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.
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.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4|
|Calories from Fat: 155 (48%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 46.9mg||14 %|
|Sodium 296mg||10 %|
|Potassium 698.2mg||18 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 28.5g|
|Protein 10.7g||15 %|
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Calories per serving: 321
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