Pan Haggerty Recipes

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PAN HAGGERTY



Pan Haggerty image

When it comes to traditional Geordies recipes, they don't get much more local than Pan Haggerty! This authentic recipe is a winning winter warmer!

Provided by North East Food

Categories     Main Course

Time 1h

Number Of Ingredients 5

25 g Salted butter
500 g Thinly sliced potatoes
200 g Thinly sliced white onions
150 g Grated cheddar
Garlic salt, Pepper & Thyme leaves To season

Steps:

  • Coat an oven proof pan or dish with the 25g of salted butter
  • Separate the ingredients into 3 equal portions
  • Layer the pan with a third of the potatoes, followed by a third of the onions and cover with a third of the cheese
  • Season the layer with the garlic salt, pepper and thyme leaves
  • Repeat 3 times in total
  • Place in pre-heated oven at 180°C for 50 minutes

EASY NORTHUMBERLAND PAN HAGGERTY



Easy Northumberland Pan Haggerty image

This recipe for pan haggerty, a famous potato bake from Northumberland, is a filling dish that can be eaten as a side or on its own.

Provided by Elaine Lemm

Categories     Side Dish     Dinner     Lunch     Snack

Time 55m

Yield 6

Number Of Ingredients 6

4 ounces (1 stick) butter (divided)
9 ounces (about 1/2 pound) onions (peeled and thinly sliced)
1 pound large potatoes (russet or Idaho, peeled and thinly sliced), divided
4 ounces grated aged cheddar cheese (divided)
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Cut into generous wedges and enjoy.

Nutrition Facts : Calories 302 kcal, Carbohydrate 21 g, Cholesterol 59 mg, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, Sodium 231 mg, Sugar 3 g, Fat 22 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

PAN HAGGERTY RECIPE



Pan haggerty recipe image

We've has lots of quick and easy recipes like this Pan Haggerty from Woman's Weekly. Find out more recipes at www.goodto.com

Provided by Octavia Lillywhite

Categories     Dinner

Yield Serves: 2

Number Of Ingredients 5

30g (1oz) butter, dripping or lard
500g (1lb) potatoes (such as Maris Piper, Desirée or Romano)
1 onion
Salt and freshly ground black pepper
100g (3½oz) Northumberland, Lancashire Original or Cheddar cheese, grated

Steps:

  • Peel and thinly sliced the potatoes. Pat the slices dry with a cloth to remove any starch. Peel and thinly slice the onion.
  • Heat the butter (or dripping, or lard) in a heavy-based frying pan. Remove the pan from the heat and arrange in it a layer of potato, then onion, seasoning and cheese. Repeat the layering twice.
  • Cover pan with a lid, or foil, and cook over a gentle heat for 20-30 minutes or until potatoes are tender (test with a knife).
  • Take off the cover and finish the dish under a hot grill to brown the top. Serve from the pan with a green salad.

Nutrition Facts : @context https, Calories 523 Kcal, Fat 30 g

PAN HAGGERTY



Pan Haggerty image

A frugal dish of layered potatoes, onions and cheese baked with butter in the oven.

Provided by Amanda

Categories     Breakfast     Lunch     Main Course

Time 1h10m

Number Of Ingredients 9

700 g potatoes
2 onions (medium)
2 tbsp oil
2 tbsp butter
1 tbsp thyme (fresh)
1 tsp ground nutmeg
2 tsp salt
1 tsp pepper
125 g mature cheddar

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.

Nutrition Facts : Calories 355 kcal, Carbohydrate 37 g, Protein 12 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 1378 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving

IRISH PAN HAGGERTY



Irish Pan Haggerty image

Potatoes, Layered with crispy bacon and caramelized onions, topped off with a generous layer of melted cheese.

Provided by coffee31807

Categories     European

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

3 -4 slices bacon, diced
1 medium yellow onion, sliced
5 -6 potatoes, thinly sliced into rounds (White potatoes or Yukon Gold)
1 -1 1/2 cup chicken stock
salt and pepper, to taste
1 -1 1/2 cup grated low-fat cheddar and Swiss cheese

Steps:

  • In an oven-proof skillet over medium heat, heat a small amount of oil or butter and add the onions and a pinch of white sugar. Cook, stirring often, until onions are golden, about 10 minutes. Remove from pan and place in a small bowl. In the same pan, fry the bacon until browned and slightly crisp. Remove from the pan and combine with the onions.
  • In the same pan, arrange a layer of sliced potatoes in the bottom of the pan. Sprinkle with 1/3 of the onion/bacon mixture. Add another layer of potatoes and another 1/3 of the onion/bacon mixture. Season lightly with salt and pepper. Add another layer of potatoes and the final 1/3 of the onion/bacon mixture. Top with a final layer of potatoes. Pour about a cup of chicken stock over the potatoes. The goal is to cover the bottom and com up the sides just a bit. You may need a bit more if you skillet is larger.
  • Increase the heat to medium high and bring the stock to a boil. Cover the pan with a lid or piece of foil and reduce the heat to low. Simmer for 15 - 20 minutes, or until the potatoes are tender.
  • Heat your oven broiler with the rack in the top position. Uncover the pan and place the skillet under the broiler for about 5 minutes, or until the top potatoes have browned. Remover and top with grated cheese. Return to broiler and heat until cheese is melted and browned, about 5 minutes. If you have any excess stock left in the pan, simply spoon it off.

Nutrition Facts : Calories 239.1, Fat 7.1, SaturatedFat 3.7, Cholesterol 16, Sodium 283.8, Carbohydrate 35.7, Fiber 4.2, Sugar 2.8, Protein 9

PAN HAGGERTY RECIPE - (4.4/5)



Pan Haggerty Recipe - (4.4/5) image

Provided by HeatherS

Number Of Ingredients 5

2 tbsp sunflower oil
2 onions, finely sliced
6 medium Maris Piper potatoes,peeled and thinly sliced (best substitute in North America is the Russet Potato)
250 mL hot chicken or vegetable stock
125 g mature Cheddar cheese, grated

Steps:

  • Heat 1 tbsp sunflower oil in a large, ovenproof, lidded saute pan over medium heat. Add the onions and fry for 10 minutes, until softened but not coloured. Remove from the pan and set aside. Heat the remaining 1 tbsp oil in the pan and arrange half the potatoes in an even layer, overlapping, in the pan. Top with the cooked onions and, finally, the rest of the potatoes, seasoning with salt and freshly ground black pepper between each layer. Pour the hot stock over the top, place over medium heat and bring to the boil. Cover with a lid and simmer for 15 to 20 minutes, until just tender. Preheat the grill (broiler) to high. Remove the lid, sprinkle over the cheese, then grill for 5 to 7 minutes, until the cheese is bubbling and golden brown. Spoon the pan haggerty onto serving plates. Great served with crusty bread. Per serving 298cals,113gfat,5g sat fat, 4.5 g total sugars, 400 mg sodium

PAN HAGGERTY POTATOES



Pan Haggerty Potatoes image

A classic British potato dish from Northumberland, originally made with lard. The original recipe had Lancashire cheese, "a creamy-white cheese with a crumbly texture and tangy taste" but Cheddar or Gruyere are acceptable alternatives. I've listed Cheddar in the ingredients. I've also added garlic and thyme. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

500 g waxy potatoes
1 onion, finely sliced
2 garlic cloves, finely chopped
1/2 teaspoon dried thyme
100 g cheddar cheese
1 tablespoon sunflower oil
salt & freshly ground black pepper, to taste
fresh flat leaf parsley, chopped, to garnish

Steps:

  • Peel the potatoes, cut into very thin slices, rinse under cold water and then pat dry with paper kitchen towel.
  • Over a medium-low heat, heat the oil in a non-stick pan which has a lid and which will fit under the grill.
  • Add a third of the potatoes and spread in a single layer, then season to taste.
  • Add half the onions, half the garlic, half the thyme and spread evenly. Top with one third of the cheese. Then layer the remaining potatoes, onions, garlic and thyme, finishing with a layer of potatoes.
  • Cover the pan, cook over a medium heat for 30 minutes or until the base is golden brown, and the potatoes onion and garlic are tender.
  • Preheat the grill to medium, top the potatoes with the remaining cheese, place the pan under the grill and grill until the cheese melts and the topping is golden. Garnish with parsley and serve hot.
  • Serve as a heart main dish with a salad and steamed vegetables or as a side-dish with grilled chops or kebabs and a salad. If served as a side dish, it would probably serve 5-6.

Nutrition Facts : Calories 254.8, Fat 12.9, SaturatedFat 6.5, Cholesterol 29.8, Sodium 184.7, Carbohydrate 25.6, Fiber 3.2, Sugar 2.3, Protein 9.9

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