Crispy Irish Pub Potato Skillet

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Crispy Irish Pub Potato Skillet

Crispy Irish Pub Potato Skillet

Courtesy of Zimmysnook

Servings

3-4

Prep Time

15 minutes

Cook Time

30 minutes

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.

Ingredients

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    • 1 ½ lb Yukon Gold potatoes (approx. 3 medium) / 680 g

    • ¾ tsp kosher salt

    • ½ tsp cornstarch

    • 2 tbsp unsalted butter / 28 g

    • 1 tbsp neutral oil (such as avocado) / 15 ml

    • 1 tsp chopped fresh thyme

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    • 7 oz Irish breakfast sausage, sliced into ½ inch coins / 200 g

    • 1 tbsp neutral oil (for bacon) / 15 ml

    • 3 oz Irish back bacon, cooked and chopped (approx. 3 to 4 slices) / 85 g

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    • 1 medium yellow onion, thinly sliced

    • ½ tsp kosher salt

    • 2 tbsp Guinness stout (or beef broth) / 30 ml

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    • ¾ cup Irish cheddar, coarsely grated (Dubliner or your favourite cheddar) / 75 g

    • 1 tbsp chopped chives

    • 1 tsp fresh thyme leaves

    • Fresh cracked black pepper

    • Whole grain mustard (for serving)

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    • CopperBond 12.5" Skillet

    • CopperBond 3qt Saucepan

    • Provisions 3qt Steamer Insert

    Directions

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      1. 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!

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      1. 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.

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      1. 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.

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      1. 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.

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      1. 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.

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      1. 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.

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      1. Keep the potatoes in the skillet. Tuck the onions and cheese into the gaps, then scatter the sausage and bacon over top.

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      1. 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.

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      1. 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.

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      1. 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.
      2. Serve directly from the skillet, with a side of whole grain mustard for that hit of acidity that cuts through the richness.
      3. For a full Irish Pub "Fry-Up" experience, serve this alongside a couple of sunny-side-up eggs, charred tomato halves and baked beans. The runny yolk acts like a rich sauce for the crispy potatoes.