Left Arrow
Irish Boxty

The use of leftover mashed potato, is a legacy from the times where Ireland was a poorer country affected by the heavy hands of British politics as well as the Catholic Church. Thrifty cooks found creative ways of making their leftovers stretch further and Irish Boxty is the perfect example of this ingenuity. The most common version is fried like a pancake but alternative versions include a version that is boiled like a dumpling or baked like a loaf of bread. Young chefs are also putting their own spin by adding spices, making them into fries or using boxy as a tortilla alternative for stuffing.

Time: 20 mins (prep), 15 mins (cook)

Equipment: 1x shallow frying pan, 1x chopping board, 3x mixing bowls, 1x speed peeler/pairing knife, 1x box grater, 1x spatular, 1x chef's knife

Ingredients

  • 300g mashed potato
  • 1x potato (raw) - Kevin uses the rooster variety
  • flour (small handful, extra for dusting)
  • smoked salmon
  • 20g olive oil
  • 50g butter
  • 1 bunch water cress
  • 1/2 lemon

Method

Step 1

Taking your freshly mashed or left over mashed potato, we want to add in our raw potato. Firstly, peel it down and then grate on the largest hole of your grater.

Step 2

Add the grated potato into the mashed and then add a handful of plain flour. Mix well until we have a nice almost dough like ball.

Step 3

To your shallow pan, add a drizzle of oil and gently bring it to temperature.

Step 4

Flour your work surface and gently flatten a portion of your boxty dough. Add to your hot pan and leave to fry.

Step 5

Grab your smoked salmon and if needed slice the salmon into thin pieces. Quickly turn your boxties and start colouring the other side.

Step 6

Into your pan add a generous knob of butter and start basting the butter over the boxty potato.

Step 7

Add the boxty to the centre of a clean plate and then top with some lovely fresh watercress, a squeeze of lemon juice and a drizzle of olive oil. Finally add the slices of smoked salmon and some black pepper.

Step 8

Serve and enjoy!

Kevin's Notes

Step 1

Use the largest hole on your box grater.

Step 2

Traditionally we wouldn't have salt and pepper in this recipe.

The flour will help bind the mixture.

Step 3

We need to be careful with the temperature of our pan. We don't want it too hot as the outside will burn before the inside of the boxty is ready.

Step 4

You want your boxty to be about 1cm thick. I like to use the edge of a spatular or pallet knife to even up the sides of my boxty.

Step 5

This is a great way to use up some of your smoked salmon from Daniel's week.

If you're carving the salmon, allow the knife to do the work with little pressure being pushed through the knife. We want to end up with an almost see through slice.

Step 6

The butter will help us add a nutty flavour to the boxty and also a loose glaze over your potato.

Step 7

Plate this dish in any way you like!

Share with your peers
Rassa Customer
Lizzy Andersen
Rassa Customer
James Haward
Rassa Customer
Philip Reyes
Rassa Customer
Milly Braxton
Kevin Dundon
I'm the chef and owner of Dunbrody Country House located in Ireland's sunny South East and love using the produce from my own garden.