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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set aside 1/2 cup of cheese. | 2. Slice potatoes. slices should be about an 1/8 inch thick. | 3. We like to deep fry the potato slices, although you can use any cooking method that you prefer. The goal is to get them cooked, without having them fall apart. We've found deep frying to be the easiest method. | 4. Fry the chopped onion in the olive oil. If you like your green onions cooked, you can cook them up with your regular onion. | 5. Cook bacon until crisp, then chop into bacon bits. | 6. Use a large cake pan (lasagna pan). | 7. Put a layer of cooked potatoes on the bottom of the pan, then sprinkle some onions, green onions, and bacon bits on top of the potatoes. | 8. add a sprinkle of salt, pepper, and just a hint of garlic. | 9. now sprinkle some cheese on top. | 10. that completes one layer. add another layer of potato slices, then more onions, green onions, etc -- | 11. keep going until you reach the top of the pan or until you run out of ingredients. | 12. The very top layer should be only potatoes. | 13. Bake at 350 for 25-30 minutes, or until all of the cheese is meted throughout. | 14. Take the 1/2 cup of cheese you set aside earlier, and sprinkle on top. | 15. Return to oven until top layer of cheese is melted. | 16. cut and serve like regular lasagna. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	8 -10		peeled	-	-	-	-
cheese	1 1/2	1/2	shredded	714.825	4.7385	43.335	58.1985
bacon	1			116.76	0.3584	3.5336	11.1132
green onion	5		chopped	95.85	20.377	3.4435	1.6685
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.