Where to eat Boxty (Irish Potato Pancake) in Kilkenny

4 editor picks for Boxty (Irish Potato Pancake) in Kilkenny, ranked by editorial score. All Kilkenny signature dishes · Boxty (Irish Potato Pancake) across every city.

  • Arán Artisan Bakery and Bistro

    Order Stone-baked sourdough; the seasonal brunch plates that change with what the farm.

    Arán on Barrack Street is the most-awarded brunch address in Kilkenny, winner of Ireland's Best Brunch at the Georgina Campbell Irish Breakfast Awards.

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  • Matt The Millers

    Order Kilkenny Red Ale beef pie; traditional Irish stew with brown bread.

    Matt The Millers on John Street combines live music every night with good pub food, the Kilkenny Red Ale beef pie a fitting local signature for the city.

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  • Foodworks

    Order Pulled pork benedict at brunch; spit-roast free-range pork at lunch is the weekly farm highlight.

    Foodworks on Parliament Street is the most direct farm-to-fork address in Kilkenny, the pork sourced from pigs the owners raise on a family farm nearby.

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  • Stathams by Pembroke

    Order Seasonal sharing plates sourced from local Co. Kilkenny producers; the wine list is short and well-chosen.

    Stathams at the Pembroke Hotel serves seasonal modern Irish sharing plates in a smart room with a heated outdoor courtyard off Patrick Street.

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Make it at home

Serves 440 minEasy

Ingredients

  • 500g floury potatoes (Roosters), peeled
  • 300g cold mashed potato
  • 150g plain flour
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 egg
  • 200ml whole milk or buttermilk
  • 30g unsalted Irish butter, melted, plus more for the griddle
  • 4 spring onions, finely sliced
  • 60g Knockdrinna goat's cheese, crumbled (optional)
  • Black pepper
  • To serve: fried bacon, soft-boiled egg, chives

Method

  1. Grate the raw potatoes coarsely. Squeeze hard in a clean tea towel to remove as much liquid as possible; reserve the liquid in a bowl.
  2. Let the reserved potato liquid sit 5 minutes; the starch will settle at the bottom. Pour off and discard the water, keep the starch.
  3. Combine grated potato, reserved starch, mashed potato, flour, baking powder, and salt in a bowl.
  4. Beat egg and milk together, then stir into the potato mix with the melted butter and spring onions to form a thick batter.
  5. Heat a heavy griddle or cast-iron pan over medium heat. Smear with butter.
  6. Drop large spoonfuls of batter and flatten gently to 1.5cm thick patties. Cook 4 to 5 minutes per side until deep golden and cooked through.
  7. Crumble Knockdrinna over while hot. Top with crisp bacon, a soft-boiled egg, and chives. Eat immediately.

Editor tip. The squeezed-out potato starch is the binder; throwing it away leaves you with a soft pancake rather than the characteristic snap-crisp boxty edge.