Classic Irish Cuisine

Boxty (Potato Pancakes)

1 ½ cups grated raw potatoes

1 cup all-purpose flour

1 cup leftover mashed potatoes

1 egg

1 Tbsp. milk

salt and pepper to taste

¼ cup avocado oil

Toss grated potatoes with flour in large bowl. Stir in mashed potatoes until combined. In separate bowl, whisk together egg and milk.  Mix into potatoes. Season to taste with salt and pepper.  Heat avocado oil in large skillet over medium-high heat. Drop in potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on paper towel-lined plate. Serve warm.

Recipe adapted from



3 lbs. yellow or red potatoes, peeled & quartered

½ cup heavy cream

¼ cup unsalted sweet cream butter

6 slices bacon

1 large white onion, diced

½ head of cabbage (approx. 6 cups)

3 Tbsps. unsalted sweet cream butter, melted

Bring large pot of salted water to boil. Cook potatoes 12-15 minutes or until fork tender.  Meanwhile, cook bacon in large pan until crisp. Set aside to cool, reserve drippings.  Add 1 tablespoon of butter to bacon drippings. Cook onion and cabbage over medium heat in drippings until onion is translucent and cabbage is tender.  Mash potatoes adding cream and 1/4 cup butter as needed. Season with salt and pepper.  Gently fold together mashed potatoes, cabbage, onions and chopped bacon. Top with additional melted butter if desired.

Recipe adapted from


Irish Stew

Traditional Irish stew is made with lamb, but you can substitute beef stew meat if you can’t find it or don’t want to use it.

2 Tbsps. avocado oil

1lb mutton or lamb cutlets, bone removed, cut into 2-inch chunks

2 Tbsps. flour

2lbs potatoes, peeled and quartered

1 medium onion, chopped

1 cup leeks, finely sliced

1 cup carrots, chopped

1 ½ pints dark beef stock

2 or 3 cabbage leaves, thinly sliced

Salt and pepper (to taste) 

Heat oven to 350°F.  In large frying pan, heat half the oil to hot, but not smoking. Add half lamb pieces and brown by turning in hot oil.  Remove lamb and place in large oven safe pot or deep casserole dish.  Cover with half of quartered potatoes, onions, leeks, and carrots.  Add remaining oil to frying pan and heat again.  Add remaining lamb and brown all over as before and add to pot.  Cover with remaining vegetables.  Add flour to frying pan and stir really well to soak up any fat and juices. Cook over gentle heat for 3 minutes.  Add stock one ladle at a time until you have thick, lump-free sauce.  Pour sauce over meat and vegetables in pot.  Add remaining stock to casserole, cover with tightfitting lid and cook in oven for 1 hour.  Add cabbage and replace lid.  Cook for another hour. Check from time to time to make sure stock isn't reducing too much. If it is, add a little boiling water. The meat and vegetables should always be covered by liquid. If sauce is too runny at the end, you can always cook a little longer with lid removed. Season with salt and pepper.  Serve hot with crusty bread.

Recipe adapted from


Soda Bread

4 cups all-purpose flour

1/3 cup sugar

1 tsp baking soda

1 Tbsp. baking powder

½ tsp salt

½ cup unsalted sweet cream butter, softened plus ¼ cup 

1 + ¼ cup buttermilk, divided

1 egg

Heat oven to 340°F. Line large baking sheet with parchment paper.  In large bowl, mix together flour, sugar, baking soda, baking powder, salt and ½ cup butter. Stir in 1 cup of buttermilk plus 2 tablespoons and egg. Turn dough out onto lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In small bowl, combine melted butter with 1/4 cup buttermilk and brush loaf with this mixture. Lightly sprinkle extra sugar on top of dough.  Use sharp knife to cut an 'X' into the top of the loaf about 1 inch deep.  Bake in preheated oven until toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes.  Baste dough every 15 minutes and sprinkle with sugar if desired.  Check for doneness after 45 minutes. 


Recipe adapted from