Melt the butter and gently fry the onion, peppers and garlic until translucent. Stir in the potatoes and turn around in the pan for about 5 minutes.
Oil well a
Combine with the potato mixture and put into the loaf tin. Sprinkle with the rest of the cheese and then bring the overhanging bacon slices onto the top of the terrine. Cook at
It has been estimated that those in pre-famine Ireland who relied totally on potatoes were consuming a stone a day – about fifty to eighty potatoes. Over a fifty-year span, this meant eating a million potatoes.
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