Boxty in the Pan

March 12, 2012

Boxty on the Griddle,

Boxty in the Pan,

If you can’t make Boxty

Sure you’ll never get a man!

 So goes an old Irish folk rhyme. Boxty or arán bocht tí in Irish-meaning poor house bread, is a traditional potato bread which can be made into pancakes (on the griddle), dumplings or baked into a loaf (in the pan). Last year I made the boxty on the griddle, or the pancake variety. This year I decided to serve up some Boxty in the Pan. For this version, you prepare the batter and then place it in a loaf pan and bake it. Once it has cooled, you slice it and then fry it in butter on the griddle. It can be served with breakfast, slathered with more butter (of course….you know this is going to taste great!) and topped with bacon or honey/preserves if you have a hankerin for something sweet along with your savoury. Boxty is quite versatile so it can also be served with dinner or with various toppings like smoked salmon. Yum, yum, yum!

Boxty is very easy to make. You get to use up any left over mashed potatoes you might have lingering about, like you were able to in my Potato Farls recipe. Grating the raw potato by hand can be a bit tiresome, but luckily I have a food processor and put it to good use. One other thing you want to make sure you do is squeeze all of the excess liquid out of the grated raw potatoes. To do this, I wrap the grated potato in a cotton tea towel and give it a good squeeze. Then you just mix everything together to make the batter and pour it into a loaf tin and pop it into the oven. About one hour later it’s ready! You can keep the Boxty in the fridge for 4-5 days and cut slices off to fry whenever the craving hits you…which could potentially be quite often once you get a taste of this dish. Just a warning…. My husband was quite pleased with the Gaelic Boxty from last year and happily was just as enthusiastic about my Boxty in the Pan. Have a loaf ready for St. Patrick’s Day morning!

Boxty in the Pan

recipe adapted from The Daily Spud & Gallagher’s Boxty House


  • 250 gram raw grated potato
  • 250 gram mashed potatoes
  • 160 gram All-purpose flour
  • 1/4 teaspoon baking soda
  • pinch of sugar
  • 1 teaspoon salt
  • 250 ml buttermilk
  • 1 Tablespoon butter, melted


Preheat oven to 375° F. Butter a 4×8″ loaf baking tin.

In medium-sized bowl sift together flour, baking soda, salt and sugar. Set aside.

Peel and grate raw potato. (I used a food processor to grate mine) Place grated potato in cotton or linen dish towel and squeeze to remove as much liquid as possible.

In large bowl, place mashed potatoes and raw grated potatoes. Add flour mixture and knead to form dough.

Add buttermilk and stir to combine. Batter will be thick.

Pour batter into prepared baking tin. Drizzle melted butter over the top of the boxty. Bake for 60 minutes until top is golden brown.

Allow boxty to cool.

On the day you wish to serve, slice thick cut of the boxty. Butter slice and place on griddle to fry.

Serve warm with more butter and toppings of your choice.


Gaelic Boxty

March 8, 2011

Boxty on the griddle, Boxty in the pan

If you can’t make Boxty, you’ll never get your man!

So goes an old Irish folk rhyme. My husband had never had boxty before I made it for him the other night. He absolutely loved it. Indeed, he went on to say that if he had known of dish beforehand, it might well have been a marital pre-requisite. Boxty or arán bocht tí in Irish-meaning poor house bread, is a traditional potato bread which can be made into pancakes, dumplings or baked into a loaf. I made the boxty on the griddle, or the pancake variety.

Boxty Batter on the griddle

Boxty Pancake

I love this dish because it is so versatile. The pancakes can be eaten on their own, perhaps with a bit of butter or stuffed with a variety of sweet or savory fillings. My friend Theresa Storey who owns and operates the Green Apron in Ireland just blogged a recipe that she found for boxty which is very similar to the boxty she had in Connemara as a child. Take a look at her site. I must take a moment to brag, Theresa not only runs a fantastic Artisan Preserve Company in Limerick Ireland, but her youngest child, Athene -age 11, is RTE’s (Ireland’s T.V. station) Young Chef of the Year and her oldest, Alexander-age 16, just won the Rotary Clubs Ireland’s Young Chef of the Year and goes on to compete in England in May. Impressive huh?

Storey-Cosgrave Family-from left to right-Alex, Athene, Mike, Bella and Theresa

Anyhoo….The Gaelic Boxty I made is filled with steak in a mushroom, Irish whiskey cream sauce. I adapted the recipe from one that was provided to the food network from Gallagher’s Boxty House in Temple Bar, Dublin. Take a look at their menu. They serve boxty in all its incarnations. If you’re in Dublin, definitely stop by for a meal. If you’re not traveling anytime soon, give this recipe a try. It really is incredibly tasty!

When I made this the other evening, I only prepared enough of the steak cream sauce for the two of us. I did make the full six boxty pancakes though, so that left us with some extras. The next evening we decided to create a bit of a fusion dish and stuffed the pancakes with some left-over chicken in a Thai green curry sauce.

Thai Green Curry Chicken Boxty

The following morning I stuffed our boxty with scrambled egg, bacon and Irish cheddar cheese. Use your imagination. I’d love to hear what you come up with.

Breakfast Boxty


Gaelic Boxty

1 cup (8 oz) grated raw potato

1 cup (8 oz) mashed potato

1 cup (8 oz) all-purpose flour

2 cups (1 pint) buttermilk

1/2 tsp. baking powder

salt and freshly ground black pepper for seasoning, plus 1 Tbsp. cracked black pepper for filling

6 (6 oz.) steak fillets cut into  18-2 oz. medallions

2 large onions

8 oz. of cremini mushrooms, roughly chopped

2 oz. Irish whiskey

2 cups (1 pint) cream


Boxty Batter:

Wash and drain the raw potatoes in cold water two times to remove all starch. Place the raw and mashed potatoes into a large bowl and mix until combined. Add flour and baking powder and mix together. Slowly add buttermilk and salt and pepper to taste. Continue to mix until you have a smooth, pancake batter consistency.

Steak Filling:

Sear the steak medallions on both sides in an oiled, well-heated pan. Remove steak from pan and set aside. Sauté the onions and mushrooms until soft. Add the whiskey and stir. Slowly add the cream, salt and cracked pepper to taste. Allow sauce to reduce a bit and then return the fillets to the pan and continue cooking until the sauce is thickened.

Assembling the boxty:

While your sauce is thickening, prepare the boxty pancakes. Drop batter onto a hot griddle; pushing the mixture out from the center with the bottom of a spoon until you have a pancake which is approximately  6-6 1/2 inch diameter. Cook for 2-3 minutes until bottom is golden brown and then flip the boxty over and cook through. Placed finished pancake on aluminum foil and cover with a second sheet of foil to keep warm. To prevent boxty pancakes from sticking together, place foil between each of the pancakes as you finish them.

Once your sauce is thickened to the desired consistency, place three pieces of steak onto each hot boxty, cover with sauce and roll over to make an omelette like shape. Spoon more sauce over the top. Enjoy!

Serves 6.

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