Pan Haggerty taken from Yorkshire Cooking with Mrs Simkins
This traditional potato dish can be traced back mainly to the northern counties of England: Lancashire, Yorkshire, Cumbria, Durham, and Northumberland
Originally, pan haggerty was made on the hob in a single pan which was then taken to the table. If the household budget didn’t run to plates, everybody could help themselves straight from the pan.
Some say the name may originally have come from the old English word for the cooking pan itself: panhin . Haggerty may also be something to do with the ragged hash-like look of the finished dish.
For tastiest results, pre-cook the potatoes and onions as follows and bake in the oven instead: the flavours blend beautifully together and then you can guarantee the potatoes will be really soft and cooked through.
For 2-4 servings
- 700-800g (1½ lbs) cold boiled potatoes sliced, not too thinly
- 1large onion, sliced
- 1-2 tablespoons vegetable oil
- Freshly ground black and ground white pepper and a little salt
- Around 50g (2oz) grated cheese
Preheat oven to 180C (fan oven) gas mark 6 or equivalent.
You will need a buttered oven proof dish
Fry the onions slowly until soft and turning golden.
Arrange half the potatoes on the dish; season and spread the onions over.
Cover with the remaining potatoes and season again.
Bake for 15 minutes, remove from the oven and scatter with cheese. Return to the oven for a further 10-15 minutes. Serve immediately. Fabulous!