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Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Another old family recipe, handed down mother to daughter. I assume it is Irish, because it was from that side of the family, and it also makes a LOT! Fortunately, it is excellent reheated (and better the next day, too!) My mother always made this with leftover holiday ham, which makes it even more economical. Can be baked in the oven (very slow!) or cooked on the stovetop (my preferred choice).

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a heavy pot or Dutch oven.

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  • Layer about 1/3 of the potatoes into the bottom of the prepared pot.

  • Spread 1/2 of the luncheon meat on top.

  • Sprinkle with about 1/2 of the margarine and about 1/3 of the salt. Repeat the steps once more, then layer the remaining potatoes and margarine on top. Season with salt.

  • Pour milk over potato mixture and cover.

  • Heat pot over medium-high heat until milk begins to bubble, then reduce heat to medium-low. Simmer until potatoes are tender, about 20 minutes.

Cook's Notes:

I personally prefer to cook this on the stovetop, as it gets done a LOT faster, but it does have the disadvantage of possibly burning the potatoes onto the bottom if you turn the heat too high. Just don't try to scrape too hard on the bottom when you are serving it up!

Peel and slice potatoes fairly thin if you will be baking the casserole. Cook for about an hour at 375 degrees (check with a fork after 45 minutes.)

Nutrition Facts

332 calories; protein 10.7g; carbohydrates 41.4g; fat 14.4g; cholesterol 27.5mg; sodium 1875.1mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
12/30/2013
Delicious! I varied the recipe slightly - used left over roast ham added freshly ground salt & black pepper between layers and added a glug of double cream to the milk and finished by topping with red cheddar and Parmesan cheese! Cooked in a lidded casserole dish in oven 180 c 1hr 30 and removed lid to brown top 10mins. Husband and children Loved this - thankyou for this recipe! Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2013
Delicious! I varied the recipe slightly - used left over roast ham added freshly ground salt & black pepper between layers and added a glug of double cream to the milk and finished by topping with red cheddar and Parmesan cheese! Cooked in a lidded casserole dish in oven 180 c 1hr 30 and removed lid to brown top 10mins. Husband and children Loved this - thankyou for this recipe! Read More
(1)
Rating: 5 stars
01/21/2015
I prepare this recipe as written but I cook it in my rice cooker. Easy scrumptiously delicious clean-up mess free and can be set to be ready when you are if you have a preset option on your rice cooker. My new go-to recipe for comfort food. Thanks for sharing. Works well with Polish sausage ham or brats as well. Read More