The Irish Meal I Can't Stop Eating

Slice the ends off the yellow onions, halve them, remove the peel, and thinly julienne.

Slice the leeks, avoiding the dark green area, and rinse them under cold water in a colander.

Slice the thick cut bacon into 1-inch pieces.

Cook the bacon in a large 2-gallon enameled pot over medium heat until crispy brown, about 10 minutes total.

Remove the crispy bacon and set aside.

Add 8 Irish Banger sausages to the pot and sear on both sides for 2-3 minutes each.

Remove the sausages and set aside.

Add the sliced onions and leeks to the pot, season with coarse salt, and stir for 5-6 minutes until browned.

Adjust the heat to low and prepare 2 large carrots by peeling and slicing them into quarter moons.

Mince 4 cloves of garlic and set aside.

Peel and thinly slice 3 pounds of golden Yukon potatoes, holding them submerged in cold water to prevent browning.

Add the minced garlic to the pot and cook until fragrant, about 30-45 seconds.

Add the sliced carrots to the pot and sauté for 4-5 minutes until slightly browned.

Add the crispy bacon back to the pot, sprinkling it over the carrots.

Equipment Needed

Allergens