Does March come in like a lion, and out like a lamb? Or, does it come in like a lamb and go out like a lion? I always get those two mixed up. Kind of like starve a cold and feed a fever, or feed a fever and starve a cold? I’m never quite sure.
But what I am sure about is how delicious this Irish corned beef boxty is. Make one for St. Patrick’s Day and it’s sure to be your lucky day!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Irish Corned Beef Boxty is available near the end of this post.
The ingredient list for making Irish Corned Beef Boxty;
- 2 cups mashed potatoes (leftovers are great for this recipe)
- Prepared Horseradish
- Grated Idaho Potatoes
- Milk
- 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
It’s been such a brutal winter for most of the country with record-breaking freezing temperatures and record-breaking snowfall. Is this now what winter is destined to be? I sure do hope not!
However, two things you can always count on of in the month of March (despite the weather) is that college basketball takes center stage (with anyone and everyone talking brackets). And, on March 17th (St. Patrick’s Day) everyone turns a little Irish, including me! Eating a delicious corned beef boxty is a great way to celebrate being Irish for a day!
How to make an Irish Boxty filled with corned beef and Swiss cheese;
- In a large bowl mix the mashed potatoes and horseradish.
- Grate 2 cups of Idaho potatoes (I leave the skin on), 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 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 a thicker consistency, they should work equally as well 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!
For additional Kudos Kitchen corned beef and St. Patrick’s Day recipes, please click on the following titles for;
Below is the printable recipe card for today’s Irish Corned Beef Stuffed Boxty.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 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
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In a large bowl, mix the mashed potatoes and horseradish.
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Stir in the dried grated potato, salt, pepper, flour, and baking powder.
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In a medium bowl whisk together the eggs and milk.
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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.
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Add approximately 1 tablespoon of oil to a large skillet over medium/high heat.
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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.
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Cook the pancake until golden brown on the first side and then carefully flip and cook the second side until golden.
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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.
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Cover the pan loosely and allow the cheese to melt.
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Remove the completed boxty to a baking sheet and keep warm in a low oven while preparing the remaining boxty.
Tools and equipment:
large bowl, medium bowl, baking sheet, large skillet with a lid (or foil), spatula, whisk, measuring spoons, measuring cups, box grater, wooden spoon
Special Note – The consistency of the boxty batter should be similar to a pancake batter. Not too thick, but not too runny. Pourable but not gloppy.
Thank you so much for visiting me here in my Kudos Kitchen!!
I sincerely hope you’ve enjoyed today’s stuffed boxty with corned beef and cheese recipe as much as I’ve enjoyed bringing it to you.
May the luck of the Irish be with you always!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
I want that right now. That will get your day going
This looks like a great way to use up some leftovers
I'm not Irish either but for one day we are in our family! This is a hearty meal my husband would love!
Oh wow! What a meal! It looks super tasty!
I learned something new today! I've never heard of a boxty, but you grabbed my attention with the potato and horseradish combination. My mind is spinning with all of the filling possibilities for these.
Me too, Dara. The filling ideas are swirling in my brain. They're endless.
Oh this is the best idea ever!! I'm sooo over this winter and ready for spring! I can't wait for it to warm up a bit.
What a great idea…
I just love your step-by-step photoes…I can totally envision making this AND enjoying it tremendously!
I love potato pancakes and I love how you put corned beef in it! YUM
Well, I learned a lot about my Irish heritage today. Gotta have a boxty! Yours looks great!
I have never had nor made boxty…why in the world not!? I love your stuffed version (because I'm a bit of a reuben fanatic). And I love that glass – so perfect.
I always learn something new when visiting this blog. Love this recipe!
Thank you so much, Melissa! I think that's the best comment anyone has ever given me!
I love boxty potatoes!! using it as the wrap for a Reuben is brilliant. i bet this is so good!
My goodness this looks good! I love the step by step instructions!
How did I not know that boxty was A Thing? I love that you left the skin on the potatoes. This is definitely my kind of meal!
I’ve never heard of boxty, but I totally want to try it now — with plenty of horseradish for me!
Ah, a girl after my own heart. I love lots of horseradish also!!
This is such a great twist on a corned beef. LOVE IT.
Me too, Aimee! It’s one of my favorites. Thanks!
I love stuffed Boxty. One suggestion, though. When you pour the potato mix for the “pancake” aim for somewhere in between typical pancake thickness and crepe thinness. It’s basically a potato omelette, but the potato cake doesn’t exactly fold like straight eggs. Just something to consider, after countless failed folded Boxty that broke at the fold… which are still delicious.
Thank you so much for your comments, John. I appreciate your feedback.
The only thing I can think of because I didn’t have this problem, is that maybe your premade mashed potatoes were a little dryer than what I was using.
I will adjust the post with the information you’ve suggested so others won’t have this same problem.
Thanks so much. Glad they were still delicious!
Have a great day!
Renee
What do you serve as a side dish with this?
Hi, Lynne!
That’s a good question. I wouldn’t serve potatoes for sure, but I would serve a cabbage side dish to go along with the St. Patrick’s day theme.
I have a few that I’ll link here for you. They both really good. One is cold and one is hot. The first one is hot.
I made this one last night > https://www.kudoskitchenbyrenee.com/creamed-cabbage-bacon-caraway/
This one is also very popular and is great all summer long. It’s cold > https://www.kudoskitchenbyrenee.com/copycat-sunflower-crunch-kale-cabbage-salad/
Thanks for the great question. I hope you’ll also enjoy these recipes.
Take care and be well.
Renee