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Easy Dublin Coddle

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“This is a filling and satisfying dish that my kids scarf down, and we enjoy hot or cold. Hot, left over or chilled this is good 'dressed' with whole seed mustard and served as a cold potato salad. If using raw sausages or bacon cook them first.”
READY IN:
35mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in 3-quart pot or a medium wok.
  2. Slice onions thinly, peel and cube potatoes, cut meat into bite sized pieces.
  3. Lightly brown onions.
  4. Add all other ingredients; bring to a boil, reduce heat, simmer until potatoes are tender.
  5. Pour off excess broth (I keep it to make soup later) and serve with the mustard.

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