Dublin Coddle

Preparation info
  • Serves


    • Difficulty


Appears in

By Mark Hix

Published 2006

  • About

Versions of this potato and onion dish seem to crop up all over the world. In France, they would make it with just potatoes and onions and call it pommes boulangères, and in the North of England, it relates to Lancashire Hot Pot, except that also has lamb, kidneys and sometimes black pudding in it. At the end of the day, the cheapest form of food, wherever you are in the Western world, must be potatoes and onions. And, call it what you like, it tastes great. If you’re thinking of tra