Pan haggerty

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Pan haggerty, the Northumberland version of traditional dish of northeastern England, comprises potatoes, onions and cheese baked in a baking dish, while panackelty, in the Sunderland region, comprises leftover meat cooked slowly with root vegetables. The dish is also sometimes cooked in a frying pan, or made in a large pan and served as a soup, which allows it to be left on the hob and later reheated. This classic dish of layered potato, onions and cheese, slow-cooked in a pan until golden and crispy, will satisfy even the heartiest of appetites. Simple ingredients of potatoes, onion and cheese are budget-friendly and all possible additions, such as bacon, are welcome, but not necessary – the taste of potato in this dish is just gorgeous.


1 tbsp vegetable oil

250g streaky bacon

6 potatoes, thinly sliced into rounds

2 onions, peeled, sliced

5 carrots, peeled, sliced

500ml chicken stock

salt and freshly ground black pepper, to taste

150g cheddar cheese, grated

crusty bread, to serve

pan haggerty


Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3-4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper.

In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper.

Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and freshly ground black pepper.

Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15-25 minutes, or until the potatoes and carrots are tender.

Preheat the grill to high.

Uncover the pan and sprinkle over the grated cheese. Grill for 5-6 minutes, or until the cheese is bubbling and golden-brown.

To serve, spoon the pan haggerty into bowls and serve with some crusty bread to mop up the juices.