Crispy Irish Pub Potato Skillet with Sausage & Bacon
Imagine all the best parts of a traditional Irish fry-up reimagined into a single, hearty dish that’s made for sharing. You have those golden, crispy potato rounds acting as the perfect landing pad for salty back bacon and savoury sausage coins. It is exactly what you want to be eating on a slow Saturday morning with a big pot of tea and nowhere to be!
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.
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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.
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