Irish Pan Haggerty Potatoes

A traditional pub-style dish, Irish Pan Haggerty Potatoes is layered with potatoes, bacon, and onion and topped with a crispy layer of cheese. Serve alongside Corned Beef, or as an appetizer for your favorite meat.

Shortcuts to try:

This recipe can be a little time consuming, so if you are short on time try subbing with these items. Use: Flav-R-Pac Diced Red Potatoes (#8569), crumbled Daily’s Precooked Bacon (#4835), and Tillamook Shredded Cheddar Cheese #1866. The first time we try a recipe, we like to follow it exactly, but these are great alternative options if you are short on time.

More recipes for St. Patty’s Day

• Traditional Irish Stew
• 20 Minute Cabbage Potato Skillet
• Instant Pot Corned Beef & Cabbage

A traditional pub-style dish, Irish Pan Haggerty Potatoes is layered with potatoes, bacon, and onion and topped with a crispy layer of cheese.

Irish Pan Haggerty Potatoes

Ingredients:

• 1 Tbsp Kirkland Butter (#1723)
• 1 cup Flav-R-Pac Diced Onion (#5772)
• Pinch of C & H Granulated Sugar (#1632)
• 4 slices Daily’s Hardwood Smoked Honey Cured Thick Sliced Bacon (#8463), diced
• 6 medium Yukon gold potatoes, thinly sliced
• 1 cup chicken stock
• Regal Fine Sea Salt (#1146) and AP Coarse Black Pepper (#1028), to taste
• 1 cup Dubliner cheese, grated (can sub with Tillamook Shredded Cheddar Cheese #1866)

Instructions:

1. First, melt the butter in a frying pan. Add the onions and a pinch of sugar, and cook until the onions are golden, stirring often. This will take roughly 10 minutes. Place into a bowl.
2. Now, fry the diced bacon in the same pan until just crisp. Place into the bowl with the onions.
3. Next, in the same pan, layer the sliced potatoes along the bottom. Sprinkle with 1/3 of the bacon mixture, then another layer of pancakes. Add another layer of pancakes and the bacon mixture, then season with salt and pepper. Now, top with another layer of pancakes and the rest of the bacon, then a final layer of potatoes. Add a little bit more salt and pepper, keeping in mind the chicken stock will add more salt flavor.
4. Then, pour chicken stock over top, enough to cover the bottom and a little bit of the sides. If you are using a larger pan, you may need more.
5. Now, bring it to a boil. Cover with a lid and allow to simmer on low for 15-20 minutes, or until the potatoes are tender.
6. Turn on your boiler with the rack in the top. Uncover the skillet and place into the oven for about 5 minutes, or until the top begins to brown. Remove from the oven and top with grated cheese, then back into the oven for 5 minutes or until the cheese is browned.
7. To serve, cut into wedges.

Adapted from: https://www.seasonsandsuppers.ca/pan-haggerty/

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