Irish Boxty Potato Pancake Recipe
Classic Irish Boxty
Saint Patrick’s Day is just around the corner. Time to pull out those delicious Irish recipes!
Our family has certain traditions we keep for St. Paddy’s Day, the best being a lunch date at an Irish pub.
Every year we venture out, covered in green and Notre Dame attire, to enjoy a hearty dose of Celtic cheer and our favorite Irish dishes. We even take the kids with us on the years that St. Paddy’s Day is on the weekend.
One of our most loved Irish foods are Irish Boxty Potato Pancakes. They are wonderfully moist and tender on the inside, yet ultra crispy on the outside.
What is a Boxty?
A boxty is a wonderful platform for your favorite fillings and can be served for breakfast, lunch or dinner. These potato pancakes are crispy, yet pliable, and packed with flavor.
I like to serve them with earthy sautéed mushrooms, then slather them with a rich whiskey gravy. The combination of the crunchy, buttery boxty crust and the soft mushrooms is something to experience. Kissed with Irish whiskey gravy, boxties are a meal that could stand up to any stout beer.
I wait all year for Irish Boxty Potato Pancakes. But really, these babies could be served any time of day on any day of the year.
What Ingredients You Need
For the Potato Pancakes:
- Frozen hashbrowns
- All-purpose flour
- Parmesan cheese
- Chopped chives
- Heavy cream
To Make the Sautéed Mushrooms:
- Button or crimini mushrooms
- Fresh thyme
For the Whiskey Gravy:
- All-purpose flour
- Irish whiskey
- Beef or vegetable stock
- Whole grain mustard
- Salt and pepper
How to Make Irish Potato Pancakes
These potato pancakes are easy to make, and can be whipped up in large batches and frozen until you are ready serve hot with freshly sautéed mushrooms.
1. First, mix the thawed hash brown potatoes with eggs, cream, Parmesan cheese, flour, and chives. Heat butter in a deep skillet, and working in small batches scoop the mixture into the skillet and gently flatten with the back of the spoon.
2. Then while the potato pancakes are frying, in a separate pan sauté the sliced mushrooms in butter with a little thyme and sherry.
3. Once the potato pancakes are slightly firm and golden, flip and continue cooking for a few minutes until done. Remove from the skillet and set aside.
4. Using the same skillet, make the gravy by first whisking together butter and flour, then adding Irish whiskey, beef or vegetable stock, and mustard. Continue stirring and cooking on low until your desired consistency is reached.
To serve: Fill each Irish Boxty Potato Pancake with some of the sautéed mushrooms, and pour a generous helping of the hot Irish whiskey gravy over the top.
Get the Complete (Printable) Irish Boxty Potato Pancake with Mushrooms and Whiskey Gravy Recipe Below. Enjoy!
Can I Make this Recipe Without Alcohol?
Yes! Our classic Irish Boxty recipe calls for sherry to sauté the mushrooms and whiskey to make the gravy; however, you can substitute beef or vegetable broth for both.
How Else Can I Fill My Irish Boxties?
I love the savory combination of mushrooms and potatoes, but you can certainly fill these potato pancakes with whatever you prefer!
Try sautéing chopped zucchini or your favorite hearty veggies, or stuff your boxty with scrambled eggs for a fun breakfast dish. Add cooked chopped bacon and/or shredded or crumbled cheese to really pump up the comfort food flavors.
Are Irish Potato Pancakes with Whiskey Gravy Gluten Free?
The pancakes and gravy are both made with all-purpose flour in this recipe and are therefore not gluten free; however, you can easily swap for your favorite GF-friendly flour substitute.
How Can I Make this Recipe Vegetarian?
Simply use vegetable broth in place of beef broth to make the gravy, and you’ve got a delicious vegetarian Irish potato pancakes recipe for Saint Patrick’s Day!
Looking for More Irish Recipe Favorites?
- Irish Pub Cheese
- Irish Cabbage and Bacon
- Irish Soda Bread Muffins
- Instant Pot Corned Beef Irish Stew
- Beer Cheese Soup
Irish Boxty Potato Pancakes Recipe
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
- 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.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!