Introduction 📜
These Irish Potato Cakes with Shredded Beef are a comforting, savory take on classic boxty—soft on the inside, crispy on the outside, and packed with tender shredded beef. Inspired by Irish tradition but made with pantry staples, this hearty recipe is perfect for brunch, lunch, or a satisfying snack. It’s a great way to repurpose leftovers while embracing the rustic charm of Irish home cooking.
Nutrition Information 🧬
Calories: 210
Protein: 9g
Carbohydrates: 21g
Fat: 10g
Sodium: 290mg
Fiber: 2g
Quick Facts 📊
Cuisine: Irish
Prep Time: 30 min
Cook Time: 30 min
Servings: 12
Difficulty: ⭐⭐
Storage and Reheating Tips ♻️
Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Freeze patties on a tray, then transfer to freezer bags for up to 2 months.
Reheating: Reheat in a skillet over low heat or in a 350°F oven for 10–12 minutes.
Serving Suggestions 🍽️
Serve these potato cakes with sour cream or crème fraîche and fresh scallions. Pair with a side of sautéed greens or a poached egg for a complete meal. A hot cup of tea or sparkling apple juice makes a perfect beverage match.
Recipe Origins 📜
This dish is rooted in the Irish tradition of boxty, a beloved potato pancake combining mashed and grated potatoes. While traditionally made without meat, this version adds shredded beef for extra heartiness, reflecting modern adaptations of this rural staple.
Common Mistakes ❌
Not draining grated potatoes: Excess moisture can make the batter soggy.
Skipping the mash step: The creamy texture comes from balancing mashed with grated potatoes.
Overcrowding the pan: Cook in batches to ensure crispy edges.
Undercooking: Keep heat moderate so the inside cooks through without burning the outside.
Recipe Variations 🔄
Vegan Option: Omit beef, use plant-based milk and egg replacer.
Gluten-Free Option: Substitute flour with a gluten-free blend or potato starch.
Low-Carb Option: Use half cauliflower and half potatoes for a lighter texture.
Frequently Asked Questions 🔍
Can I use leftover mashed potatoes?
Yes, replace the boiled and mashed portion with the same volume of leftover mash.
What’s the best potato type for this recipe?
Starchy varieties like russets work best for fluffy interiors and crispy edges.
Can I bake these instead of frying?
Yes, bake at 400°F on a greased baking sheet for 20–25 minutes, flipping halfway through.
Is it possible to make these ahead of time?
You can prepare and shape the patties in advance. Store covered in the fridge up to 24 hours before cooking.
Ingredients
- 2 pounds russet potatoes
- ⅓ cup all-purpose flour
- ¼ cup whole milk
- 1 large egg
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded, cooked beef (e.g. chuck roast or brisket)
- 3 tablespoons unsalted butter
Instructions
Step 1 Peel half of the potatoes and cut them into 1-inch chunks. Place in a saucepan, cover with salted water, and bring to a boil. Simmer until tender, about 15 minutes. Drain and mash until smooth.
Step 2 Peel the remaining raw potatoes and grate them. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Step 3 In a large bowl, combine mashed and grated potatoes, flour, milk, egg, salt, pepper, and shredded beef. Mix until fully incorporated.
Step 4 Scoop about ⅓ cup of the mixture and form into flat patties. Repeat with remaining batter to make 12 cakes.
Step 5 In a large skillet over medium heat, melt half of the butter. Cook the patties in batches until golden brown and crisp, about 4 minutes per side. Repeat with remaining butter and cakes. Serve warm.
