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Irish Hot Pot - Dump and Go Dinner

<p>Browned sausage links, cubes of russet potato and fresh scallions are slow cooked to flavor melding completion for this Low FODMAP Irish Hot Pot. Generously topped with a handful of crispy bacon crumbles this no-frills meal lets the simple ingredients speak for themselves.</p>
6 Servings Recipe By

Ingredients

  • 2 1/2 cups cook and dice Sausage Links
  • 8 cups peel and dice Russet Potato
  • 8 medium Diced Green Onions, Green Parts Only
  • 2 cups Chicken Broth/Stock
  • 1/2 teaspoons Sea Salt
  • 1 teaspoon Black Pepper
  • 1/2 cups Parsley, Fresh

Serving Day Ingredients

  • 3/4 cups cook and dice Bacon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 686 Calories
  • 34g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 79mg Cholesterol
  • 1262mg Sodium
  • 72g Total Carb
  • 6g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 22 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Add all ingredients to slow cooker.
  2. Cook on low for 6 hours until potatoes are tender.
  3. Serve with crumbled bacon.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of freezer bags, ensuring potatoes are covered in liquid. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Transfer contents of freezer bag to slow cooker.
  3. Cook on low 6 hours until potatoes are tender.
  4. Serve with crumbled bacon.

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