Simple? Yes! Traditional? Yes! But don’t let this seemingly mundane dish prevent you from making it. There are so many things I could do to this Traditional Pan Haggerty to keep those “food snobs” at bay, but why play with a recipe that has been enjoyed for so long in Ireland?
Us Yankees have been enjoying this dish for just as long but called Scootin’ ‘Long the Shore. And as much as I would like to add this and that to this version, I decided to take the critic’s blows for offering a “dull and idiot simple” New England classic Pan Haggerty.
My response to them? You really don’t want to know!
- 3 slices bacon, diced
- 1 small onion, peeled and diced
- 3 large (peeled or unpeeled) potatoes, about a pound, diced
- 2 cups chicken or vegetable broth
- 1 cup shredded Cheddar cheese
- Salt and black pepper, to taste
- Sour cream, if desired
- 1 Heat a large ovensafe skillet over medium heat. Add and cook bacon until crisp or to your liking. Remove bacon to crumble and add back into the skillet, keeping bacon fat in.
- 2 Add onion and cook an additional 56 minutes, or until onion is soft but not browned. Drain fat and add potatoes and broth.
- 3 Stir to combine, bring to a boil and cover. Reduce heat to low and simmer 8-10 minutes (according to the size of your potato cubes), or until the potatoes are fork tender and the liquid has been absorbed.
- 4 If you still have liquid after potatoes are done, simply increase heat to medium and continue cooking, uncovered, for a few more minutes until it has evaporated and/or absorbed.
- 5 Preheat broiler and place oven rack at least 3-inches from the heat source. Remove skillet from burner, evenly sprinkle cheese over the top and broil until as crisp as you like.
- 6 Remove to serve immediately. Top with sour cream if desired.