If you’re looking for a delicious pre-parade dish to fortify you for the “big day,” you’ll love this hearty three-in-one casserole. The recipe originated with Peter Foynes, director of Cork Butter Museum in Cork City, and has appeared in several of my cookbooks. Signed copies are available on my website www.irishcook.com. (Photo courtesy of Kerrygold)
4 large baking potatoes, peeled and cut into 1 1/2-inch pieces
4 large cooking apples, peeled, cored, and cut into 1 1/2-inch pieces
6 slices bacon
Freshly ground pepper to taste
6 tablespoons Kerrygold Irish butter
Chopped fresh chives for garnish
- Preheat oven to 400°F. Lightly butter an 11- x 7-inch ovenproof baking dish.
- In a large pot of boiling salted water, cook potatoes for about 8 minutes, or until slightly tender. Add apples and cook for 5 minutes longer, or until potatoes and apples are tender. Remove from heat and drain.
- Microwave the bacon for 5 to 6 minutes, or until crisp; cool and crumble.
- In a large skillet over medium heat, melt butter. Add potatoes and apples and toss well to coat; season with pepper. Cook, stirring once or twice, for about 5 minutes, or until lightly browned.
- Transfer to prepared dish and toss with bacon. Bake for about 15 minutes, or until top is brown. To serve, divide mixture onto plates and sprinkle with chives.