Pan Haggerty

So I have always been low-key obsessed with Ireland.  I've always wanted to go there since the first time I ever heard Dolores O'Riordian sing.  (Huge 90's Cranberries fan).  Then I saw P.S. I Love You with Gerard Butler and fell in love with Ireland all over again.

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.

Pan Haggerty

 Prep Time:  15 minutes
Cook Time:  35 minutes
Serves:  4-6


2 medium onions, sliced thinly
1 tsp sugar
1 TBSP extra virgin olive oil
5-6 pieces of bacon, sliced into lardons
2 lbs of white potatoes (I used all purpose)
1 to 1 1/2 cups of chicken stock
1/4 lb of cooper sharp cheese, sliced
1 cup of aged reserve white cheddar
salt and pepper to taste


Wash and slice potatoes about 1/8 to 1/4 inch thick.  Place on a baking sheet covered with a damp towel to prevent oxidation.  Reserve to the side.

In a oven proof skillet, preferably a well seasoned cast iron, heat olive oil over medium low heat.  Add onions and sugar and slowly caramelize for about 10 minutes.  Remove and place in a bowl.


In the same skillet, thrown in bacon. Turn heat up to medium high and cook until crispy.  Remove and place in same bowl with onions.

Turn heat down to a low medium and begin to lay potatoes to cover bottom of pan evenly.  Spread a quarter of the bacon and onion mixture over potatoes.  Season lightly with salt and pepper and continue layering, ending with a layer of potatoes on top.


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.

Preheat broiler.

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

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 


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