Now, I don't presume to know one thing about the Irish food scene, so if I butcher this recipe, please forgive me. But I worked hard on this and analyzed about a million pan haggerty recipes until I settled on my 8th version, which you are about to see below.
I have never had more fun testing a recipe out, as this fantastic dish has like three of my most favorite foods - potatoes, bacon and cheese. I probably gained about 15 pounds over the few days I was perfecting this recipe, but my gosh was it worth it.
I put my own twist on it, but I pray I've done justice to this sinfully delicious dish. Ladies and gentlemen..... I present Pan Haggerty.
Prep Time: 15 minutes
Pour in chicken stock until it comes up about halfway on your pan haggerty. Place a lid om the pot and cook for about 20 minutes, checking so make sure all of the liquid hasn't evaporated. If it has, turn your heat down a bit and add a few more splashes.
Test you pan haggerty with a toothpick to make sure potatoes are completely cooked.
Remove from heat when done. Layer cooper sharp and cheddar over top. Pop under broiler until golden and bubbly.
Allow to cool for up to 10 minutes before slicing. Or, if you are an animal like me, just scoop it out and devour it.
As always, get your asses in the kitchen!
Check out these other potato recipes:
Crispy Oven Fries
Bacon Dijon Potato Salad
Creamy Garlic Potatoes