About this recipe:It's a basic and easy recipe for panhaggerty. Potatoes, onions and cheese. You could add cabbage, chopped ham or bacon too. Also it's good for leftovers so don't worry if there's too much. Just pop it in the microwave for a minute or two depending on your portion.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
First off peel the potatoes and chop them width-ways. You can either have them thick slices or thin depending on your preference (thin slices take less time to cook). Rinse them in a strainer.
Now put the potatoes in a pan of water so the water just covers them. Put them on a high light and watch for them to boil.
While the taters are a-cooking chop an onion, again people have different tastes so you can chop the onion how you like. I prefer a finely chopped onion. Put olive oil in a pan WITH A METAL HANDLE - it's a must for when it goes under the grill. Heat the oil and add the onions on a high light. Stir every few minutes.
When the potatoes start to boil turn them to the lowest light and leave.
Grate the cheese while the potatoes simmer and the onions caramelise. Some people prefer it cheesy others not so much, you know what you like so grate enough for you. Some cheese thins easily, but if it's mature then less is more.
Stab the potatoes with a fork or knife to see if they're soft. If they are, turn off the hob and wait for the onions. If the onions are done too, turn them both off and strain the potatoes. Then 'pour' the tatties onto the onion in the pan and add the cheese. Make sure all the taters are covered and put under the grill.
When the cheese melts and goes golden. Take it out and serve!