PAN HAGGERTY
A frugal dish of layered potatoes, onions and cheese baked with butter in the oven.
Provided by Amanda
Categories Breakfast Lunch Main Course
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 355 kcal, Carbohydrate 37 g, Protein 12 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 1378 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
EASY NORTHUMBERLAND PAN HAGGERTY
Steps:
- Cut into generous wedges and enjoy.
Nutrition Facts : Calories 302 kcal, Carbohydrate 21 g, Cholesterol 59 mg, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, Sodium 231 mg, Sugar 3 g, Fat 22 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
PANHAGGERTY RECIPE - (5/5)
Provided by HeatherS
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F/175°C (Gas Mark 4). Melt half the butter or bacon fat in a large ovenproof skillet, preferably cast-iron, over low heat. Fry the bacon, stirring frequently, for 10 to 15 minutes, or until crisp. Remove the bacon from the skillet with a slotted spoon and set aside to drain on paper towels. Cook the onions in the same skillet for 6 to 8 minutes, or until they soften but don't brown, then remove them from the skillet and add to bacon, mixing the onions and bacon together. Remove the pan from the heat, then carefully lay a thin layer of potatoes, about a third of them, on bottom of the pan so that they completely cover it. Season it lightly with salt and pepper. Cover with a layer of onions and bacon, about half of them, then a layer of cheese, about a third of it. Add a layer of half the remaining potatoes and season lightly with salt and pepper. Cover with a layer of all the remaining onions and bacon, then a layer of about half of the remaining cheese. Finish with a layer of the remaining potatoes and season lightly with salt and pepper. Dot or drizzle the remaining butter or bacon fat over the final layer of potatoes; then bake for 45 minutes. When dish is done, top with the reserved cheese and put under the broiler for 3 to 4 minutes until the cheese has melted and begun to brown.
VEGETARIAN PAN HAGGERTY
Pan Haggerty is a traditional home cooking British dish. It is one of those recipes where everybody's mother had a different version they make but the concept is the same. Which is making a little bit of meat go a long way by padding it out with cheaper root vegetables. I am trying to eat less meat so came up with this vegetarian version for the vegetarian food blog I run at weekendcarnivore.com . Serve with some good bread and this is a one pot meal.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 343.5, Fat 17.7, SaturatedFat 9.4, Cholesterol 41.3, Sodium 258.3, Carbohydrate 37.9, Fiber 6.1, Sugar 7.1, Protein 10.3
PAN HAGGERTY RECIPE - (4.4/5)
Provided by HeatherS
Number Of Ingredients 5
Steps:
- Heat 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. Per serving 298cals,113gfat,5g sat fat, 4.5 g total sugars, 400 mg sodium
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IRISH PAN HAGGERTY POTATOES | SEASONS AND SUPPERS
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5/5 (3)Total Time 45 minsCategory Side DishCalories 151 per serving
- In an oven-proof skillet over medium heat, heat a small amount of oil or butter over medium heat 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 in the bowl with the reserved onion.
- In the same pan used to cook the bacon, arrange a layer of the 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 bacon/onion mixture. Season lightly with salt and pepper (remember the chicken stock will add some salt to this dish, as well). 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 come up the sides just a bit. You may need a bit more than a cup if your skillet is larger.
- Increase the heat to medium high and bring the stock to a boil. Cover the pan with a lid or a piece of tin foil and reduce the heat to a low. Simmer for 15-20 minutes, or until the potatoes are tender (test by inserting a sharp knife into it. It should pass easily, without resistance..
- 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. Remove and top with grated cheese. Return to the broiler and heat until cheese is melted and browned, about 5 minutes more. To serve, cut wedges from the pan. (If you have any excess stock left in the bottom of the pan, simply spoon it off).
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