Irish Skillet Potatoes With Cabbage

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The Irish Skillet Potatoes With Cabbage casserole is creamy, cheesy and flavoured with the smokiness of the bacon and a hint of thyme. The fluffy potatoes have layers of tender cabbage, caramelized onions, bacon, and a topping of cheese with extra crispy bacon. This potato dish is simple and the ultimate holiday side dish. 


irish potatoes topped with cheese and bacon in a skillet


With St. Patrick’s Day just around the corner, these Irish potatoes with cabbage make a perfect pairing to the traditional corned beef, which is made with beef brisket. 

Corned beef and cabbage is an American St. Patrick’s Day favourite. Add the Irish potatoes for a complete meal everyone will love!

For other potato side options, you may also enjoy our most popular potato side the Simple Potatoes with Parsley and Garlic or the healthy Swiss Chard and Potato Dish.

What is Pan Haggerty?

Irish potatoes are similar in some ways to pan haggerty. Pan Haggerty is a vegetarian casserole served as a side dish containing potatoes, onion and cheese. I wanted more flavour in this Irish potato recipe, so I added bacon and cabbage—a great side to do for St. Patrick’s day.

Irish potatoes with cabbage recipe – the simple details

This Irish potato recipe is about layering the potatoes with cabbage, onions and bacon. Then baked with butter and milk and topped with cheese and extra bacon in a skillet.

Start with boiling the potatoes


red potatoes in a pot of water


Then, grate the potatoes


grated cooked potatoes in a bowl with a grater


Cook the bacon, and  onions with cabbage


cabbage and onions cooking in a skillet


Then layer and bake with milk and butter


top view of baked Irish potatoes in a skillet


At the very end, top the potatoes with cheese and extra bacon. How easy is that?

I created this Irish skillet potatoes with a cabbage recipe for the upcoming St. Patrick’s day. However, the skillet potatoes are a huge crowd pleaser for any occasion.

Can you make the Irish potatoes with cabbage in advance?

Yes, you can make the Irish potatoes a day in advance. To do this, follow the steps to layering the potatoes. Then, refrigerate until you are ready to bake them. When ready, bring the potatoes to room temperature and continue with the remaining steps, possibly extra baking time.


a side dish with Irish potatoes topped with cheese and bacon


How long will the Irish potatoes keep?

This potato casserole will keep up to 3 days when refrigerated.


You can replace the cabbage with your favourite greens such as collard greens, swiss chard, spinach, or kale.


close up or Irish potato casserole


This Irish potatoes and cabbage casserole is naturally gluten-free filled with nothing but deliciousness. The potatoes are fluffy and creamy, and the cabbage, bacon and cheese make this Irish dish soo good. A must try potato recipe!


  • 2 lbs. red potatoes, skin on (preferably the same size)
  • 6 GF bacon slices, cut into 1/4" pieces
  • 1 large yellow or sweet onion, halved and sliced
  • 3 cups sliced green cabbage (about 1/4 of a medium cabbage)
  • 1 garlic clove, finely chopped
  • 1 tsp. GF dried thyme or 1 sprig of fresh thyme
  • 1/4 tsp. nutmeg
  • 1/2 cup unsalted butter, divided
  • 1 1/4 cups whole milk
  • 1 1/2 cups cheese (Dubliner, Gruyere, Asiago or White Cheddar)
  • Sea salt and GF ground white or black pepper (I used white) to taste
  • Garnish; chopped fresh parsley
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  • Place potatoes into a large pot and cover with water. Cook covered for 12 minutes. Drain and set aside to cool. The potatoes should be al-dente because they continue cooking while they are baking.
  • Once the potatoes are cool enough to handle, using the large blade on a cheese grater, grate the potatoes and generously season with salt and pepper. Set aside. I did not peel the potatoes but peel them before grating if you prefer peeled.
  • Meanwhile, using an oven-proof skillet, cook bacon until crisp, about 4 minutes. Transfer to a plate with a slotted spoon
  • Add onions, cabbage, garlic, thyme, nutmeg and season with salt and pepper to the same skillet with the bacon fat. Cook over medium-high heat for 5 minutes, stirring often. Add 1/2 cup of water, cover and simmer for 10 minutes. Transfer to a bowl and set aside.
  • Melt 1 tablespoon of butter in the same skillet. Add 1/3 of grated potatoes to the bottom of the skillet, sprinkle with half the cabbage mixture, and then 1/3 of the bacon. Add another layer of 1/3 of potatoes, remaining cabbage mixture and 1/3 of bacon. Finish with a final layer of potatoes
  • Heat the milk with the remaining butter until the butter has melted. Pour the hot milk evenly over the potatoes and bake in a preheated oven at 400 F for 15 minutes.
  • After 15 minutes of baking, sprinkle the potatoes with cheese and top with remaining bacon. Continue baking until the cheese has melted, about 10 minutes. Rest for 10 minutes before serving. Garnish with fresh parsley.
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