The Irish Boxty and Breakfast Quesadilla

Mar 10th, 2017 | By | Category: blog, cook something, vegetables and pasta
Boxty Quesadilla

Boxty Breakfast Quesadilla

I’m going to guess that when asked to name and Irish dish, most people would say corned beef and cabbage. But there’s more to Irish cuisine than fatty pickled brisket and all the trimmings, as I found out when I visited Fadó Irish Pub and Restaurant in Austin, Texas.

While I was there, I learned about an Irish regional dish called the Boxty, which is a savory potato pancake that’s used much like a crepe. Kitchen manager and chef, Kristina Vukela made a breakfast boxty quesadilla for me during my visit–with the boxty replacing the tortilla.

I love you tortillas, but make way for the boxty. It lent an exciting new texture and flavor to an old favorite. Use the recipe below to try them for yourself, and know the joy of Irish food with a TexMex twist.

The Irish Boxty

You might want to make this recipe when you are feeding a hungry crowd, as the recipe yields about 30 boxties. You can freeze what you don’t use, and they should be good for about a month. What you want to avoid is keeping leftover batter. Kristina says the potatoes in the batter will oxidize turning the mixture kind of dark and icky, which is unappetizing.


  • 3 lbs Idaho potatoes, peeled and shredded
  • 1/4 lb butter
  • 8 eggs
  • 8 1/2 cups milk
  • 3/4 cups water
  • 1 1/4 teaspoon onion powder
  • 1 1/4 teaspoon garlic powder
  • 1 1/4 teaspoon salt
  • 1/4 cup seasoning salt
  • 1 teaspoon white pepper
  • 2.5 lbs all purpose flour
  • 1/2 cup fresh chopped parsley
  • Non-stick spray


  1. Soak shredded potatoes in a large bowl of water for at least 10 minutes
  2. Combine all liquid ingredients including butter in a large bowl and mix until smooth
  3. Combine all dry ingredients separately.
  4. Slowly add the dry ingredients to the liquid stirring continuously.
  5. Stir in strained potatoes and parsley and mix until well blended
  6. Preheat a 9 to 10 inch non stick greased pan
  7. Ladle boxty mix 4-6 oz at a time into the pan keeping the potatoes consistent and the boxty thin.
  8. Brown the boxty on both sides flipping only once
  9. Let cool on wax paper

Use in savory dishes as a replacement for tortillas or crepes.

Breakfast Boxty Quesadilla:
Yield 1 quesadilla cut into 4 triangles


  • 2 boxties cooled
  • 2 fried Irish Bangers, cooked and chopped (may substitute your favorite breakfast sausage)
  • 2 grilled Irish Rashers, cooked and chopped (may substitute bacon)
  • 3 eggs scrambled
  • ½ cup pepper jack cheese
  • ¼ cup pico de gallo
  • Sour cream


  1. Combine bangers, rashers & eggs together
  2. Place one boxty in a greased non-stick skillet then add the egg and meat mixture on top
  3. Add the cheese and second boxty and brown until crispy on both sides
  4. Garnish with sour cream and fresh jalapenos

Also check out these recipes from Fadó that use the boxty:

Smoked Salmon Bites

Corned Beef Rolls (you knew there had to be corned beef somewhere)

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