Dublin Coddle (Whole30)

Dublin Coddle (Whole30)

This Whole30 version of a Dublin Coddle is SO easy and SO satisfying!

Here's what you need:

- 1 10 oz. Package Bacon, chopped (check your labels!)

- 1 14 oz. Package Kielbasa, sliced into rounds (check your labels!)

- 2 lbs. Russet Potatoes, peeled and sliced into rounds

- 2 Yellow Onions, sliced into rounds

- 3 Carrots, peeled and chopped

- 3 C. Vegetable Broth

- 2 Tbsp. Fresh Parsley

- Salt + Pepper

Here's what to do:

1. Preheat oven to 425°.

2. Boil broth, sausage and bacon in a saucepan and then reduce to low and simmer 10 min. Set aside.

3. Coat Dutch oven in olive oil and spread 1/3 of potato slices on bottom.

4. For the second layer, add 1/3 of onions and carrots with salt and pepper.

5. For the third layer, add 1/3 of sausage/bacon mixture (still reserve the broth).

6. Repeat layers and pour the reserved broth on top.

7. Cover with lid and bake in oven 40 min.

8. Remove lid and bake 15 more min.

9. Remove from oven, cool, and garnish with Parsley.

This recipe makes the BEST leftovers! I prefer this dish in Fall or Winter but I make it year-round!

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Dublin Coddle (Whole30)
Ingredients
  • 1 10 oz. Package Bacon, chopped
  • 1 14 oz. Package Kielbasa, sliced into rounds
  • 2 lbs. Russet Potatoes, peeled and sliced into rounds
  • 2 Yellow Onions, sliced into rounds
  • 3 Carrots, peeled and chopped
  • 3 C. Vegetable Broth
  • 2 Tbsp. Fresh Parsley
  • Salt & Pepper
Instructions
1. Preheat oven to 425°.2. Boil broth, sausage and bacon in a saucepan and then reduce to low and simmer 10 min. Set aside.3. Coat Dutch oven on olive oil and spread 1/3 of potato slices on bottom.4. For the second layer, add 1/3 of onions and carrots with salt and pepper.5. For the third layer, add 1/3 of sausage/bacon mixture (still reserve the broth)6. Repeat layers and pour the reserved broth on top.7. Cover with lid and bake in oven 40 min.8. Remove lid and bake 15 more min.9. Remove from oven, cool, and garnish with Parsley.
Details
Prep time: Cook time: Total time: Yield: 4-6 Servings
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