Coddle Ingredients:

  • 6 Yukon gold potatoes, sliced ¼” thick
  • 2 Vidalia onions, sliced ¼” thick
  • 3 Irish pork sausages, sliced ¼” thick
  • Double smoked bacon, cooked         12 slices
  • Salt and pepper
  • Harp Lager        1 can
  • Chicken stock        1 cup/250 ml
  • Garlic, minced        1 tsp/5 ml
  • Parsley, minced          1 tsp/5 ml
  • 8 slices old white cheddar
  • 4 breaded poached eggs

Breaded Poached Egg Ingredients:

  • 6 large eggs
  • Water        4 cups/1 litre
  • White vinegar        4 tbsp/60 ml
  • Salt and pepper
  • Flour        1 cup/250 ml
  • Panko bread crumbs        1 cup/250 ml
  • Small pot of canola oil heated to 350F, for frying

Coddle Method:

  • Make repeating layers of potato, onion, sausage and a few slices of bacon in medium sized casserole dish until all ingredients are used up. Be sure to season each layer with a bit of salt and pepper.
  • Mix together Harp, chicken stock, garlic and parsley in a container. Pour over potato mixture.
  • Cover and place in an oven at 325F. Bake for about an hour or until potatoes are tender and most of the liquid has been absorbed.
  • Allow to cool slightly. Cut into large squares. Top each square with 2 slices of old cheddar and a breaded poached egg and serve with braised red cabbage and toasted soda bread.  
  • Spoon any drippings remaining in the dish over each serving.

Breaded Poached Egg Method:

  • Place water and vinegar in large saucepan. Bring to a boil and reduce to a very light simmer.
  • Crack four eggs, one at a time, just above water and drop in slowly. Allow to poach until soft, about 4 minutes.
  • Remove eggs with a slotted spoon and allow to drain and cool on a paper towel.
  • Whisk two remaining eggs.
  • In three wide shallow dishes, arrange flour, eggs and breadcrumbs.
  • Gently coat each egg in flour, then dip in egg and finally in breadcrumbs.
  • Place in hot oil and fry for about two minutes, until panko is golden brown.
  • Remove and drain.
  • Serve atop Dublin Coddle.

The above recipe, created by Chef Bryan Jurek, is featured on Fionn MacCool's Irish Menu available at all Fionn MacCool's locations until March 23. Serves 4.