| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 8 ounces grated raw potato
- 6 ounces mashed potato
- 8 ounces all-purpose flour
- 1 pint milk
- Salt and freshly ground black pepper, for seasoning, plus 1-ounce cracked black pepper, for filling
- 18 (2-ounce) Irish fillet medallions
- 2 large onions, sliced
- 6 large flat field mushrooms, roughly chopped
- 2 ounces Irish whiskey
- 1 pint cream
- Salt
- Watercress, for garnish
Instructions
- Boxty Mix:
- Wash and drain the raw potatoes at least twice to remove all starch. Place the raw and mashed potatoes in a large pot, add the flour and milk. Season and blend to a smooth consistency. Drop a small ladle full onto a hot griddle; push the mixture from the center outwards with the bottom of the ladle, cook for 2 minutes then flip the boxty over and cook through. Season with salt and pepper.
- Gaelic Filling:
- Sear the fillets on both sides in an oiled, well-heated pan, remove from the pan and set aside. Fry the onions and mushrooms until soft, add the whiskey (careful not to burn your eyebrows off), add the cream, cracked pepper and season with salt, to taste. Reduce a little then return the fillets to the pan continue cooking until the sauce thickened to the right consistency.
- Gaelic boxty:
- Place 3 medallions onto each hot boxty, cover with sauce and roll over to make an omelette shape spoon some sauce on the top and garnish with watercress.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 573 |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 11 g |
| Cholesterol | 120 mg |
| Sodium | 798 mg |
| Serving Size | 1 of 6 servings |
| Calories | 573 |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 11 g |
| Cholesterol | 120 mg |
| Sodium | 798 mg |
Reviews
If you have ever had true Irish Boxty, you’ll understand why it’s so wonderful. I’m an amateur cook and this recipe hit the spot. I highly suggest trying boxty.
I have been to Gallaghers Boxty House in Dublin where I fell in love with this dish. This recipe is fantastic & tastes just like the boxty from Dublin.
The only slight changes I would make would be to add more cream to make a nice pouring sauce for presentation & I would half the amount of pepper next time as it was a bit overpowering.
Will definitely make this dish again and again!!
The only slight changes I would make would be to add more cream to make a nice pouring sauce for presentation & I would half the amount of pepper next time as it was a bit overpowering.
Will definitely make this dish again and again!!
I was looking for a way to use up all the leftover mashed potatoes from Thanksgiving…this is definitely THE way from now on. I didn’t have the fillets but used ground beef instead. Other than that, i followed the recipe, i did add a little garlic to taste.
This is definitely a good reason to over make the mashed potatoes!!!