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Start with 250g of grated potato. To remove excess moisture, wrap the grated potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible into a bowl. Place the squeezed grated potato into a large mixing bowl.

Add 250g of mashed potato to the bowl with the grated potato.

Add 80g (1/2 cup) of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder to the bowl.

Add 1 egg yolk to the mixture. If desired, add 1/2 cup of grated Irish cheddar or Dubliner cheese.

Begin adding 1/2 cup of milk (or buttermilk) to the mixture, starting with about half. Mix everything together with a wooden spoon, adding more milk as needed, until you have a thick, spreadable batter that holds its shape.

Heat a non-stick pan over medium heat. Add a little bit of butter and a splash of oil to the pan.

Drop small scoops of the boxty batter into the pan and flatten them slightly with a spoon or spatula. Cook for 3-4 minutes per side until golden and crispy. If the boxty are thicker and not fully cooked through, transfer them to a 375°F (190°C) oven for a few minutes to finish cooking.

Once cooked, transfer the boxty to a plate or tray to keep warm.

While the boxty cooks, prepare the rest of the breakfast. Cook the bacon until crispy, then set it aside.

Brown the sausages until cooked through.

Fry the black and white pudding for about 2 minutes per side until crisp on the edges.

Stack the boxty, bacon, sausages, and black & white pudding on a plate and serve immediately.


Start with 250g of grated potato. To remove excess moisture, wrap the grated potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible into a bowl. Place the squeezed grated potato into a large mixing bowl.

Add 250g of mashed potato to the bowl with the grated potato.

Add 80g (1/2 cup) of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder to the bowl.

Add 1 egg yolk to the mixture. If desired, add 1/2 cup of grated Irish cheddar or Dubliner cheese.

Begin adding 1/2 cup of milk (or buttermilk) to the mixture, starting with about half. Mix everything together with a wooden spoon, adding more milk as needed, until you have a thick, spreadable batter that holds its shape.

Heat a non-stick pan over medium heat. Add a little bit of butter and a splash of oil to the pan.

Drop small scoops of the boxty batter into the pan and flatten them slightly with a spoon or spatula. Cook for 3-4 minutes per side until golden and crispy. If the boxty are thicker and not fully cooked through, transfer them to a 375°F (190°C) oven for a few minutes to finish cooking.

Once cooked, transfer the boxty to a plate or tray to keep warm.

While the boxty cooks, prepare the rest of the breakfast. Cook the bacon until crispy, then set it aside.

Brown the sausages until cooked through.

Fry the black and white pudding for about 2 minutes per side until crisp on the edges.

Stack the boxty, bacon, sausages, and black & white pudding on a plate and serve immediately.
