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Yield:
8 servings
Ingredients:
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The True Dubliners Saturday Supper |
| 1/4 lb |
streaky bacon rashers |
| 1/4 lb |
pork sausages (left whole) |
| 3/4 lb |
onions |
| 2 lb |
small potatoes |
| 1 pt |
water |
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Salt and pepper |
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Fat for frying |
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Fry chopped bacon, sausages and coarsely chopped onions in the fat until the |
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onions are golden. Peel small potatoes and add to the onions. Pour on the water. |
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Season, cover, simmer until potatoes are cooked. |
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COMPANY MASHED POTATOES buds |
| 1 pkt |
Potato Buds (8 servings) |
| 1 x |
(8 oz.) pkg. cream cheese, softened |
| 3/4 cup |
sour cream onion dip |
| 1 tbl |
butter |
Instructions:
Instructions: Prepare Potato Buds according to package directions. Add remaining ingredients and mix well. Bake in an uncovered casserole at 350 degrees for 40 minutes. Can be made ahead and refrigerated until ready to use.
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