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Pan haggerty
Serves: 6 as a side or 4 as a main
Prep time: 25 minsTotal time: 
Pan haggerty
Pan haggerty is a thrifty dish from Northumbria made up of potatoes, onions and cheese. It's definitely more than the sum of its parts. Traditionally it would have used dripping, lard or bacon fat and was cooked and served in a heavy cast-iron pan
Serves: 6 as a side or 4 as a main
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
452Kcal
Fat
22gr
Saturates
11gr
Carbs
48gr
Sugars
6gr
Fibre
48gr
Protein
6gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 25g butter
- 2 tbsp oil, any type
- about 900g potatoes, peeled and thinly sliced
- 2-3 medium onions, thinly sliced
- 125g strong vegetarian cheese, grated (we used cheddar)
Step by step
- Heat 15g butter and the oil in a heavy- based frying pan or shallow casserole, about 21cm base diameter. Add a third of the potatoes to the pan then half the onions and about 50g cheese, seasoning as you go. Repeat layers of potatoes, onions and cheese, then finish with a top layer of potatoes and the rest of the cheese. Dot the last of the butter on top.
- Crumple up a sheet of baking paper and lay it on top, tucking the edges inside the pan. Top with a tight-fitting lid (or use a heavy baking tray if you don’t have a lid). Cook on the hob over a low heat for about 40 minutes or until the veg are soft – pierce with a knife to check. Give the pan a shake occasionally, to make sure that the potatoes aren’t sticking.
- When tender, preheat the grill and turn up the heat under the pan to medium, letting the base crisp up for 5 minutes.
- Finally, pop the pan under the grill to brown the top. Let it settle for a few minutes before cutting into wedges. Serve as a side for sausages or chops, on its own with green veg or salad, or topped with a fried egg or bacon for brunch.