Pan haggerty

Pan haggerty


4 people made this

About this recipe: This classic Northumberland dish of layered potato, onions and cheese, slow-cooked in a pan until golden and crispy, will satisfy even the heartiest of appetites.

Maggie Pannell

Serves: 4 

  • 25g butter
  • 1 tbsp vegetable oil
  • 100g mature Cheddar, grated
  • 450g potatoes, peeled and thinly sliced
  • 2 onions, thinly sliced
  • salt and freshly ground black pepper

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Heat the butter and oil in a large heavy-based frying pan (preferably non-stick) until melted. Remove the pan from the heat and swirl the fat around the base and slightly up the sides to coat evenly.
  2. Set aside 25g of the cheese. Layer up the potatoes, onions and remaining cheese, starting and finishing with a layer of potatoes and seasoning between each with salt and pepper.
  3. Put the pan over a low heat, cover and gently cook for 30–35 minutes or until the potatoes and onions are tender when pierced with the tip of a sharp knife. Turn up the heat a little for the last 5–10 minutes to brown and crisp the bottom.
  4. Uncover the pan and sprinkle the top with the reserved cheese. Cook under a preheated, moderate grill for 4–5 minutes or until the cheese is browned and bubbling. (If your pan is not suitable for placing under the grill, carefully turn the cake over on to a plate, then slide it back into the pan, greased with a little more butter. Sprinkle with cheese and continue cooking for about 10 minutes or until golden brown on the reverse side.) Cut into wedges and serve hot.


Use firm-fleshed potatoes such as Desirée for this dish, as they will keep their shape during cooking. * If liked, instead of the cheese topping, scatter some chopped, smoked streaky bacon or lardons over the top and grill as before until crispy and browned. * For a really traditional flavour, use beef dripping for frying.

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