Best Irish Boxty Recipe Inspired By Bricin In Killarney, Ireland (2024)

FAQs

What are the different types of boxty? ›

Although mostly referred as just boxty, there are really three types of the popular Irish recipe: boiled boxty also known as boxty dumplings, pan boxty and loaf boxty.

Boxty (bacstaí or arán bocht tí in Irish meaning "poor- house bread") is a traditional Irish potato pancake.

Boxty originated in Ireland sometime in the late 18th century, primarily in the northern counties of Cavan and Donegal. Now they're eaten all over Ireland, usually alongside meat or stew.

Serving ideas for boxty:

The short answer is anything you want. Many Irish eat them with eggs and sausage for breakfast, but you can also serve them topped with applesauce, like a latke, or ketchup like a hash brown. My personal favorite is a dollop of sour cream and a confetti of chopped scallions.

Irish potato cakes: Irish potato cakes are typically made from mashed potato, and flour or baking soda, and are usually fried. It differs from boxty as boxty is made of raw potatoes whereas potato cake is made from cooked potatoes.

Boxty and farls are similar but different. Farls is made from cooked potatoes and in the US is often called Irish potato bread. Boxty is made from raw potatoes and is sometimes called Irish potato pancakes.

“Spuds” is another word for potatoes.

What is the difference between Colcannon and Champ? Both Irish dishes, Champ is mashed potatoes with chopped spring onions (scallions) and milk. Colcannon is Champ with the addition of cabbage and sometimes some herbs.

The common word for potato in Irish is práta (pl. prátaí), though in the West of Ireland, fata (pl. fataí) is used, while an early way of referring to the potato was An Spáinneach (meaning the Spaniard, and which is now usually translated to mean sweet potato).

The word “Coddle” derives from the French term caudle which means to boil gently, parboil or stew. Apparently, coddle dates back to the first Irish famine in the late 1700s where anything to hand got thrown into the pot.

What is a full Irish breakfast? ›

A traditional full Irish breakfast comprises bacon, sausage, eggs, potatoes, beans, soda bread or toast, tomatoes, mushrooms, and white or black pudding. For those wondering, black pudding coagulates the pig's blood into a sausage form. The white pudding is simply a pork sausage, usually flat.

Etymology. Likely Irish, possibly from the Irish arán bocht tí meaning "poor house bread" or bácús meaning "bakehouse".

One of the most popular and iconic Irish foods is undoubtedly the traditional Irish stew. This hearty dish typically consists of tender chunks of meat (such as lamb or beef), potatoes, onions, carrots, and sometimes other vegetables like celery or parsnips.

From lamb in spring to fish in summer, stews and soups in winter and, of course, potatoes at almost any time of the year, Irish food involves simple, hearty, family cooking that follows the seasons.

Irish stew: This is the dish Irish people are most likely to roll out for St. Patrick's Day celebrations. Hearty chunks of lamb are slow-cooked in a rich gravy with onion, potatoes, carrot and parsley. Coddle is a traditional Dublin stew with sausages, onion, potato and bacon – or rashers as they're known locally.

All full Irish breakfasts include some or all of the following: Bacon, sausages, baked beans, eggs, mushrooms, grilled tomatoes, and perhaps some cooked leftover potatoes made into a hash or a bubble and squeak. There will also be toast, butter, marmalade, and lots of tea to drink.

Starchy, waxy, fluffy, moist, dry, creamy, mealy, floury — all are commonly used to describe potato flesh. There are dozens, if not hundreds, of potato varieties; they vary in texture and behave differently when cooked.

Traditionally Irish people like a “floury” potato with medium-high dry matter. Most of our popular varieties are above 20% dry matter. These other varieties are mainly white skinned potatoes, the most popular being Maritiema, Cultra, Navan, Nectar and Electra.

You may see the plural of “boxty” as “boxties.” Harvey's recipe also spells the plural as “boxty.”