You can't beat the comfort factor of thinly sliced potatoes and onions sizzled together with cheese in a pan.
- Portion size 6 servings
- Credits : Cook Britain
- 2 tablespoons sunflower oil
- 2 onions finely sliced
- 6 medium potatoes peeled and thinly sliced
- 250 mL hot chicken stock or vegetable stock
- 125 g mature Cheddar cheese grated
MethodHeat 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.
To serve: Pan haggerty is great for veggies, or you could serve it with sausages or bacon.
Spuds you'll like: Potatoes hold a special place in this nation's heart, and every regional cuisine seems to offer its own humble way of cooking these earthy staples. Pan haggerty, cooked in one heavy pan, dates back to the Industrial Revolution, when it was a cheap and delicious way to fill the bellies of workers in the old pit towns of Northumberland. This rustic dish has been gentrified over time, and you'll now find versions including bacon, ham or sausage.
Nutritional facts Per serving: about
- Sodium 400 mg
- Calories 298.0