Irish Potato Boxty

Got some leftover mash from Sunday dinner?  If you’re anything like me and make enough to feed the five thousand when there is only the two of you, then Boxty’s are a great way to spruce up your prootas! NB. If you do not know what prootas are you were  A. Not brought up in, round (roon) or near farming folk or B. You speak English and Ulster Scots is a completely foreign language – any questions ask my Mother, she’s fluent in it.  Anyhoo, here’s the recipe and a few pics to whet your appetite.  Enjoy on its own with soured cream, as a breakfast with scrambled eggs and bacon, or dinner with beef stroganoff or creamy chicken and sweetcorn.  Try replacing white potatoes with sweet and be inventive with additions!

Cheese and Chive Boxty Irish Cheese and Chive Boxty



250g mashed potato or two large potatoes boiled, mashed and cooled

75g plain flour

1 tsp baking powder

2 eggs

150-200 mls milk

1 tbsp of chives, or more depending on taste

50g grated cheddar

butter or sunflower oil to cook



Place the cooled mash into a baking bowl.  Sieve the flour and baking powder into the mash and mix through (it will be quite dry).  In a separate bowl whisk the eggs with 150mls of milk and add to the mash mixture.  I aimed for the consistency of drop scone batter (fluffy pancakes) only a little bit thicker, it should drop off the spoon.  Add more milk as needed.  Stir in chopped chives and cheese.  Heat pan to a medium heat, pour in a little oil and once that’s sizzling ladle a dollop of the mixture into the pan.  Make them big, make them small – it’s up to you!  Mine were fairly big so I might choose to cook them a little smaller next time.  Once the pancake starts to bubble a little on top, flip over and cook the other side for a few minutes (I did mine about 3-4 minutes each side) just keep an eye on them as you know what pancakes are like, one minute not done, then next thing OHH I’m done! These are delicious warm from the pan or toasted the next day with a slather of butter 🙂