Ye Olde Irish Hot Pot Recipes

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IRISH HOTPOT



Irish Hotpot image

A variation of Lancashire hotpot dish. This dish will tie up your oven for 8 hours, so plan ahead. Haven't tried this in a crockpot, and don't know if it would turn out the same or not.

Provided by Outta Here

Categories     One Dish Meal

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter, melted
4 cups yukon gold potatoes, sliced
4 pork loin chops
2 teaspoons salt
2 teaspoons fresh ground black pepper
2 cups onions, sliced
2 cups stout beer, such as Guinness

Steps:

  • Preheat oven to oven to 225°F Brush the bottom of a heavy Dutch Oven with some of the butter.
  • Spread half of the potatoes on bottom of pot, top with pork chops. Sprinkle chops with some of the salt and pepper. Layer the onions on top of the chops, sprinkle with more salt and pepper. Cover with remaining potatoes. Make sure top layer of potatoes doesn't touch the lid of the pot.
  • Pour in the stout, brush potatoes with remaining butter and sprinkle with remaining salt and pepper.
  • Cover pot and bake for 8 hours. Check every so often to make sure it isn't drying out. Add water, 1/4 cup at a time, if needed.
  • Remove from oven and let cool 20 minutes. Serve.

Nutrition Facts : Calories 778.5, Fat 37.5, SaturatedFat 13.2, Cholesterol 186.1, Sodium 1340, Carbohydrate 43.8, Fiber 4.5, Sugar 4.8, Protein 56.5

YE OLDE IRISH HOT POT



Ye Olde Irish Hot Pot image

How about an authentic Irish meal for St. Patrick's Day this year? Whether you're Irish or not doesn't matter... we're ALL Irish on St. Patrick's Day! Don your green frocks and then have this great meal with your family.

Provided by Robyn Bruce

Categories     Casseroles

Time 2h25m

Number Of Ingredients 11

6 potatoes, peeled and sliced thin
2 onions, sliced thin
3 carrots, peeled and sliced thin
1/2 c cooked long grain rice (i like to use uncle ben's converted, not instant)
1 14 oz. can peas, with liquid
1 20 oz. package sausage links, browned
1 15 oz. can cream of tomato soup
1 soup can of water
1 Tbsp parsley
1 tsp thyme
salt and pepper to taste

Steps:

  • 1. In a buttered, 4-quart casserole, layer the potatoes, onions and carrots, and season each layer as you go with the salt and pepper.
  • 2. Sprinkle with rice, then the peas with their liquid and top with the sausage.
  • 3. Mix the soup with one can of water and add seasonings. Pour over entire casserole.
  • 4. Bake, uncovered, at 375 degrees for one hour.
  • 5. Remove cover, turn sausages and bake an additional hour, uncovered.

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