- 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.
If you love this kind of thing, then take a look at our mashed potato pie, with bacon, leeks and cheese.
- Vegetarian recipes
- 23.9g (14.6 saturated)
- 35.5g (5.5g sugars)
For 6 servings
- 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
- 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.
Serve this hearty dish with a green salad and mustard dressing, or sausages, crisp bacon or a fried egg.
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