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Boxty with Smoked Salmon


russet potatoes

4 medium


yellow onion


garlic, minced

4 cloves

egg, beaten


kosher sea salt

to taste

ground pepper

to taste

For the pancake...

For the toppings...

crème fraîche (or sour cream)

1 small container

smoked salmon

1 small fillet

fresh dill sprig, garnish

small sprigs

caper berries, drained & rinsed

1 small jar

grapeseed or avocado oil

(olive oil or butter will also work)

for frying

Prep Time
Cooking Level
Serving Size
1 hour
4 servings

(for ingredient list hover over photo above on your desktop)

"Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man"--my love for Irish lyrics runs deep! This Irish potato pancake favorite can mostly be found in Northern Ireland where they use mashed potatoes mixed with grated raw potatoes. My version is more like a latke but this would be a perfect way to use up leftover mashed potatoes.



1. Heat a cast iron skillet with about 4 tablespoons of a high smoke point oil such as avocado or grapeseed oil on low while you prepare the mixture. Butter or olive oil can be used as well but do not add until you are ready to fry the pancakes.

2. Clean your raw potatoes by scrubbing the skins. Leaving skins on grate the raw potatoes with a box grater using the side with the largest holes (or you may also use your food processor with the same blade used to grate cheese).


3. Place shredded potatoes in the basket of your salad spinner and rinse with cold water until water runs clear (you may also just rinse the grated potatoes in a large bowl). Put the shredded potatoes in the salad spinner a few batches at a time to remove excess water (or you can use cheese cloth or towels to squeeze excess water out). When finished place potatoes on a paper towel to pat any remaining moisture out.

4. In a large bowl add potatoes, shredded onion (also using box grater), mashed potatoes (if using), minced garlic, and egg. Season with salt and pepper. Mix well. This recipe will make 4 large or 8 smaller pancakes with some mixture left over for a few more or to taste test as you go. This also makes a perfect bite sized hors d'oeuvre.


5. In the preheated skillet with oil. drop the mixture into the pan forming pancakes (a few at a time and about 2-3cm thick) until golden brown then flip--about 3-4 minutes per side. The outer edges should be crispy. Remove and drain on paper towel lined plate. You may also keep these warm at this step in a preheated oven on a sheet pan lined with parchment paper if needed.


6. Top with a small slice of smoked salmon (one of my favorites is Echo Falls), a dollop of crème fraîche (or sour cream), sprig of fresh dill, and a few capers.


From my table to yours...


Bon Appétit et À Votre Santé!!!

For a list of my favorite kitchen gadgets go to: Chef Tillie's Amazon Page  #ad

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