IRISH BOXTY WITH DRUNKEN MUSHROOMS
Crispy Irish boxty pancakes made with mashed and grated potatoes, served with savory sausages and buttery whiskey-infused mushrooms. A delicious and easy St. Patrick’s Day recipe!
Ingredients
For The BOXTY
- 2 pounds russet potatoes 6 to 8 depending on size
- ¾ cup all-purpose flour
- ¾ teaspoon kosher salt plus more for potato water
- ½ teaspoon baking powder
- ¼ teaspoon black pepper
- ½ cup whole milk
- 1 large egg
- 3 to 4 tablespoons butter
For The DRUNKEN MUSHROOMS
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 pound mushrooms button or cremini, thinly sliced
- 1 tablespoon liquor of choice marsala, Irish whisky, sherry, or broth
- ½ teaspoon dried thyme
- 1 cup fresh spinach optional
Serving suggestion
- 1 pound Sausages mild pork variety (bangers)
Instructions
For The BOXTY
- Peel half of the potatoes and cut into 1-inch pieces.
- Place them into a medium saucepan, cover with salted water by an inch, then bring to a simmer.
- Cook until the potatoes are tender, about 15 minutes.
- Drain the cooked potatoes and mash until smooth, then place into a large mixing bowl.
- Meanwhile, as those potatoes are cooking, preheat oven to 200°F degrees.
- Peel the remaining potatoes and grate with a box grater.
- Wrap the raw grated potatoes in a kitchen towel and squeeze out as much liquid as possible.
- Add the grated potatoes to the bowl with the mashed potatoes.
- Add the flour, salt, baking powder, pepper, milk, and egg, stirring until incorporated.
- Heat a large heavy skillet over medium heat until hot, then melt half the butter.
- Cooking in small batches, add the batter ½ cup at a time, flattening the boxties with a spatula.
- Turn them occasionally, and cook until golden, about 8 minutes per batch. Make sure you get the edges browned and crispy because they are delicious!
- Place cooked boxties on a baking sheet in the preheated oven to keep warm as you repeat with the remaining patties, adding butter to the pan as needed.
For The DRUNKEN MUSHROOMS
- Heata skillet over medium heat, add butter.
- Add the mushrooms and sauté, stirring frequently until mushrooms are cooked through and golden.
- Add liquor of choice or broth, should you prefer sober mushrooms.
- Add thyme and stir, letting the liquor evaporate.
- Add spinach, if using. Stir to wilt the spinach.
- Serve with boxty.
Notes
In the photo, the boxty are served with sausage and topped with a buttery boozy mushroom mixture called Drunken Mushrooms.
In honor of St. Paddy’s Day, I added a handful of green spinach and used Irish whisky to deglaze the pan, but you could use other liquors or even just a splash of broth.
Tried this recipe?Let us know how it was!