Dublin Coddle

Dublin Coddle


Dublin Coddle is a traditional Irish comfort food that dates back to the seventeenth century. Because practicing Catholics are prohibited from eating meat on Fridays during Lent, it is thought that this dish came about as a way to cook up leftover meat at the end of the week. The first time I tried it was at an Irish Festival in Weston, MO and I was surprised at how flavorful it was for its simple ingredients – onions, potatoes, sausage, and bacon – but wow, I was impressed! Ever since then Dublin Coddle has singlehandedly replaced Chicken Pot Pie as my all-time favorite Irish meal! (Recipe slightly adapted from The Complete Irish Pub Cookbook)

Serves 4-6

  • 1 lb. bacon strips
  • 8 good-quality port sausages
  • 4 onion, sliced
  • 1 leek, some green tops included, sliced
  • 2 bay leaves
  • 2 sprigs thyme
  • ¼ cup chopped fresh parsley
  • 2 garlic cloves, chopped
  • 6 starchy potatoes, such as russets, peeled and cut into 2 or 3 large chucks
  • 3 cups chicken stock
  • Fresh cracked black pepper

Preheat oven to 300°F. In a large skillet, cook bacon until just starting to crips. Transfer to a paper towel lined plate. Let cool, then slice in thirds widthwise, set aside.

In the same skillet over medium heat, add the sausages to the bacon fat and cook, turning, for about 15 minutes, until evenly browned. Transfer to a cutting board and cut into thirds, widthwise, set aside.

Also in the same skillet, gently cook the onions for 7-8 minutes, until soft but not colored.

Layer the onions, sausages, and bacon in the bottom of an oven/flame proof casserole dish (or Dutch oven) with a lid, seasoning each layer with plenty of black pepper. Add the leek, herbs, and garlic, and finish with a layer of potatoes. Season with a little more black pepper, then pour in the stock.

Cover the casserole dish tightly and bring to a boil on top of the stove. Transfer to the preheated oven and cook for 45 minutes, or until the potatoes are tender.

Sidekicks: Serve with plenty of dark Irish soda bread to mop up the juices and a Guinness.



Make-Ahead Breakfast Casserole

Make-Ahead Breakfast Casserole for Daylight-Saving Time


Ready to spring forward, everybody? Its daylight-saving time again (Surprised? Me, too!), which means that on Sunday we’ll loose and hour of sleep but gain an hour of daylight. Having a toddler in the house means sleep has become a very precious commodity (one we don’t seem to get enough of), so losing an hour makes a big difference. This season I’ve decided to give my husband the day-off from his Sunday Morning Waffles and prepare a savory breakfast casserole on Saturday night instead. This way, when daylight arrives earlier than we’d hoped for, I’ll simply transfer my casserole from the fridge to the oven then, go reclaim an extra hour of sleep while it cooks.

Quick, run out and get these 5 ingredients for your Make-Ahead Breakfast Casserole!

Quick, run out and get these 5 ingredients for your Make-Ahead Breakfast Casserole!

Serves 6

  • ⅓ cup vegetable oil
  • 1 30-oz. package of frozen shredded hash browns
  • 12 oz. ground breakfast sausage
  • 12 eggs
  • 4 oz. diced ham
  • 2 cups shredded cheddar cheese
  • Kosher salt and fresh cracked pepper to taste

Add-Ins (Pick of few of the following to make your casserole more tasty – for this casserole I used leeks, mushrooms, and fresh oregano.)

  • 1 leek, white and light green parts only, diced
  • 1 cup mushrooms, diced
  • 1 red pepper, diced
  • 1 cup broccoli, diced
  • 1 bunch of asparagus, tender parts only, cut into ½-inch pieces
  • 1 Tbsp. fresh chopped herbs (added to eggs)

Lightly mist a 13×9-inch baking dish (2 quart dish) with cooking spray.

Set a large skillet over medium-high heat and heat oil until shimmering. Carefully add hash browns and spread evenly over the bottom of the pan (it helps if you break up any chunks before cooking). Cover and cook, undisturbed, for 4-7 minutes, then uncover and continue cooking, flipping occasionally, until browned, about 10-12 minutes. Season lightly with salt and pepper.

Transfer hash browns to baking dish and spread in an even layer, set aside. In the same skillet over medium-high heat, add ground sausage and any vegetables you’re using, and cook until sausage is brown and vegetables are soft, about 4-6 minutes. Transfer sausage mixture to baking dish and spread in an even layer over hash browns. Allow to cool slightly before proceeding.

Layer the sausage on top of the hash browns.

Layer the sausage on top of the hash browns.

In a large bowl, whisk eggs (and herbs if you’re using) with a dash of salt and pepper until combined. Mix in ham and 1 cup of cheese. Pour egg mixture into the baking dish, covering sausage and hash browns completely. Sprinkle the top with remaining cup of cheese.

See how the eggs drip all the way down to the bottom of the dish? That means you get eggy goodness in every bite!

See how the eggs drip all the way down to the bottom of the dish? That means you get eggy goodness in every bite!

At this point you can either cover and refrigerate overnight, or bake right away.

Preheat oven to 350°F. Place baking dish on a rack set in the center of the oven. Bake for 45-50 minutes or until eggs have set (no longer jiggly in the middle) and the cheese has melted and started to bubble. While it’s baking you can cut the fruit, make some coffee, and pour (or squeeze) a couple glasses of orange juice; or go back to bed for an hour — it’s your choice.

Allow to rest for 5-10 minutes before cutting and serving.


Don’t forget to set your clocks FORWARD and hour before hitting the pillow Saturday night!