Irish Pan Haggerty Recipes
PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES
My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.
Provided by French Tart
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
- Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
- Serve hot with fresh green vegetables.
Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7
IRISH PAN HAGGERTY
Irish Pan Haggerty is a delicious Irish twist on a classic Northumberland potato dish using Dubliner cheese. It's easy to make and will definitely wow those at your St. Patrick's Day gathering.
Provided by Chula King
Categories Side Dish
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 400° F.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add onions, and cook until soft, but not browned, about 15 minutes.
- Melt 2 tablespoons butter In a 10-inch oven proof skillet over medium heat. Remove from heat. Arrange 1/3 of the potatoes in a layer, overlapping the slices. Top with half of the onions, and half of the cheese, Sprinkle on 1/4 teaspoon salt and half of the pepper. Repeat layering with half of remaining potatoes, the rest of the onions, and the rest of the cheese. Sprinkle with remaining salt and pepper.
- Top with remaining potatoes. Heat over medium heat for 15 minutes or until bottom starts to brown.
- Top with piece of parchment paper, and press down to compact the layers. Bake at 400° F for 15 minutes. Remove from oven; top with piece of parchment paper, and press down to compact the layers. Return to oven for 15 more minutes. (See Tip 3)
- Using a silicon spatula, loosen the edges and bottom of the Irish Pan Haggerty from the pan. Quickly flip onto a cutting board. Cut into wedges and serve. (See Tip 4)
- Yield: 4 servings.
Nutrition Facts : Calories 356 kcal, Carbohydrate 38 g, Protein 11 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 479 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
PAN HAGGERTY
When it comes to traditional Geordies recipes, they don't get much more local than Pan Haggerty! This authentic recipe is a winning winter warmer!
Provided by North East Food
Categories Main Course
Time 1h
Number Of Ingredients 5
Steps:
- Coat an oven proof pan or dish with the 25g of salted butter
- Separate the ingredients into 3 equal portions
- Layer the pan with a third of the potatoes, followed by a third of the onions and cover with a third of the cheese
- Season the layer with the garlic salt, pepper and thyme leaves
- Repeat 3 times in total
- Place in pre-heated oven at 180°C for 50 minutes
EASY NORTHUMBERLAND PAN HAGGERTY
Steps:
- Cut into generous wedges and enjoy.
Nutrition Facts : Calories 302 kcal, Carbohydrate 21 g, Cholesterol 59 mg, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, Sodium 231 mg, Sugar 3 g, Fat 22 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
IRISH PAN HAGGERTY
Potatoes, Layered with crispy bacon and caramelized onions, topped off with a generous layer of melted cheese.
Provided by coffee31807
Categories European
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- In an oven-proof skillet over medium heat, heat a small amount of oil or butter and add the onions and a pinch of white sugar. Cook, stirring often, until onions are golden, about 10 minutes. Remove from pan and place in a small bowl. In the same pan, fry the bacon until browned and slightly crisp. Remove from the pan and combine with the onions.
- In the same pan, arrange a layer of sliced potatoes in the bottom of the pan. Sprinkle with 1/3 of the onion/bacon mixture. Add another layer of potatoes and another 1/3 of the onion/bacon mixture. Season lightly with salt and pepper. Add another layer of potatoes and the final 1/3 of the onion/bacon mixture. Top with a final layer of potatoes. Pour about a cup of chicken stock over the potatoes. The goal is to cover the bottom and com up the sides just a bit. You may need a bit more if you skillet is larger.
- Increase the heat to medium high and bring the stock to a boil. Cover the pan with a lid or piece of foil and reduce the heat to low. Simmer for 15 - 20 minutes, or until the potatoes are tender.
- Heat your oven broiler with the rack in the top position. Uncover the pan and place the skillet under the broiler for about 5 minutes, or until the top potatoes have browned. Remover and top with grated cheese. Return to broiler and heat until cheese is melted and browned, about 5 minutes. If you have any excess stock left in the pan, simply spoon it off.
Nutrition Facts : Calories 239.1, Fat 7.1, SaturatedFat 3.7, Cholesterol 16, Sodium 283.8, Carbohydrate 35.7, Fiber 4.2, Sugar 2.8, Protein 9
More about "irish pan haggerty recipes"
IRISH PAN HAGGERTY POTATOES | SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 45 minsCategory Side DishCalories 151 per serving
- In an oven-proof skillet over medium heat, heat a small amount of oil or butter over medium heat and add the onions and a pinch of white sugar. Cook, stirring often, until onions are golden, about 10 minutes. Remove from pan and place in a small bowl. In the same pan, fry the bacon until browned and slightly crisp. Remove from the pan and combine in the bowl with the reserved onion.
- In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Sprinkle with 1/3 of the onion/bacon mixture. Add another layer of potatoes and another 1/3 of the bacon/onion mixture. Season lightly with salt and pepper (remember the chicken stock will add some salt to this dish, as well). Add another layer of potatoes and the final 1/3 of the onion/bacon mixture. Top with a final layer of potatoes. Pour about a cup of chicken stock over the potatoes. The goal is to cover the bottom and come up the sides just a bit. You may need a bit more than a cup if your skillet is larger.
- Increase the heat to medium high and bring the stock to a boil. Cover the pan with a lid or a piece of tin foil and reduce the heat to a low. Simmer for 15-20 minutes, or until the potatoes are tender (test by inserting a sharp knife into it. It should pass easily, without resistance..
- Heat your oven broiler with the rack in the top position. Uncover the pan and place the skillet under the broiler for about 5 minutes, or until the top potatoes have browned. Remove and top with grated cheese. Return to the broiler and heat until cheese is melted and browned, about 5 minutes more. To serve, cut wedges from the pan. (If you have any excess stock left in the bottom of the pan, simply spoon it off).
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- Perfectly Creamy Mashed Potatoes. If you only enjoy mashed potatoes during the holidays, you're really missing out the rest of the year. This perfectly creamy recipe is the most basic preparation.
- Fluffy Mashed Potatoes and Carrots. Mix up the standard mashed potatoes by adding a few colorful root vegetables, for both a pretty presentation and a more flavorful dish.
- Twice-Cooked Chips. Frying these twice-cooked chips a second time gives them that crispy exterior and soft interior we all love so much. These chips—or fries as we call them stateside—take a little more time to make, but we think you'll agree: They're well worth that extra step.
- Basic Roast Potatoes. Roasting red-skinned potatoes with plenty of garlic yields a crispy, earthy side for steak, chicken, or your favorite protein. Adjust the amount of garlic to your taste, and don't forget the chopped parsley; it adds a pretty pop of color and herbal element.
- Perfect Homemade French Fries. In the UK, they call French Fries "chips," but by any name, these easy homemade fries will make you swear off the frozen version forever.
- Bangers and Mash. If you cook the sausage portion of bangers and mash too quickly, you'll discover where the name comes from, as the meat explodes with a "bang!"
- Creamy Potato Gratin. Yes, potatoes can serve as a main dish if you bake them into a luscious, creamy gratin. The secret to satisfaction is plenty of milk and cream, plus at least two types of cheese.
- Dublin Potato Coddle. This delicious and hearty Dublin potato "coddle" is popular in Dublin, hence its name. It's a hearty and filling stew-like meal, with bacon, sausage, carrots, and potatoes.
- Shepherd's Pie. Did you know that shepherd's pie must use lamb, or it's called cottage pie instead? Use either ground or finely-minced lamb in this savory, filling dish that can serve a crowd.
- Traditional Colcannon. In the British isles, Colcannon makes use of two of their most signature veggies: potatoes and cabbage. The result is a hearty, starchy side that dates back to at least 1875, but perhaps even earlier.
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