Celebrate St. Patrick’s Day with a classically stuffed boxty. An Irish Corned Beef Boxty is a potato pancake stuffed with tender corned beef and lots of melted Swiss cheese.
This must be your lucky day!!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making an Irish Corned Beef Boxty is available near the end of this post. Or you can click on the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
- 2 cups mashed potatoes (leftovers are great for this recipe)
- prepared horseradish
- grated russet potatoes
- all-purpose flour
- salt and pepper
- baking powder
- 3 eggs
- corned beef, chopped (10 ounces)
- grated Swiss cheese (10 ounces)
- 1,000 island dressing, optional
Kitchen tools and equipment needed:
- large mixing bowl
- box grater or food processor
- cheese grater
- wooden spoon or spatula
- slotted spatula
- large skillet
- chef’s knife
- cutting board
How this recipe came to be:
We have a local Irish restaurant we like to frequent.
While there, I always gravitate towards the corned beef boxty on their menu, especially around St. Patrick’s Day.
That, and the Irish coffee, but I digress. LOL
On our last visit to that restaurant, I decided that I was going to take notes and try my hand at recreating their delicious corned beef boxty at home.
Today’s recipe is the result. I’m super pleased with how it turned out, and I trust you will be also.
Everyone’s Irish on St. Patrick’s Day!
For me, (and hopefully for you too) making and eating a hearty Irish boxty is a great way to celebrate being Irish…if only for a day!
It’s magically delicious!!
The step-by-step photo instructions for how to make a corned beef boxty:
- In a large bowl mix the mashed potatoes and horseradish.
- Grate 2 cups of russet potatoes (I leave the skin on, but you can peel them if you wish), and dry them in a clean towel by squeezing out all the moisture.
- Add the dried grated potatoes into the bowl with the mashed potatoes.
- Stir in flour, baking powder, salt, pepper and mix well.
- In a small bowl whisk together eggs and milk. Add the egg and milk into the potato mixture.
- Stir well to form a creamy, thick pancake batter consistency.
- Add oil to a large skillet and drop enough batter into the skillet to form a 6″ pancake which is approximately ¼” thick.
- Cook over medium heat until browned on one side.
- Flip the pancake and cook on the second side until browned.
- Add the corned beef and Swiss cheese to half of the cooked pancake.
- Use a spatula to flip the plain half of the pancake over the filled half.
- Cover the skillet loosely with a lid or foil and cook until the cheese has melted.
- Serve the Irish boxty hot, with 1000 island dressing for dipping if desired.
What is the proper consistency for the potato pancake batter?
Since you’ll be using leftover mashed potatoes, and everyone’s mashed potatoes are slightly different consistency, when you mix up the pancake batter for the boxty, it should be similar in thickness as a pancake batter.
Easily pourable, but not too runny.
Can instant mashed potatoes be substituted for the leftover mashed potatoes?
I don’t see why not.
As long as the instant mashed potatoes are seasoned well, and made to the proper consistency, they should work the same as homemade.
Can I swap out a different kind of meat and/or cheese for this stuffed boxty recipe?
Yes. Of course!
Making the boxty (potato pancake) is a method, but what you stuff it with is your choice.
Go crazy and have fun!
Is there a swap I can use for the prepared horseradish?
Good question! Glad you asked! 😉
Why not add some Dijon mustard or maybe even a touch of beer to the batter?
As long as you thicken the batter accordingly with additional flour (so it’s not too wet), you’ll be fine experimenting!
Again, have fun!
Additional St. Patrick’s Day recipes:
- Corned Beef Hash Frittata (shown below)
When you have a taste for corned beef hash, but also a wonderfully eggy frittata, why not make this unexpected yet delicious Corned Beef Hash Frittata? It will satisfy everyone at the breakfast, lunch, and even dinner table.
- Reuben Quesadillas (not shown)
Corned Beef & Swiss Cheese Cheese Reuben Quesadillas are a cross between a Reuben sandwich and a quesadilla, but what makes them extra special is the homemade 1000 Islands Dipping Sauce! You’re going to LOVE these!!
- Traditional Irish Shortbread (shown below)
This rolled Traditional Irish Shortbread is rich and buttery. It’s simply the best-tasting cookie that requires only four simple ingredients. This must be your lucky day!
- Dubliner Cheesy Potato Tart (not shown)
Travel all the way to Ireland without ever leaving home with the flavor of this Irish Cheese and Potato Tart. It will soon become an annual tradition.
- Irish Corned Beef Boxty (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s Irish corned beef and potato pancake sandwich.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Irish Corned Beef Boxty
- 2 cups prepared mashed potatoes leftovers work well for this
- 1½ tablespoons ground horseradish
- 2 cups grated Idaho potatoes that have been squeezed dry
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 3 eggs beaten
- ½ cup milk
- grapeseed oil or canola for frying
- 10 ounces corned beef sliced
- 10 ounces Swiss cheese shredded
- 1,000 Island dressing optional
- In a large bowl, mix the mashed potatoes and horseradish.
- Stir in the dried grated potato, salt, pepper, flour, and baking powder.
- In a medium bowl whisk together the eggs and milk.
- Stir the egg and milk mixture into the potatoes until the mixture is creamy and has the consistency of thick pancake batter. *Note – if the mixture is too thick, add a splash of milk.
- Add approximately 1 tablespoon of oil to a large skillet over medium/high heat.
- Spoon enough potato mixture into the skillet to form a pancake that is approximately 6″ round and ¼” thick. *Note – use the back of a spoon to help achieve this size.
- Cook the pancake until golden brown on the first side and then carefully flip and cook the second side until golden.
- Place corned beef and Swiss cheese on half of the potato pancake and flip the plain half of the pancake over the filled half of pancake.
- Cover the pan loosely and allow the cheese to melt.
- Remove the completed boxty to a baking sheet and keep warm in a low oven while preparing the remaining boxty.
May the luck of the Irish be with you always!
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s Irish corned beef meal as much as I’ve enjoyed bringing it to you.
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Until we eat again, I hope you have a delicious day!
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