Pan Haggerty

Pan Haggerty

Ready in 45 minutes
9 review(s) averaging 4.1. 75% would make again

Top-ranked recipe named "Pan Haggerty"

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A traditional English dish, pan haggerty is essentially thinly sliced potato and onion, layered with cheese in a skillet, cooked on the stove-top over low heat and given a bubbling brown finish under the broiler. Some variations also include bacon or canned corned beef. This quick, easy to make dish is rich, filling and delicious -- it's crunchy and golden on the bottom, soft and gooey in the middle, cheesy and bubbling on the top. Leftovers will keep for a couple of days in the fridge and are great cold or reheated. I like them, at room temperature, with a simple green salad and a sharp vinaigrette.

"My stepsisters grandmother was English and often made this for use when we were kids. I served this with our pork chop dinner and it was a HUGE hit! Thank you so much for this delicious recipe."

- shilohann

Ingredients

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2 tablespoons Butter
1 tablespoon vegetable oil or bacon drippings
1 pound Yukon Gold or russet potatoes,; peeled and thinly sliced
2 medium sweet onions,; peeled and thinly sliced
4 ounces sharp cheddar or Lancashire cheese,; grated, (up to 6)
Salt and fresh ground black pepper,; to taste

Original recipe makes 4

Servings  

Preparation

Heat a large heavy-bottomed ovenproof skillet on the stove top over medium heat. Add butter and oil or bacon drippings. Once melted, swirl to combine, then remove skillet from heat and begin layering potatoes, onions and cheese into skillet, starting with potatoes and ending with cheese. Season each layer of potato and onion with a bit of salt and black pepper.

Return skillet to burner, cover with lid, and reduce heat to medium low. Cook, covered, until potatoes and onions are crispy tender when tested with the tip of a sharp knife, about 25 to 30 minutes. Preheat broiler about 5 minutes before end of cooking time.

Uncover skillet and sprinkle with additional cheese, if desired. Transfer skillet to broiler, and cook until top is nicely browned and bubbly. Remove from broiler and let sit for a few minutes before serving from the skillet. Serve with a dollop of sour cream, if desired.

Credits

Added on Award Medal
Verified by stevemur

photo by sgrishka sgrishka

BRILLIANT!!!!! I'm a novice and it worked perfectly, tasted like heaven!! photo by Lauralauralor Lauralauralor

photo by sgrishka sgrishka

photo by sgrishka sgrishka

Calories Per Serving: 321 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Meh. Too greasy.
kcuedek 2 years ago
This was easy and tasty! Used Gouda cheese and ham in this recipe.
cook368 2 years ago
Very simple and really good!
nathanmena 2 years ago
It's actually called 'Pan-anglty' and is a leftover from the war , when rations only gave you a bag of onions, potatoes , and a can of corned beef .
Gizmod420 3 years ago
My stepsisters grandmother was English and often made this for use when we were kids. I served this with our pork chop dinner and it was a HUGE hit! Thank you so much for this delicious recipe.
shilohann 3 years ago
this was so simple to make and tasted amazing!
Lauralauralor 4 years ago
Great stuff. Used some left over pork from the night before and it worked great. Two days later we put a fried egg on top of the warmed left overs and had it for breakfast.
Madcowpirate 5 years ago
This sounds absolutly fattening....I can't wait to try
megscookin 5 years ago
[I posted this recipe.]
sgrishka 6 years ago
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