For a crispy, cheesy side, puffy Irish boxty fills the bill

Yankee Chef logoBy Jim Bailey

Boxtys are prepared and cooked in many variations. Some enjoy this “must have” side as the classic Irish breakfast puffy and soft, while others enjoy it crispy.

Being a Yankee, I enjoy crisp potato with my breakfast and, with the addition of cheddar cheese, I think you will be making this year-round. Did I mention it is fat free — with the exception of the cooking oil?

deliciouslycheesyirishboxtty1/2 cup mashed potatoes
1/2 cup shredded raw potatoes
1/2 cup shredded apple
1/2 cup powdered rolled oats
1/4 teaspoon each nutmeg, salt and black pepper
1/2 cup fat free evaporated milk
1/2 teaspoon baking powder
2 tablespoons oil
1/2 cup shredded cheddar cheese

Place all ingredients, except cheese and oil, in a bowl and mix very well; set aside. Place oil in a large skillet over medium high heat.

When hot, pour half the boxty mix into the skillet, spreading it out to cover bottom of pan. Evenly sprinkle cheese over the top and pour remaining Boxty mix over the cheese.

Again, spreading it out evenly, covering cheese. Reduce heat to medium low, cover and let cook for 6 to 8 minutes, or until well-browned on the underside. Carefully flip over, cover and continue cooking an additional 6 to 8 minutes, or until browned on bottom as well.

Remove from heat, cut into wedges and serve immediately.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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