My Family’s Pan Haggerty Recipe

My Family’s Pan Haggerty Recipe

Posted by Karen Burns- Booth on 11/12/2013

  • Recipe difficulty: Medium
  • Blog post
  • 4 of 5 22
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Accompaniment

Can be made with these products:

Ingredients

25g (1oz) butter
1 tablespoon vegetable oil
450g to 500g potatoes (3 to 4 large potatoes)
1 large onion, peeled and thinly sliced
100g to 150g (4ozs to 6ozs) Cheshire Cheese, grated
Salt and white pepper

Layers of meltingly tender potatoes, tasty onion slices and molten cheese in one pan, that’s what “Pan Haggerty” is all about, a frugal “end of week” family dish that resonates with me on every comfort food level. I was raised on food like this, and simple though it may be, it filled our tummies and tantalised our taste buds, it was like a big cuddle in a frying pan and to this day this humble dish remains a firm favourite of mine. This one pan meal is perfect when accompanied by a wedge of Stotty Cake and steamed, buttered Savoy cabbage, although we always enjoy it with fresh salads leaves now. It’s easy to make and is one of my family’s most loved recipes, and although no recipe as such was ever written down, I have watched both my grandmother and my mum make it many times, so it is fixed in my memory! 

Pan Haggerty Recipe using Kenwood Potato Peeler

Pan Haggerty is not to be confused with another “Geordie” dish which my grandmother and mother used to make, “Panackelty”, which is similar to Pan Haggerty but is made with potatoes, onions and meat in some form or another – usually bacon, lamb chops or corned beef and is usually baked in the oven and not cooked on top of the stove. 

Pan Haggerty Recipe preparation

Both dishes are born of frugality and the need to feed your family with hearty and nutritious fare, but pan haggerty is the cheaper of the two dishes as it uses cheese and cheese used to be known as “poor man’s meat”, as it was cheaper than meat – not so today I know! 

Pan Haggerty Recipe preparation

As I mentioned before, the family recipe for this dish has never been written down anywhere, although mum thinks she does have an old letter somewhere, where her mum (my grandmother) told her how to make it when she was newly married and living away from home. Although it is often called a “Geordie” dish, it is known throughout the North East, and was very popular in mining communities for a quick and tasty supper for the man of the family. Our family recipe uses Cheshire cheese, but any cheese can be used in this recipe, such as Cheddar, Lancashire or Wensleydale. 

Although it is a one pan meal, it also makes a fabulous accompaniment to other meals such as sausages and pies…….as well as cold cuts and cooked meats. I hope that you enjoy this dish as much as my family have over the years and as Christmas approaches, I can heartily recommend this North Eastern dish for a simple festive supper when served with chutney and pickles, or even for Boxing Day brunch. My lasting memory of this fish is my grandmother cooking this on an old Aga in her country cottage in Northumberland; I hope you create memories as happy as mine when you cook this. 

My Family’s Pan Haggerty Recipe

NOTE: It is hard to apply weights to this recipe, as nanny and mum never used to weigh anything, so I have also added quantities as well as weights)

(Serves 2 as a main meal and 4 as an accompaniment)

Method

  1. Peel and thinly slice the potatoes. (I used my Kenwood potato peeler attachment to peel mine and left a little skin on for texture and vitamins).
  2. Melt the butter and oil in a heavy frying pan, my nanny used to use an old cast iron pan and the heavier the pan the better.
  3. Layer the potatoes, onions and cheese in the pan, seasoning with salt and pepper as you go. Make sure you end up with a layer of potatoes and some cheese on top.
  4. Place a sheet of greaseproof paper on top of the potatoes and then a lid that fits or covers the dish snugly.
  5. Cook over a very low heat for 20 to 30 minutes or until the potatoes and onions are soft.
  6. Place under a pre-heated grill and cook until the top is golden brown and bubbling, then serve straight from the pan with bread, seasonal greens or salad.

 

* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.


 

Like it? Rate it

Click on the star to rate this recipe

comments powered by Disqus

Ingredients

25g (1oz) butter
1 tablespoon vegetable oil
450g to 500g potatoes (3 to 4 large potatoes)
1 large onion, peeled and thinly sliced
100g to 150g (4ozs to 6ozs) Cheshire Cheese, grated
Salt and white pepper

More from this blogger

Latest blogs

Winning Recipe

After much deliberation by our judges who reviewed all the recipes entered into the competition, it has been decided that Mama’s Potato Halloumi Cake recipe by Burcu Musselwhite from Milton Keynes has been selected as the winning entry. Congratulations Burcu.