No Irish meal would be complete without a healthy dose of potatoes, and this
casserole, by way of Peter Foynes, director of the Cork Butter Museum in Cork
City, is perfect for a morning or midday gathering. The secret is to toss the
potatoes with butter just before baking. The recipe and photo are courtesy of
Kerrygold, the Irish Dairy Board. You can also find it in my Flavors of Ireland
4 large baking potatoes, peeled and cut into 1 1/2 in. pieces
4 large cooking apples, peeled, cored, and cut into 1 1/2 in. pieces
6 slices Irish breakfast bacon, chopped
6 tbsp. salted Kerrygold Irish butter
Chopped fresh chives for garnish
1. Preheat the oven to 400°F. Lightly butter an 11- x 7-inch ovenproof baking
2. In a large pot of boiling salted water, cook the potatoes for about 8 minutes
or until slightly tender. Add the apples and cook for 5 minutes longer or until
the potatoes and apples are tender. Remove from the heat and drain.
3. In a large skillet over medium heat, cook the bacon for 7–9 minutes or until
lightly browned. Remove and set aside.
4. Melt the butter in the same skillet, add the potatoes and apples, and toss
well to coat. Cook, stirring frequently, for about 5 minutes or until lightly
browned. Transfer to the prepared dish and top with the bacon. Bake for about 15
minutes, or until the top is browned. To serve, divide the mixture onto plates
and sprinkle with chives.
Margaret M. Johnson is the author of 10 cookbooks, most recently “Christmas
Flavors of Ireland” available on amazon.com. She will be leading a culinary tour
to Ireland Oct. 7-15. Visit
www.irishcook.com for details.