Pan Haggerty Recipes

PAN HAGGERTY

Steps:

• Coat an oven proof pan or dish with the 25g of salted butter
• Separate the ingredients into 3 equal portions
• Layer the pan with a third of the potatoes, followed by a third of the onions and cover with a third of the cheese
• Season the layer with the garlic salt, pepper and thyme leaves
• Repeat 3 times in total
• Place in pre-heated oven at 180°C for 50 minutes

EASY NORTHUMBERLAND PAN HAGGERTY

Steps:

• Cut into generous wedges and enjoy.

VEGETARIAN PAN HAGGERTY

Steps:

• Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
• Sauté the onions until cooked down and just starting to go golden.
• Scoop out onions and set aside.
• In the same pan, layer up the vegetable slices with potatoes, reserved onions, carrots and squash. Repeat the layers making sure to end with a potato layer on top.
• Add the stock to the pan and cook on a medium high heat and covered for 15 minutes.
• Take the cover off, reduce the heat and cook uncovered for 10 minutes until most - but not all - of the liquid has reduced.
• Sprinkle the cheese over the top and put until a pre-heated grill for a few minutes until it is melted and started to go golden brown.
• Serve.

PAN HAGGERTY

Steps:

• Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
• Peel the potatoes and onions and slice thinly. Grate the cheese.
• Heat the oil over a medium heat in an ovenproof frying pan.
• Cook the onions for 5 to 10 minutes until softened. Set aside.
• In an ovenproof pan, melt 1 tbsp butter over a medium heat then turn off.
• Start layering the potatoes, starting with a third of the potatoes, third of the onions and a third of the cheese.
• Season with salt, pepper and nutmeg and scatter over some thyme leaves.
• Repeat the process twice more until all the ingredients are used.
• Dot the top with the remaining butter.
• Heat for 5 minutes over a medium heat to start the cooking process.
• Cover the pan with foil or a lid and bake for 40-50 minutes until tender.
• Remove the foil and bake for a further 10 minutes to brown.

PAN HAGGERTY

Steps:

• Melt the fat over low heat in a heavy frying pan and make sure that it covers the entire surface of the pan.
• Fill the pan with alternate layers of potatoes, onions and cheese, beginning and ending with a layer of potatoes.
• Season each layer with a little salt and pepper.
• Fry gently for about 30 minutes, then broil for 5 to 10 minutes until the top is well browned.
• Serve straight from the frying pan.

PAN HAGGERTY POTATOES

Steps:

• Peel the potatoes, cut into very thin slices, rinse under cold water and then pat dry with paper kitchen towel.
• Over a medium-low heat, heat the oil in a non-stick pan which has a lid and which will fit under the grill.
• Add a third of the potatoes and spread in a single layer, then season to taste.
• Add half the onions, half the garlic, half the thyme and spread evenly. Top with one third of the cheese. Then layer the remaining potatoes, onions, garlic and thyme, finishing with a layer of potatoes.
• Cover the pan, cook over a medium heat for 30 minutes or until the base is golden brown, and the potatoes onion and garlic are tender.
• Preheat the grill to medium, top the potatoes with the remaining cheese, place the pan under the grill and grill until the cheese melts and the topping is golden. Garnish with parsley and serve hot.
• Serve as a heart main dish with a salad and steamed vegetables or as a side-dish with grilled chops or kebabs and a salad. If served as a side dish, it would probably serve 5-6.

IRISH PAN HAGGERTY

Steps:

• In an oven-proof skillet over medium heat, heat a small amount of oil or butter and add the onions and a pinch of white sugar. Cook, stirring often, until onions are golden, about 10 minutes. Remove from pan and place in a small bowl. In the same pan, fry the bacon until browned and slightly crisp. Remove from the pan and combine with the onions.
• In the same pan, arrange a layer of sliced potatoes in the bottom of the pan. Sprinkle with 1/3 of the onion/bacon mixture. Add another layer of potatoes and another 1/3 of the onion/bacon mixture. Season lightly with salt and pepper. Add another layer of potatoes and the final 1/3 of the onion/bacon mixture. Top with a final layer of potatoes. Pour about a cup of chicken stock over the potatoes. The goal is to cover the bottom and com up the sides just a bit. You may need a bit more if you skillet is larger.
• Increase the heat to medium high and bring the stock to a boil. Cover the pan with a lid or piece of foil and reduce the heat to low. Simmer for 15 - 20 minutes, or until the potatoes are tender.
• Heat your oven broiler with the rack in the top position. Uncover the pan and place the skillet under the broiler for about 5 minutes, or until the top potatoes have browned. Remover and top with grated cheese. Return to broiler and heat until cheese is melted and browned, about 5 minutes. If you have any excess stock left in the pan, simply spoon it off.