Pan haggerty

Name: Pan haggerty
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 75g butter; 500g onions, thinly sliced; 1kg floury potatoes, such as king edward, cut into 5-6mm slices; 225g well-flavoured hard cheese, such as cheddar, coarsely grated

Easy
February 2013

Easy
February 2013

Serves 4-6
1 hour to cook

Pan haggerty is a traditional Northumbrian vegetarian side dish containing potatoes, onion and cheese. A lovely winter warmer which works well as an accompaniment to most meats or served for breakfast with crispy bacon and a fried egg.

Vegetarian

Nutrition: per serving

Calories: 404kcals
Fat: 23.9g (14.6 saturated)
Protein: 13.9g
Carbohydrates: 35.5g (5.5g sugars)
Fibre: 4.4g
Salt: 0.9g

Nutrition: per serving

Calories: 404kcals
Fat: 23.9g (14.6 saturated)
Protein: 13.9g
Carbohydrates: 35.5g (5.5g sugars)
Fibre: 4.4g
Salt: 0.9g

For 6 servings

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Ingredients

75g butter
500g onions, thinly sliced
1kg floury potatoes, such as king edward, cut into 5-6mm slices
225g well-flavoured hard cheese, such as cheddar, coarsely grated

75g butter
500g onions, thinly sliced
1kg floury potatoes, such as king edward, cut into 5-6mm slices
225g well-flavoured hard cheese, such as cheddar, coarsely grated

Method

In a large frying pan, melt 50g of the butter. Add the sliced onions, season well, then cook gently for about 20 minutes until soft and lightly browned.
Preheat the oven to 200°C/fan 180°C/gas 6. Bring a large pan of salted water to the boil. Add the potatoes, then return to the boil and cook for 4-5 minutes until just tender when pierced with a sharp knife. Drain well, then set aside.
Heat the remaining butter in a large non-stick, ovenproof frying pan. Arrange a third of the potatoes in the pan and fry gently for about
5 minutes until crisp and golden underneath. Remove from the heat, then cover with half the cooked onions, a little seasoning and a third of the cheese. Add a second layer of potatoes and the remaining onions. Season, then scatter over half the remaining cheese. Add a final layer of potatoes, then scatter with the remaining grated cheese.
Transfer the pan to the oven and bake for 25-30 minutes until golden.

Method

In a large frying pan, melt 50g of the butter. Add the sliced onions, season well, then cook gently for about 20 minutes until soft and lightly browned.
Preheat the oven to 200°C/fan 180°C/gas 6. Bring a large pan of salted water to the boil. Add the potatoes, then return to the boil and cook for 4-5 minutes until just tender when pierced with a sharp knife. Drain well, then set aside.
Heat the remaining butter in a large non-stick, ovenproof frying pan. Arrange a third of the potatoes in the pan and fry gently for about
5 minutes until crisp and golden underneath. Remove from the heat, then cover with half the cooked onions, a little seasoning and a third of the cheese. Add a second layer of potatoes and the remaining onions. Season, then scatter over half the remaining cheese. Add a final layer of potatoes, then scatter with the remaining grated cheese.
Transfer the pan to the oven and bake for 25-30 minutes until golden.

delicious. tips

Serve this hearty dish with a green salad and mustard dressing, or sausages, crisp bacon or a fried egg.

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Sylvia Gill says:
22nd Jun 2015 at 6:36 am
I love this recipe because it’s easy, quick, goes with anything and can be adapted with more ingredients and spices/flavourings/fresh herbs. Always a winner for a tasty hearty dinner !
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