information
Show Details
Serving
1serving
Calories
521kcal
(26%)
Carbohydrates
44g
(15%)
Protein
15g
(30%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Cholesterol
158mg
(53%)
Sodium
441mg
(18%)
Potassium
994mg
(28%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1140IU
(23%)
Vitamin C
19.6mg
(22%)
Calcium
132mg
(13%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 521kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 15g | 30% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 158mg | 53% |
| Sodium | 441mg | 18% |
| Potassium | 994mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1140IU | 23% |
| Vitamin C | 19.6mg | 22% |
| Calcium | 132mg | 13% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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