Irish Boxty Potato Pancakes Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
521 kcal
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Course
Main Course, Breakfast, Lunch
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Cuisine
Irish
Irish Boxty Potato Pancakes Recipe
Description
This Irish Boxty Potato Pancakes recipe features a batter of thawed hash browns mixed with Parmesan cheese, chives, eggs, and cream, producing pancakes with a crisp exterior and tender interior. Simultaneously, sliced mushrooms are sautéed in butter with garlic and thyme, then finished with sherry to deepen their caramelized flavor. After cooking the pancakes, the same skillet is used to make a whiskey gravy combining butter, flour, Irish whiskey, beef stock, and whole grain mustard. The resulting dish melds textures and flavors from starchy, cheesy pancakes, earthy mushrooms, and a velvety, mildly tangy sauce.
These potato pancakes with mushroom and whiskey gravy work well as an indulgent brunch or dinner. They provide comforting heartiness balanced by fresh herbs and the warmth of whiskey in the sauce. The detailed method ensures layered depth in this classic Irish dish.
For freezing, cooked pancakes should be cooled completely and stored with parchment paper between individual pancakes in an airtight container, maintaining quality for up to four months. This allows advance preparation and convenient reheating without losing texture.
Ingredients
For the Potato Pancakes:
- 3 cups frozen hash browns thawed and roughly chopped
- 1/4 cup all-purpose flour Gold Medal brand
- 1/4 cup Parmesan Cheese
- 3 tablespoons chive chopped
- 2 egg large
- 1/2 cup heavy cream
- butter for frying
For the Sauteed Mushrooms:
- 1 pound mushroom button or crimini, sliced thin
- 2 tablespoons butter
- 1 clove garlic minced
- 1 tablespoon thyme fresh leaves
- 1/4 cup sherry
For the Whiskey Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour Gold Medal brand
- 1/4 cup Irish whiskey
- 1 cup beef stock or vegetable stock
- 1 tablespoon whole grain mustard
- salt
- black pepper
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
- Freeze cooked potato pancakes wrapped individually or separated by parchment paper in an airtight container for up to 4 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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