You can’t beat the comfort factor of thinly sliced potatoes and onions sizzled together with cheese in a pan.
Potatoes hold a special place in the 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.
- Prep time 20 minutes
- Cooking time 40 minutes
- Portion size 6 servings
Heat 1 tbsp sunflower oil in a large, ovenproof, lidded sauté 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.
Nutritional facts Per serving: about
- Calories 298
- Total fat 11.3 g
- Saturated fat 5 g
- Sodium 400 mg
- Sugars 4.5 g