by Updated April 6, 2017,
This Dublin coddle is a combination of potatoes, bacon, and sausage. Parsley and onions are added to the dish for color and flavor. It's an excellent dish for a St. Patrick's Day event, but you don't have to wait for a special occasion to enjoy the dish. Add it to a big breakfast or brunch, or serve it for dinner, and don't forget the Irish soda bread.
Photo Credit: Diana Rattray
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
- Heat the oven to 350 F.
- In a large skillet, cook the bacon until browned and the fat has rendered; move the bacon to paper towels to drain.
- Brown the sausages (prick in several places with fork) in the remaining bacon fat; drain on paper towels and then slice into 1/2-inch pieces.
- Peel and slice the potatoes about 1/4-inch thick.
- In a 3-quart casserole dish, layer the bacon, sausage, sliced onion, and potato, sprinkling each layer with salt and pepper and some of the fresh chopped parsley.
- Pour off all but a few teaspoons of bacon drippings from the skillet.
- Add the chicken stock or water to the skillet and bring to the boil. Pour over the potato casserole.
- Sprinkle the potatoes with salt and pepper, and more chopped parsley.
- Cover and bake in the preheated oven for 50 to 60 minutes, or until the potatoes are just tender.
- Remove the cover and cook for an 20 to 30 minutes longer, or until the top is browned and potatoes are fork-tender.
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