Easy Northumberland Pan Haggerty Recipes

IRISH PAN HAGGERTY

Steps:

• Preheat oven to 400° F.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add onions, and cook until soft, but not browned, about 15 minutes.
• Melt 2 tablespoons butter In a 10-inch oven proof skillet over medium heat. Remove from heat. Arrange 1/3 of the potatoes in a layer, overlapping the slices. Top with half of the onions, and half of the cheese, Sprinkle on 1/4 teaspoon salt and half of the pepper. Repeat layering with half of remaining potatoes, the rest of the onions, and the rest of the cheese. Sprinkle with remaining salt and pepper.
• Top with remaining potatoes. Heat over medium heat for 15 minutes or until bottom starts to brown.
• Top with piece of parchment paper, and press down to compact the layers. Bake at 400° F for 15 minutes. Remove from oven; top with piece of parchment paper, and press down to compact the layers. Return to oven for 15 more minutes. (See Tip 3)
• Using a silicon spatula, loosen the edges and bottom of the Irish Pan Haggerty from the pan. Quickly flip onto a cutting board. Cut into wedges and serve. (See Tip 4)
• Yield: 4 servings.

PAN HAGGERTY

Steps:

• Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
• Peel the potatoes and onions and slice thinly. Grate the cheese.
• Heat the oil over a medium heat in an ovenproof frying pan.
• Cook the onions for 5 to 10 minutes until softened. Set aside.
• In an ovenproof pan, melt 1 tbsp butter over a medium heat then turn off.
• Start layering the potatoes, starting with a third of the potatoes, third of the onions and a third of the cheese.
• Season with salt, pepper and nutmeg and scatter over some thyme leaves.
• Repeat the process twice more until all the ingredients are used.
• Dot the top with the remaining butter.
• Heat for 5 minutes over a medium heat to start the cooking process.
• Cover the pan with foil or a lid and bake for 40-50 minutes until tender.
• Remove the foil and bake for a further 10 minutes to brown.

PAN HAGGERTY

Steps:

• Melt the fat over low heat in a heavy frying pan and make sure that it covers the entire surface of the pan.
• Fill the pan with alternate layers of potatoes, onions and cheese, beginning and ending with a layer of potatoes.
• Season each layer with a little salt and pepper.
• Fry gently for about 30 minutes, then broil for 5 to 10 minutes until the top is well browned.
• Serve straight from the frying pan.

PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES

Steps:

• Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
• Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
• Serve hot with fresh green vegetables.

NORTHUMBERLAND PAN HAGGERTY - VEGETARIAN CHEESE AND POTATO BAKE

Steps:

• Thinly slice the potatoes with a mandolin; also slice the onions and cheese as thinly as possible. Add the butter to a large frying pan and melt on low heat. When the butter is just melted, remove the pan from the heat and place alternating layers of potatoes, onions and cheese in the pan (reserving a little cheese for the topping), seasoning between each layer.
• Cover and cook gently for about half an hour until the potatoes and onions are cooked through. Add the remaining cheese on top, season and place under a pre-heated grill. Cook until the topping is golden brown and bubbling then serve straight from the pan.
• Serve with salad or steamed greens.