That sizzle—oh, you know the one. When thick-cut Irish bacon hits a hot skillet, it starts to pop and crisp, sending those savory aromas swirling around your kitchen. Pair that with the scent of golden potatoes and sweet onions, and suddenly, it feels like St. Patrick’s Day came early (and everyone’s invited). The first time I made this Crispy Irish Bacon Potato Skillet Recipe, I was instantly swept back to my grandma’s tiny Irish kitchen. She’d toss a handful of whatever she had—bacon, spuds, onion—into her battered cast iron, and the whole house would smell like pure comfort. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, there’s nothing fancy or fussy here—just good, honest flavors. I stumbled upon my own version years ago, on a chilly March weekend, after a neighbor gifted me a slab of proper Irish bacon. One bite and I wished I’d discovered this skillet trick back when I was knee-high to a grasshopper. It’s dangerously easy, the sort of meal you whip up in under 30 minutes but feels like it took all afternoon. My family couldn’t stop sneaking crispy bacon bits off the pan (can’t say I blame them). Even my picky eater asks for seconds, which is basically the highest praise you can get in my house!

This skillet recipe has become a staple for family gatherings, lazy Sunday brunches, and let’s face it—any weeknight I just want something hearty without a ton of work. It’s the perfect dish for St. Patrick’s Day, sure, but also a sweet treat for your kids after soccer, or to brighten up your Pinterest recipe board. I tested this recipe more times than I care to admit (all in the name of research, of course), and every time, it feels like a warm hug. You’re going to want to bookmark this one, trust me!

Why You’ll Love This Crispy Irish Bacon Potato Skillet

• Quick & Easy: This skillet comes together in about 30 minutes—perfect for busy weeknights, last-minute guests, or when you’re craving something special but don’t want a sink full of dishes.
• Simple Ingredients: You probably already have most of these basics—potatoes, bacon, onion, butter—right in your fridge or pantry. Nothing fancy, just good honest food!
• Perfect for St. Patrick’s Day: This is the kind of Irish comfort food that’s right at home for a festive dinner, a cozy brunch, or even breakfast-for-dinner. It’s got all the classic flavors, and everyone feels a little luckier with a skillet like this on the table.
• Crowd-Pleaser: Kids, grandparents, and everyone in between ask for seconds. The crispy bacon and buttery potatoes are universal favorites. I’ve never had leftovers last more than a day!
• Unbelievably Delicious: Golden potatoes, smoky bacon, and sweet onions all crisped up together—each bite is comforting, savory, and just a little bit nostalgic. It’s the food equivalent of a cozy blanket.

What makes my version of the crispy Irish bacon potato skillet stand out? Honestly, it’s all in the technique. I brown the bacon first (that’s crucial for flavor), then use the rendered fat to crisp up the potatoes. A pat of butter brings everything together, and a final toss under the broiler makes the top extra crunchy. If you’ve ever tried a skillet like this and ended up with soggy potatoes or limp bacon, you’ll appreciate my step-by-step method. It’s been tested in my own kitchen dozens of times, and I can tell you: it works every single time.

This isn’t just good—it’s the kind of recipe that makes you close your eyes for a second after the first forkful. It’s comfort food, but a little bit lighter and faster, with all the old-school satisfaction you want in a skillet supper. Whether you’re looking to impress your guests or just treat yourself, this recipe is a total winner. It’s simple, craveable, and 100% reliable—what more could you ask for?

What Ingredients You Will Need

Let’s talk about the heart of this recipe: simple, wholesome ingredients that deliver that signature Irish flavor and crispy texture, without any complicated shopping list. Honestly, the best part is you probably have everything you need already. Here’s what you’ll gather for your crispy Irish bacon potato skillet:

• Potatoes (Yukon Gold or Red), 1 1/2 lbs (680g), scrubbed and diced
  
  (These hold their shape and crisp up beautifully. Yukon Gold are my favorite for their buttery taste.)
• Thick-cut Irish bacon, 8 oz (225g), chopped
  
  (Look for “back bacon” or “rashers.” If you can’t find Irish bacon, use thick-cut center-cut bacon.)
• Yellow onion, 1 large (about 8 oz/225g), thinly sliced
  
  (Adds sweetness and depth. White onion or shallots work in a pinch.)
• Butter, 2 tablespoons (28g)
  
  (Salted or unsalted, your choice. For dairy-free, sub with olive oil.)
• Fresh parsley, 2 tablespoons, chopped
  
  (For a pop of color and freshness. Skip if you don’t have it, or use green onions.)
• Sea salt, 1/2 teaspoon, or to taste
  
  (Potatoes love salt. Taste and adjust at the end.)
• Black pepper, 1/4 teaspoon, freshly cracked
  
  (A little bite balances the richness.)
• Optional: Garlic powder, 1/2 teaspoon
  
  (Adds a subtle savory note. If you love garlic, toss in a minced clove with the onions.)
• Optional: Smoked paprika, 1/4 teaspoon
  
  (For a hint of smoky flavor—totally optional but delicious.)

• Ingredient tips:
  • Potatoes: Yukon Gold or red potatoes give the creamiest inside and crispiest outside. Russets work, but dice them a bit larger so they don’t fall apart.
  • Bacon: True Irish bacon is leaner and meatier than American streaky bacon. If you’re using regular bacon, you may want to drain off a little fat before adding potatoes.
  • Parsley: Fresh parsley is classic, but you can use a sprinkle of dried if that’s what you have.

• Substitutions:
  • For a gluten-free skillet: All ingredients are naturally gluten-free—just check your bacon label.
  • For dairy-free: Substitute olive oil for butter.
  • For a vegetarian version: Omit the bacon and add a pinch of smoked paprika and extra butter for richness.

Honestly, you can’t go wrong here. The beauty of this recipe is its flexibility—just use what’s on hand and make it your own.

Equipment Needed

• Large cast iron skillet (12-inch/30cm): This is my top pick for the crispiest potatoes and bacon. Cast iron holds heat evenly and builds up that golden crust. If you don’t have one, a heavy-bottomed stainless steel or nonstick skillet works too.
• Slotted spatula or wooden spoon: For turning the potatoes and bacon without smashing them. I’ve used a fish spatula with great results, too.
• Cutting board and sharp knife: You’ll want a good knife for dicing potatoes and slicing onions. (I use my trusty chef’s knife—worth every penny for all my Irish recipes!)
• Paper towels: For draining excess bacon fat, if needed.
• Broiler (optional): For an extra-crispy finish, but you can skip this if you don’t want to turn on the oven.

If you’re working with a nonstick or standard skillet, just keep the heat a little lower to prevent sticking. I’ve made this in everything from a $15 thrift-store pan to my “fancy” enameled cast iron. They all work—just give your tools a quick scrub afterward to keep them in top shape. (And if you don’t want to dirty a broiler, just let the potatoes crisp up on the stove for a few extra minutes!)

How to Make Crispy Irish Bacon Potato Skillet (Step-by-Step)

1. Prep your ingredients (5 minutes):
   
   Scrub 1 1/2 lbs (680g) Yukon Gold or red potatoes. Dice into 1/2-inch (1.25 cm) cubes—no need to peel unless you want to. Slice 1 large onion (about 8 oz/225g) thinly. Chop 8 oz (225g) Irish bacon into bite-sized pieces. Chop parsley and measure out butter and seasonings.
2. Crisp the bacon (6-8 minutes):
   
   Place your large skillet over medium heat. Add the chopped bacon. Let it cook, stirring occasionally, until it’s golden brown and crispy at the edges. (You’ll smell that savory, mouthwatering aroma!) If using American bacon, drain off all but 2 tablespoons of fat; for Irish bacon, you may not need to drain at all.
3. Sauté the onions (2-3 minutes):
   
   Push the bacon to one side of the skillet. Add sliced onions and a pinch of salt. Sauté until softened and lightly golden. The onions should smell sweet and look translucent.
4. Add potatoes and season (1 minute):
   
   Stir in the diced potatoes. Sprinkle with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and (if using) 1/2 teaspoon garlic powder and 1/4 teaspoon smoked paprika. Toss everything to coat well in the bacon fat and onion goodness.
5. Crisp the potatoes (10-15 minutes):
   
   Spread potatoes and bacon in an even layer. Let cook undisturbed for 4-5 minutes—don’t stir too soon! The key is patience here; you want the potatoes to develop a golden, crusty bottom. Flip with a spatula, then continue cooking, stirring every 3-4 minutes, until potatoes are fork-tender and crispy all over. If they start sticking, add 1 tablespoon butter.
6. Finish (2-3 minutes):
   
   If you want extra crunch, dot the top with remaining butter and pop the skillet under your broiler for 2-3 minutes. Watch closely! Otherwise, let the potatoes crisp on the stovetop for an extra 2-3 minutes, pressing down gently for maximum contact.
7. Garnish and serve:
   
   Sprinkle with fresh parsley. Taste and add extra salt or pepper if needed. Serve hot, straight from the skillet!

• Troubleshooting tips:
  • If your potatoes aren’t crisping, increase the heat just a tad and give them space in the pan.
  • For super-tender potatoes, add a splash of water and cover for 2 minutes, then uncover and let crisp up again.
  • If your bacon gets too dark before potatoes are done, scoop it out, set aside, and stir back in at the end.

Honestly, the most important thing is to let the potatoes really brown before you start flipping. You’ll know it’s ready when you hear that sizzle and see the edges getting golden and irresistible. Trust your nose and your instincts!

Cooking Tips & Techniques

Here’s where years of skillet cooking come in handy (and a few, let’s say, less-than-crispy experiments):

• Preheat your pan: Give your skillet a solid 2-3 minutes of heating before you add the bacon. This helps everything cook evenly—no soggy potatoes!
• Don’t overcrowd: If you double the recipe, use two pans. Crowded potatoes steam instead of crisp, and nobody wants that.
• Let it be: The magic happens when you stop stirring. I know it’s hard, but just let the potatoes sit and develop that crust before you flip.
• Use the right fat: Bacon drippings are flavor gold! But if you’re using leaner bacon, add a little butter or olive oil so nothing sticks.
• Broiler trick: If you love extra crunch, a quick broil at the end is a total game-changer. I learned this from a pub in Dublin—it’s their secret to the best skillet potatoes.
• Season at the end: Potatoes soak up salt, so taste before serving and add a pinch more if needed. Fresh parsley and a crack of black pepper make everything pop.

My biggest mistake? Stirring too soon or trying to rush the process. Patience is your friend here. And if you end up with a few “crispy bits” stuck to the pan, scrape them up and sprinkle on top—those are the cook’s treat!

Variations & Adaptations

• Vegetarian: Skip the bacon and add a handful of mushrooms or diced bell pepper. Use smoked paprika and a little extra butter or olive oil for that rich, savory flavor.
• Cheesy: Sprinkle 1/2 cup (50g) shredded cheddar or Dubliner cheese over the potatoes in the last minute of cooking. Let it melt for a gooey, irresistible topping.
• Spicy: Add a pinch of red pepper flakes or a chopped jalapeño when you sauté the onions for a little heat—great for those who like an Irish skillet with a kick!
• Seasonal: In spring, toss in a handful of sliced leeks or baby spinach at the end. In the fall, try sweet potatoes for a twist.
• Gluten-free/Dairy-free: The standard recipe is naturally gluten-free. For dairy-free, just use olive oil instead of butter. Always double-check your bacon for hidden additives.

Personally, I love adding a few fried eggs on top for breakfast, or serving with sautéed cabbage for a true Irish feast. The flexibility is endless—make it your own and have fun with it. If you discover a new twist, let me know in the comments!

Serving & Storage Suggestions

This crispy Irish bacon potato skillet is best served piping hot, straight from the skillet. The potatoes will be crunchy on the outside and tender inside, and the bacon stays crisp. For a beautiful presentation, sprinkle with extra parsley or green onions. Pair it with a simple green salad, fried eggs, or soda bread for a complete meal. A cold Irish beer or a cup of strong tea makes the perfect companion.

If you have leftovers (which, let’s be real, is rare), let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, spread the potatoes and bacon in a single layer on a baking sheet and pop under the broiler or in a hot oven for 5-8 minutes—this brings the crispiness back. Avoid microwaving if you can, as it softens the potatoes.

The flavors deepen overnight, so leftovers make a killer breakfast hash. Just top with a poached egg and you’re golden. This recipe doesn’t freeze well, but honestly, it never lasts that long in my house anyway!

Nutritional Information & Benefits

Each hearty serving (about 1/4 of the skillet) contains approximately:

• Calories: 320
• Protein: 12g
• Carbohydrates: 28g
• Fat: 18g
• Fiber: 3g
• Sugar: 3g

Potatoes are a great source of vitamin C, potassium, and fiber. Irish bacon is higher in protein and lower in fat than standard American bacon, making this dish a bit lighter than you might expect. If you’re watching sodium, just reduce the added salt. This skillet is naturally gluten-free, and with a swap to olive oil, easy to make dairy-free. Allergens to watch for are pork and dairy, so adapt as needed. Honestly, this dish is real food—simple, satisfying, and nourishing in all the best ways.

Conclusion

If you’re searching for an easy, craveable St. Patrick’s dinner, this crispy Irish bacon potato skillet recipe is your answer. It’s tried, true, and guaranteed to bring smiles (and maybe a little luck!) to your table. The beauty is in its simplicity—just a handful of ingredients, a little patience, and you’ve got pure comfort food that’s both familiar and special.

Make it your own with your favorite add-ins, or stick to the classic—either way, you can’t go wrong. This is the kind of recipe I come back to whenever I want something hearty and satisfying, without fuss or fancy techniques. Give it a try, and let me know how it turns out for you! Drop a comment below if you have questions, share your own twists, or just want to say hi. Here’s to cozy kitchens and happy memories—enjoy every bite!

FAQs About Crispy Irish Bacon Potato Skillet Recipe

Can I use regular American bacon instead of Irish bacon?

Absolutely! Just use thick-cut center-cut bacon for the best results. Irish bacon is a bit leaner, so you might want to drain off a little extra fat if using American bacon.

What potatoes work best for this recipe?

Yukon Gold or red potatoes are perfect for this skillet because they hold their shape and develop a creamy center with a crispy edge. Russets work too, but dice them a bit larger.

Can I make this recipe dairy-free?

Yes! Just substitute olive oil or your favorite non-dairy butter for the regular butter. The dish will still be rich and flavorful.

How do I keep the potatoes from sticking?

Make sure your skillet is hot before adding potatoes, and let them cook undisturbed to form a crust. If they start sticking, add a bit more butter or oil and avoid stirring too soon.

Can I prepare this ahead for a party?

For the crispiest results, it’s best served fresh. But you can prep all your ingredients ahead and cook just before serving. Leftovers reheat beautifully under the broiler or in a hot oven for a few minutes!

Crispy Irish Bacon Potato Skillet Recipe

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• Author: David
• Total Time: 27 minutes
• Yield: 4 servings 1x

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Description

This easy skillet recipe features crispy Irish bacon, golden potatoes, and sweet onions for a comforting, crowd-pleasing St. Patrick’s Day dinner or hearty brunch. Ready in under 30 minutes, it’s simple, craveable, and full of classic Irish flavor.

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Ingredients

Scale 1x2x3x

• 1 1/2 lbs Yukon Gold or red potatoes, scrubbed and diced (about 3 medium potatoes)
• 8 oz thick-cut Irish bacon (or center-cut bacon), chopped
• 1 large yellow onion (about 8 oz), thinly sliced
• 2 tablespoons butter (salted or unsalted, or substitute olive oil for dairy-free)
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly cracked black pepper
• Optional: 1/2 teaspoon garlic powder or 1 clove garlic, minced
• Optional: 1/4 teaspoon smoked paprika

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Instructions

1. Scrub and dice potatoes into 1/2-inch cubes. Thinly slice onion and chop bacon into bite-sized pieces. Chop parsley and measure out butter and seasonings.
2. Heat a large skillet over medium heat. Add chopped bacon and cook, stirring occasionally, until golden brown and crispy at the edges (6-8 minutes). If using American bacon, drain off all but 2 tablespoons of fat.
3. Push bacon to one side of the skillet. Add sliced onions and a pinch of salt. Sauté until softened and lightly golden (2-3 minutes).
4. Stir in diced potatoes. Sprinkle with sea salt, black pepper, and optional garlic powder and smoked paprika. Toss to coat well in bacon fat and onions.
5. Spread potatoes and bacon in an even layer. Cook undisturbed for 4-5 minutes to develop a golden crust. Flip with a spatula, then continue cooking, stirring every 3-4 minutes, until potatoes are fork-tender and crispy all over (10-15 minutes). If sticking, add 1 tablespoon butter.
6. For extra crunch, dot the top with remaining butter and broil for 2-3 minutes, or let crisp on the stovetop for an extra 2-3 minutes.
7. Sprinkle with fresh parsley. Taste and adjust salt or pepper as needed. Serve hot, straight from the skillet.

Notes

For best results, use Yukon Gold or red potatoes for creamy centers and crispy edges. Don’t overcrowd the pan—use two skillets if doubling. Let potatoes brown undisturbed before flipping for maximum crispiness. Substitute olive oil for butter for dairy-free. Add cheese, mushrooms, or bell peppers for variations. Leftovers reheat best under the broiler or in a hot oven.

• Prep Time: 5 minutes
• Cook Time: 22 minutes
• Category: Main Course
• Cuisine: Irish

Nutrition

• Serving Size: About 1/4 of the ski
• Calories: 320
• Sugar: 3
• Sodium: 650
• Fat: 18
• Saturated Fat: 7
• Carbohydrates: 28
• Fiber: 3
• Protein: 12

Keywords: Irish bacon skillet, St. Patrick's Day, potato skillet, comfort food, easy dinner, brunch, gluten-free, one-pan meal