This recipe [sans the garlic and parsley] is from Elswet's grandmother's recipes and is quite old, as she got it from her grandmother. This is really good most anytime, but it's especially good when it's cold outside. This goes great with a potato/cheddar soup, for lunch, or with a green salad and jello with pear halves for dinner. This type of food is typically a bit bland. So we spice it up the tiniest bit to suit our more eclectic palates.
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Units: US | Metric
- 1preheat oven to 400°F
- 2cook the potatoes in boiling water with the green food coloring added to the water, until tender and drain.
- 3in a skillet, fry bacon until crisp and lay out on paper towels to drain.
- 4trim onions so that you have the white part and about half of the green, wash well, and slice paper-thin.
- 5add onions to skillet and sauté in bacon grease over medium heat until soft.
- 6slice the boiled potatoes, and arrange half in the bottom of a pie plate.
- 7season with salt and pepper, 1/2 the garlic and 1/2 the parsley.
- 8layer with bacon, onion and one half of the cheese. cover with remaining potatoes and season again.
- 9cover with remaining cheese.
- 10bake for 30 minutes or until top is browned and cheese is melted.
- 11you can also layer in 1/2 pound of browned ground meat on top of each potato layer, if cooking for someone who won't eat a meatless meal.
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Nutritional Facts for St. Patrick's Day Irish Potato Pie
Serving Size: 1 (378 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 366.6
- Calories from Fat 87
- Total Fat 9.6 g
- Saturated Fat 6.0 g
- Cholesterol 29.6 mg
- Sodium 488.0 mg
- Total Carbohydrate 57.7 g
- Dietary Fiber 7.5 g
- Sugars 3.0 g
- Protein 13.8 g