These delicious Irish Boxty pancakes with cold smoked salmon and a chive and wholegrain mustard crème fraîche are perfect for a St. Patricks Day brunch or dinner!
What is an Irish Boxty?
For those of you who have never had a Boxty before, it is a traditional Irish potato pancake made by combining mashed potatoes and grated potatoes with binding ingredients and frying until crisp. And yes, it’s as good as it sounds.
I first had an Irish Boxty at a restaurant called Gallaghers Boxty House in Dublin, Ireland and have been hooked ever since. Gallaghers serves their Boxtys with a variety of toppings, ranging from corned beef or curry chicken. My personal favorite is the classic Irish Boxty paired with Irish cold smoked salmon. This is is my take on that classic dish!
You will need a large mixing bowl, a medium mixing bowl, a baking sheet and a large non-stick skillet.
You will also need paper towels, cheese cloth or a clean kitchen cloth to drain the shredded potatoes of moisture.
- Mashed Potatoes: This is a great recipe for using up any leftover mashed potatoes in your fridge. If you don’t have any leftovers you can make some fresh by boiling about 1 1/2 lb of russet or yukon gold potatoes until soft. Then mashed until smooth with a little milk and butter. Season with salt and pepper to taste and then allow to cool to about room temperature before mixing in with the other ingredients.
- Grated Potatoes: They key to a great Boxty is draining as much moisture as possible from the grated potatoes. I like to do this by putting the grated potatoes in several paper towels and squeezing until almost all of the liquid has released.
- All-Purpose Flour
- Milk: I recommend using whole milk, but skim or 2% will also do.
- Green Onions
- Smoked Salmon: I recommend looking for Irish or Scottish style cold smoked salmon. Hot smoked salmon (which flakes easily) does not work as well in this recipe.
- Crème Fraîche: Crème Fraîche is a French cultured dairy product with a thick and creamy consistency. It is available at most grocery stored but if you can’t get your hands on any you can substitute sour cream.
- Whole Grain Mustard
- Fresh Chives
- Salt & Pepper
Tips & Tricks for a Great Irish Boxty:
It’s really important to squeeze as much liquid as you can out of the grated potatoes so that your Boxty isn’t too soggy. Be sure not to skip this step!
While cooking the Boxtys you may need to adjust the temperature throughout to maintain a medium high heat that will result in a golden brown Boxty. If your Boxtys start looking too dark, just turn it down a little. If they are not getting nice and brown feel free to turn it up.
Check out other St. Patrick’s Day Recipes from The Jam Jar Kitchen!
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