Tag Archives: bacon

Twice Baked Potato Casserole

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Ingredients

2 1⁄2 lbs potatoes, peeled and quartered
4 tablespoons butter
1 1⁄2 cups cheddar cheese or 1 1⁄2 cups swiss cheese, grated and divided
3⁄4 cup milk
1⁄2 cup sour cream
2 eggs
3⁄4 cup sliced scallions or 3⁄4 cup green onion
5 slices bacon, cooked crisp
salt and pepper

Directions

Preheat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.

Cook potatoes in a large pot with salted water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 cup of cheese, milk, sour cream and eggs until blended. Then add 1/2 cup of scallions, 3 slices of bacon, crumbled; salt and pepper to taste.

Spoon into the prepared baking dish. Sprinkle with remaining cheese and 2 slices of bacon, crumbled.

Bake uncovered for 35-40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup of scallions and serve.

Irish Cabbage

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Ingredients

2 slices thick bacon, diced
1 medium cabbage, cored and cut into wedges
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
2 cups water
2 tablespoons apple cider vinegar
salt and pepper, to taste

Directions

Preheat oven broiler

Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes.

Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter.

Sprinkle with bacon and nutmeg. Transfer to a baking dish. Drizzle with apple cider vinegar. Sprinkle with salt and pepper to taste.

Place under your oven’s broiler until the top layer is lightly browned, about 5 minutes.

Drunken Irish Stew

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Ingredients

2 lbs of Lamb or beef stew meat
2 bottles of your favorite Irish Ale
6-8 cups of stock (I used beef)
3 large carrots peeled and chopped
2 stalks of celery chopped
1 lb of baby red skin potatoes halved
1 large yellow onion diced
2 cloves of minced garlic
1 herb bouquet
1/2 lb of bacon chopped
3/4 a cup of Barley (quick cooking)
2 tbs of tomato paste
1 ham hock (optional)
1/2 cup of flour

Directions

In a Dutch Oven fry your bacon pieces until crispy. Remove from pan and lay on a paper towel to cool and drain.

Pat your stew meat dry with paper towels. Then dredge through your flour. Toss into you Dutch Oven with the left over bacon grease. Fry meat on medium heat until it has browned and is lightly crisp on the outside. Remove meat from the pan.

Toss all of your vegetables into the dutch oven, saute in drippings until the onions are starting to caramelize (about 15 minutes).

Add 1 bottle off your ale into the pan, stir with a wooden spoon to get all of the little bits of the bottom of the pan. Add your meat and bacon back into the dutch oven. Pour second bottle of ale and 4 cups of your stock into the pan. Add in ham hock, minced garlic, tomato paste, and herbs.

Bring to a boil. Reduce heat to medium/low and simmer for 3-4 hours. Stir every half hour or so. You can add the additional stock if it thickens too much while cooking.

About 20 minutes before serving add in your barley.

Remove ham hock and herb bouquet. Serve with freshly snipped herbs on top. (I had a bit of dill and chive).

Irish Boxty

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Ingredients

2 raw potatoes
1 1/2 cup mashed potato
2 cups flour
1/2 teaspoon baking soda
salt and pepper
1/2 cup milk, more as needed
1 egg
1 tablespoon butter
1 tablespoon oil
1 pound thick cut bacon (optional)

Directions

Peel raw potatoes and grate. Mix with the mashed potatoes.

In separate bowl mix flour, baking soda, salt and pepper. Add to potatoes and stir to combine.

Beat egg with milk and add to mixture. Stir to combine adding more milk if necessary just until batter is to the consistency where it will drop from a spoon.

Drop about 2 tablespoonfuls at a time onto a hot griddle or frying pan with the grease from cooked bacon or a combination of the butter and oil. Cook over a moderate heat for 3-4 minutes on each side.

Serve with bacon, maple syrup, sour cream, or butter.