Dublin Coddle

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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A complete meal, said to have been much favoured by Dean Swift. The basic ingredients are the potatoes, sausages and bacon, but you can improvise with what you have to hand. Sometimes I add root vegetables such as parsnips or turnips and always a handful of fresh herbs. Some might regard any departure from the traditional ingredients as sacrilege.


  • 1½ lb (700 g) potatoes, peeled and quartered
  • ¾ lb (350 g) gammon or bacon, cut into chunks
  • 2 large onions, coarsely chopped
  • 1 lb (450 g) thick sausages, cut in half
  • Sea salt and freshly ground black pepper
  • Chopped parsley


Trim any fat from the gammon and place in a large saucepan with the onions. Cover with water and bring to the boil and simmer for 20 minutes. Add the sausages and the potatoes. Add the seasoning (I always include a couple of bay leaves).

Cook until the potatoes are soft, but not disintegrating. To serve, sprinkle with chopped parsley.

An Anthology of the Potato, a book of poetry by Robert McKay, was published in Dublin in 1916.

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