Imagine all the best parts of a traditional Irish fry-up reimagined into a single, hearty potato skillet that's made for sharing. It is exactly what you want to be eating on a slow Saturday morning with a big pot of tea and nowhere to be!
Thick rounds of Yukon Gold potatoes are gently steamed first, then crisped in butter until the edges turn deeply golden. After that the skillet fills in around them. Irish sausage, caramelized onions deglazed with a splash of Guinness, little pieces of crisp back bacon, and aged Irish cheddar melting slowly into all the gaps.
The combination of the malty Guinness onions and the crispy exterior and fluffy interior of the potatoes is just incredible. It's comforting, rustic, and a total crowd-pleaser for a weekend brunch or a cozy “brinner.”
Jump to:
Why We Love This Recipe
- The Texture Contrast: Steaming then searing the potatoes with a touch of cornstarch creates a perfect crunch on the outside while staying fluffy inside.
- Deep Umami: Deglazing the onions with Guinness adds a rich, malty depth that cuts through the saltiness of the bacon.
- Skillet Presentation: Serving this directly from the skillet keeps the potatoes hot until the last bite.
Ingredients
The Potatoes
- Yukon Gold potatoes
- Kosher salt
- Cornstarch
- Unsalted butter
- Neutral oil (such as avocado)
- Fresh thyme
Breakfast Components
- Irish breakfast sausage
- Neutral oil
- Irish back bacon
The Onions
- Medium yellow onion
- Kosher salt
- Guinness stout (or beef broth)
The Cheese & Finish
- Irish cheddar
- Chives
- Yhyme leaves
- Black pepper
- Whole grain mustard (for serving)
Instructions
Prep the Potatoes
Slice your potatoes into ¾ inch thick rounds. Soak them in a bowl of cold water for 5 minutes to remove excess starch, then drain and rinse. Pat them very dry with a kitchen towel; moisture is the enemy of a good sear!
Steam for Success
Place the slices in a steamer basket over simmering water. Steam for 8 to 10 minutes until they are just tender but not falling apart. Spread them out on a tray for a minute to let the steam escape.
The Starch Secret
While the potatoes are still warm, sprinkle them lightly with ½ teaspoon of cornstarch. Toss gently to create a thin, invisible film. This is the trick for that extra-crispy exterior.
Crisp the Bacon & Sausage
Heat a large oven-proof skillet over medium heat with 1 tablespoon of oil.
Cook the back bacon for 2 to 3 minutes per side until crisp. Move to a board and chop.
In the same pan, brown the sausage coins (4 to 5 minutes if thawed, 6 to 8 if frozen). Remove the sausage to a plate, leaving the fat in the pan.
Caramelize and Deglaze
Drop the heat slightly and add the sliced onion and salt to the skillet. Cook for 6 to 7 minutes until soft and golden. Pour in the Guinness, scraping up all those delicious browned bits from the bottom. Once the liquid has reduced and coated the onions, move them to the plate with the sausage.
Sear the Potatoes
Preheat your oven to 375°F (190°C). Wipe the skillet if needed, then add 1 tablespoon of oil and 2 tablespoons of butter over medium-high heat. Arrange potatoes in a single layer. Cook for 5 to 6 minutes per side without moving them until they are golden brown. Sprinkle with fresh thyme.
Build and Bake
Keep the potatoes in the skillet. Tuck the onions and cheese into the gaps, then scatter the sausage and bacon over top.
Bake with Care
Transfer the skillet to the middle rack of the oven. Bake for 10 to 12 minutes just until the cheddar has melted and settled into the gaps.
Pro Tip: Keep a close eye on the skillet starting at the 10-minute mark. Since your potatoes and sausage are already hot from the stovetop, you only need enough oven time to lightly warm/melt the cheese. If you leave it too long, the high-fat content in aged Irish cheddar can “break,” leading to an oily finish rather than a melt.
The Finishing Touches
Remove the skillet from the oven the moment the cheese settles into the gaps. If you see a little excess oil, you can gently blot the surface with a paper towel. Sprinkle generously with chopped chives, fresh thyme leaves, freshly cracked black pepper and a pinch of flaky sea salt.
Serve directly from the skillet, with a side of whole grain mustard for that hit of acidity that cuts through the richness.
For a full Irish Pub “Fry-Up” experience, serve this alongside a couple of sunny-side-up eggs, charred tomato halves, baked beans and soda bread. The runny yolk acts like a rich sauce for the crispy potatoes.
Tips & Substitutions
- The Cheese: If you can't find Irish Dubliner, a white Vermont cheddar or a nutty Gruyère works beautifully.
- The Liquid: No Guinness? No problem. You can use beef broth, dry hard cider, or even apple cider for a touch of sweetness.
- Potato Scrap Tip: Don’t toss the trimmed ends of the potatoes! Keep a “soup bag” in your freezer. Once it’s full, boil those scraps down for a creamy potato leek soup or chowder.
FAQ
A: Brinner is simply Breakfast for Dinner! It is that glorious loophole in the adult world where you decide that pancakes, omelets, or a big skillet of Irish potatoes are exactly what you need at 7:00 PM on a random Tuesday.
Equipment Used: This Crispy Irish Pub Potato Skillet was made in collaboration with Hestan Culinary. We used our CopperBond 12.5″ Skillet, 3Qt saucepan and the Hestan Provisions 3-Quart Steamer Insert. All opinions in this post are always my own.
Save 20% off any Hestan item when you shop using any of my links and enter the code: ZIMMY20. The additional 20% discount is not available during promotional periods.
Other Irish Dinner Ideas to Try Next:
- Guinness Mac and Cheese - With Irish Whiskey Onions
- Guinness and Beef Stew
- Cider Braised Cabbage with Ham Bone and Apples
📖 Recipe
Crispy Irish Pub Potato Skillet with Sausage & Bacon
Ingredients
The Potatoes
- 1 ½ lb Yukon Gold potatoes approx. 3 medium / 680 g
- ¾ teaspoon kosher salt
- ½ teaspoon cornstarch
- 2 tablespoon unsalted butter / 28 g
- 1 tablespoon neutral oil such as avocado / 15 ml
- 1 teaspoon chopped fresh thyme
Breakfast Components
- 7 oz Irish breakfast sausage sliced into ½ inch coins / 200 g
- 1 tablespoon neutral oil for bacon / 15 ml
- 3 oz Irish back bacon cooked and chopped (approx. 3 to 4 slices) / 85 g
The Onions
- 1 medium yellow onion thinly sliced
- ½ teaspoon kosher salt
- 2 tablespoon Guinness stout or beef broth / 30 ml
The Cheese & Finish
- ¾ cup Irish cheddar coarsely grated (Dubliner or your favourite cheddar) / 75 g
- 1 tablespoon chopped chives
- 1 teaspoon fresh thyme leaves
- Fresh cracked black pepper
- Whole grain mustard for serving
Instructions
Prep the Potatoes
- Slice your potatoes into ¾ inch thick rounds. Soak them in a bowl of cold water for 5 minutes to remove excess starch, then drain and rinse. Pat them very dry with a kitchen towel; moisture is the enemy of a good sear!
Steam for Success
- Place the slices in a steamer basket over simmering water. Steam for 8 to 10 minutes until they are just tender but not falling apart. Spread them out on a tray for a minute to let the steam escape.
The Starch Secret
- While the potatoes are still warm, sprinkle them lightly with ½ teaspoon of cornstarch. Toss gently to create a thin, invisible film. This is the trick for that extra-crispy exterior.
Crisp the Bacon & Sausage
- Heat a large oven-proof skillet over medium heat with 1 tablespoon of oil. Cook the back bacon for 2 to 3 minutes per side until crisp. Move to a board and chop. In the same pan, brown the sausage coins (4 to 5 minutes if thawed, 6 to 8 if frozen). Remove the sausage to a plate, leaving the fat in the pan.
Caramelize the Onions & Deglaze
- Drop the heat slightly and add the sliced onion and salt to the skillet. Cook for 6 to 7 minutes until soft and golden. Pour in the Guinness, scraping up all those delicious, browned bits from the bottom. Once the liquid has reduced and coated the onions, move them to the plate with the sausage.
Sear the Potatoes
- Preheat your oven to 375°F (190°C). Wipe the skillet if needed, then add 1 tablespoon of oil and 2 tablespoons of butter over medium-high heat. Arrange potatoes in a single layer. Cook for 5 to 6 minutes per side without moving them until they are golden brown. Sprinkle with fresh thyme.
Build and Bake
- Keep the potatoes in the skillet. Tuck the onions and cheese into the gaps, then scatter the sausage and bacon over top.
Bake with Care
- Transfer the skillet to the middle rack of the oven. Bake for 10 to 12 minutes just until the cheddar has melted and settled into the gaps.
- Pro Tip: Keep a close eye on the skillet starting at the 10-minute mark. Since your potatoes and sausage are already hot from the stovetop, you only need enough oven time to lightly warm/melt the cheese. If you leave it too long, the high-fat content in aged Irish cheddar can "break," leading to an oily finish rather than a melt.
The Finishing Touches
- Remove the skillet from the oven the moment the cheese settles into the gaps. If you see a little excess oil, you can gently blot the surface with a paper towel. Sprinkle generously with chopped chives, fresh thyme leaves, freshly cracked black pepper and a pinch of flaky sea salt.
- Serve directly from the skillet, with a side of whole grain mustard for that hit of acidity that cuts through the richness.
- For a full Irish Pub "Fry-Up" experience, serve this alongside a couple of sunny-side-up eggs, charred tomato halves, baked beans and soda bread. The runny yolk acts like a rich sauce for the crispy potatoes.
💬Tried this recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Video
Notes
Tips & Substitutions
- The Cheese: If you can’t find Irish Dubliner, a white Vermont cheddar or a nutty Gruyère works beautifully.
- The Liquid: No Guinness? No problem. You can use beef broth, dry hard cider, or even apple cider for a touch of sweetness.
- Potato Scrap Tip: Don't toss the trimmed ends of the potatoes! Keep a "soup bag" in your freezer. Once it's full, boil those scraps down for a creamy potato leek soup or chowder.
Once again, a fine twist on a simple dish. Tasty and simple! These potatoes ( and my black pants and T shirt) turned out perfect with a dusting of corn starch that made the grilling bring out a crispy finish and that easily translates into the oven baking. I cheated by sauteing my onions in a separate cast iron fry pan so I could get the “low and slow” into the onions and when they went into the big fry pan from grilling the bacon and sausage, the Guiness bath took every brown from the meats. There’s no need to shy away from this one as it it absolutely delicious. The other thing I will mention is to watch the videos on each recipe as you can always come away with a nugget for when you make the dish. Bon Appetit!!!
Hi Dave,
It is so great to hear from you again! We are thrilled that the Crispy Irish Pub Potato Skillet was a hit, and it sounds like you’ve mastered the art of the cornstarch dust. It really is that “secret weapon” for getting that perfect crunch. Making the onions separately is a great idea!
We love the shout-out for the videos! We try to pack in those little “nuggets” of info to make things easier, so we’re glad you find them helpful.
Thanks for the support, and for the tip about the black outfit, consider it the unofficial uniform for a crispy potato success! lol
Cheers,
Elaine & James