Crispy Irish Pan Haggerty Potatoes

Here is my favorite Irish pan haggerty potatoes recipe, with crispy bacon, layers of thinly sliced potatoes and onions, savory chicken stock, and lots of melted Dubliner cheese.

This potato dish is one of those comfort foods that makes everyone at the dinner table happy. I love making it on busy weeknights because it all cooks in one pan, and the cleanup is so easy. Plus, my kids actually fight over the crispy edges!

What Kind of Potatoes Should I Use?

For Irish Pan Haggerty, you’ll want to use a starchy potato like Russets or Yukon Golds, which hold their shape well during cooking and create nice crispy edges. Russets are great if you want a fluffier interior, while Yukon Golds give you a creamier, buttery texture. Avoid waxy potatoes like red potatoes or fingerlings, as they won’t give you that same satisfying texture when layered and cooked in the pan. When prepping your potatoes, try to slice them evenly – about ⅛ inch thick – so they cook at the same rate and you get consistent results throughout the dish.

Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Bacon: If you don’t eat pork, turkey bacon works fine here. You can also skip the bacon entirely and use 2 tablespoons of butter or olive oil for cooking the onions instead.
• Potatoes: Russet potatoes are traditional, but Yukon golds give you a creamier texture. Just slice them thin and evenly – about 1/8 inch thick – no matter which type you choose.
• Dubliner cheese: This Irish cheese adds great flavor, but if you can’t find it, sharp cheddar or Gruyere make good stand-ins. Even a mix of cheddar and parmesan works nicely.
• Chicken stock: Vegetable stock or beef stock both work here. In a pinch, you can even use water with a bouillon cube dissolved in it.
• Onion: Yellow onions are standard, but white or sweet onions work too. Shallots can add a milder, slightly sweeter flavor if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pan haggerty is slicing your potatoes too thick, which leads to undercooked centers even after the full cooking time – aim for slices about 1/8 inch thick using a mandoline or sharp knife for even cooking.

Another common error is not seasoning each layer of potatoes as you build the dish, so make sure to sprinkle salt and pepper between every layer rather than just on top.

To prevent burning during the broiling stage, keep a close eye on your casserole and position the rack about 6 inches from the heat source rather than directly underneath it.

Finally, resist the urge to skip the resting time after cooking – letting the pan haggerty sit for 5-10 minutes helps the layers hold together when you cut it into wedges, making serving much cleaner and easier.

What to Serve With Irish Pan Haggerty Potatoes?

Since this dish is already loaded with bacon, potatoes, and cheese, it works great as a side to simple proteins like roasted chicken, pan-seared pork chops, or even a basic grilled steak. I love pairing it with something green to balance out all the richness – steamed green beans, roasted Brussels sprouts, or a crisp side salad with a tangy vinaigrette all do the trick. If you’re going full Irish comfort food mode, serve it alongside some sautéed cabbage or colcannon for a hearty meal. You could also make it the star of the show and just add a fried egg on top for breakfast or brunch.

Storage Instructions

Store: Keep any leftover pan haggerty in an airtight container in the fridge for up to 4 days. The potatoes will soak up even more flavor as they sit, making the leftovers just as good as the first day.

Freeze: You can freeze this dish for up to 2 months in a freezer-safe container. Just know that the potatoes might have a slightly different texture when thawed, but the taste will still be there.

Reheat: Warm it up in the oven at 350°F covered with foil until heated through, about 15-20 minutes. You can also microwave individual portions, though the oven will help keep the edges a bit crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 40-48 g
• Fat: 52-62 g
• Carbohydrates: 175-190 g

Ingredients

For the base:

• 6 slices bacon (I prefer Applegate Sunday Bacon for better smoke flavor)
• 1 large onion (thinly sliced into 1/8-inch rings)
• 8-9 potatoes (peeled and sliced into 1/4-inch rounds)
• 1 1/4 cups chicken stock (I always use Swanson for consistent salt levels)
• 1/2 teaspoon garlic powder
• salt
• freshly ground black pepper

For the topping:

• 1 1/4 cups dubliner cheese (freshly shredded for a smoother melt)
• 2 tablespoons fresh parsley, chopped

Step 1: Prepare the Mise en Place

• 8-9 potatoes
• 1 large onion
• 6 slices bacon
• 1 1/4 cups chicken stock
• 1/2 teaspoon garlic powder
• salt
• freshly ground black pepper
• 1 1/4 cups dubliner cheese
• 2 tablespoons fresh parsley

Peel and slice the potatoes into 1/4-inch rounds, placing them in a bowl of cold water as you go to prevent browning.

Thinly slice the onion into 1/8-inch rings and set aside.

Chop the bacon into bite-sized pieces.

Measure out the chicken stock and have the garlic powder, salt, pepper, shredded cheese, and fresh parsley ready.

Having everything prepped and organized before cooking ensures a smooth, efficient workflow.

Step 2: Cook the Bacon and Onions

• 6 slices bacon
• 1 large onion

In a large 10-12 inch oven-safe skillet over medium heat, cook the bacon pieces until crisp, about 5-7 minutes, then transfer to a paper towel-lined plate.

In the same skillet with the bacon fat, add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they’re softened and lightly caramelized.

The bacon fat adds incredible depth to the onions—I never drain it out.

Once cooked, mix the crispy bacon back in with the onions and set the mixture aside.

Step 3: Layer the Potatoes and Aromatics

• 8-9 potatoes, sliced
• bacon and onion mixture from Step 2
• 1/2 teaspoon garlic powder
• salt
• freshly ground black pepper

Drain the sliced potatoes from their water and pat them dry.

In the same skillet, create three layers: start with a third of the potatoes on the bottom, season lightly with salt, garlic powder, and pepper.

Add half of the bacon and onion mixture from Step 2, then another third of potatoes, the remaining bacon and onions, and finish with the final third of potatoes.

Season each layer as you go—this distributes flavor throughout the dish rather than just on top.

Step 4: Braise the Potatoes on the Stovetop

• 1 cup chicken stock

Pour 1 cup of the chicken stock over the layered potatoes and bring to a boil over medium-high heat, about 3-4 minutes.

Reduce the heat to low, cover the skillet with a lid or foil, and simmer gently for 15-20 minutes, until the potatoes are just tender when pierced with a fork but still holding their shape.

The stock should be mostly absorbed by the time they’re done.

Step 5: Add Cheese and Broil to Finish

• 1 1/4 cups dubliner cheese

Preheat your broiler to high and position a rack about 6 inches from the heat source.

Sprinkle the shredded cheese evenly over the top of the potatoes and place the skillet on the top oven rack.

Broil for 3-5 minutes, until the cheese is melted, bubbly, and golden.

I always watch it closely since broilers can burn things quickly—you want that gorgeous golden crust, not blackened edges.

Step 6: Plate and Serve

• 2 tablespoons fresh parsley

Remove the skillet from the broiler and let it rest for 2-3 minutes before serving.

Cut into wedges directly in the skillet and transfer to serving plates.

Garnish with the fresh chopped parsley for color and brightness.

Serve while hot and creamy.

Crispy Irish Pan Haggerty Potatoes

Delicious Crispy Irish Pan Haggerty Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 6 servings

Calories 1425 kcal

Ingredients

  

For the base::

• 6 slices bacon (I prefer Applegate Sunday Bacon for better smoke flavor)
• 1 large onion (thinly sliced into 1/8-inch rings)
• 8-9 potatoes (peeled and sliced into 1/4-inch rounds)
• 1 1/4 cups chicken stock (I always use Swanson for consistent salt levels)
• 1/2 teaspoon garlic powder
• salt
• freshly ground black pepper

For the topping::

• 1 1/4 cups dubliner cheese (freshly shredded for a smoother melt)
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Peel and slice the potatoes into 1/4-inch rounds, placing them in a bowl of cold water as you go to prevent browning. Thinly slice the onion into 1/8-inch rings and set aside. Chop the bacon into bite-sized pieces. Measure out the chicken stock and have the garlic powder, salt, pepper, shredded cheese, and fresh parsley ready. Having everything prepped and organized before cooking ensures a smooth, efficient workflow.
• In a large 10-12 inch oven-safe skillet over medium heat, cook the bacon pieces until crisp, about 5-7 minutes, then transfer to a paper towel-lined plate. In the same skillet with the bacon fat, add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they're softened and lightly caramelized. The bacon fat adds incredible depth to the onions—I never drain it out. Once cooked, mix the crispy bacon back in with the onions and set the mixture aside.
• Drain the sliced potatoes from their water and pat them dry. In the same skillet, create three layers: start with a third of the potatoes on the bottom, season lightly with salt, garlic powder, and pepper. Add half of the bacon and onion mixture from Step 2, then another third of potatoes, the remaining bacon and onions, and finish with the final third of potatoes. Season each layer as you go—this distributes flavor throughout the dish rather than just on top.
• Pour 1 cup of the chicken stock over the layered potatoes and bring to a boil over medium-high heat, about 3-4 minutes. Reduce the heat to low, cover the skillet with a lid or foil, and simmer gently for 15-20 minutes, until the potatoes are just tender when pierced with a fork but still holding their shape. The stock should be mostly absorbed by the time they're done.
• Preheat your broiler to high and position a rack about 6 inches from the heat source. Sprinkle the shredded cheese evenly over the top of the potatoes and place the skillet on the top oven rack. Broil for 3-5 minutes, until the cheese is melted, bubbly, and golden. I always watch it closely since broilers can burn things quickly—you want that gorgeous golden crust, not blackened edges.
• Remove the skillet from the broiler and let it rest for 2-3 minutes before serving. Cut into wedges directly in the skillet and transfer to serving plates. Garnish with the fresh chopped parsley for color and brightness. Serve while hot and creamy.