In March, many Filipinos like me become Irish. I get a yearning to cook this Bacon-Sausage and Potato Casserole with lots of Irish butter for St. Patrick’s Day. This is a simple, flavor-packed casserole that starts easy and ends beautifully. Combine the hearty boiled potatoes, sweet apple slices with sauteed onions and sausages in a skillet coated with premium Irish butter. It transforms to a homemade meal that’s sheer comfort food for breakfast, lunch or dinner. The creamy flavor of rich, Irish butter makes a wonderful base for this dish that starts on the stove-top and ends in the oven. Finish it off with a topping of crisp bacon bits.
After boiling the potatoes, I slathered on the Irish butter all over the oven-safe saute pan. Why do I love Irish butter so much? Aside from its heavenly, creamy flavor and texture, I learned a few things from my friends at Kerrygold –the Irish butter company. To make this butter, in Ireland, cows graze on the green lush pastures of small family farms, resulting in premium milk. This milk is used to make Irish cheeses and butters. No growth hormones are used. I did not need any more convincing. I knew this would make a superb all-in-one meal even beyond St. Patrick’s Day.
*This recipe of mine previously published on the DIY Quirk Community Blog of Quirk Books (Philadelphia, PA).
Bacon, Sausage-Potato Casserole
- 4 large potatoes peeled, cubed into 1-inch pieces
- 1 Tablespoon salt for boiling potatoes and apples
- 2 large apples (red delicious) peeled, cored, sliced
- 1/2 cup Irish butter (salted) softened at room temperature
- 1 medium-sized onion sliced
- 1 1/2 pounds Kielbasa sausages sliced
- 10 slices bacon
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1/3 cup chopped scallions for garnish
- Preheat oven to 400 F.Prepare a large skillet that is oven-safe by brushing the insides with the butter. Set aside.
- Boil the potatoes in a large stockpot with water. Cover and cook for 8 minutes till potatoes are slightly tender.Add the apples to the same stockpot. Cook for 5 minutes more.Remove the potatoes and apples. Drain liquid. Set potatoes and apples aside.
- In a large skillet, over medium-heat, cook the bacon strips for 8 to 10 minutes till crisp. When cooked, drain on paper towels or parchment paper to remove excess oil.Chop the bacon in small bits. Set aside for topping later.
- In the large skillet which was previously coated with butter, saute the onions over medium heat. Saute for 3 minutes till onions become translucent.Add the sausages and cook for 5 minutes more.Add the potatoes and apples. Mix ingredients making sure butter coats everything. Season with salt and black pepper.
- Cover the skillet with foil.Transfer the skillet to the oven. Bake for 12 to 15 minutes at 400 F.
- Remove the skillet from the oven and uncover the foil. Sprinkle the bacon all over the casserole. Garnish with chopped scallions. Serve warm.
- Irish butter (like the Kerrygold brand) is easy to find in major supermarkets. Unlike some American butter, Irish butter is made from milk of grass-fed cows. The milk has been cultured before churning giving it a creamy, rich flavor.If Kielbasa sausage is not available, feel free to use other sausages of your preference which are convenient.
- I was not paid to mention the brand or products used in this recipe.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]