Pan Haggerty Recipe 445

PAN HAGGERTY

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.

IRISH PAN HAGGERTY

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.

NORTHUMBERLAND PAN HAGGERTY - VEGETARIAN CHEESE AND POTATO BAKE

Steps:

• Thinly slice the potatoes with a mandolin; also slice the onions and cheese as thinly as possible. Add the butter to a large frying pan and melt on low heat. When the butter is just melted, remove the pan from the heat and place alternating layers of potatoes, onions and cheese in the pan (reserving a little cheese for the topping), seasoning between each layer.
• Cover and cook gently for about half an hour until the potatoes and onions are cooked through. Add the remaining cheese on top, season and place under a pre-heated grill. Cook until the topping is golden brown and bubbling then serve straight from the pan.
• Serve with salad or steamed greens.

IRISH PAN HAGGERTY

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.

PAN HAGGERTY

Steps:

• Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
• Peel the potatoes and onions and slice thinly. Grate the cheese.
• Heat the oil over a medium heat in an ovenproof frying pan.
• Cook the onions for 5 to 10 minutes until softened. Set aside.
• In an ovenproof pan, melt 1 tbsp butter over a medium heat then turn off.
• Start layering the potatoes, starting with a third of the potatoes, third of the onions and a third of the cheese.
• Season with salt, pepper and nutmeg and scatter over some thyme leaves.
• Repeat the process twice more until all the ingredients are used.
• Dot the top with the remaining butter.
• Heat for 5 minutes over a medium heat to start the cooking process.
• Cover the pan with foil or a lid and bake for 40-50 minutes until tender.
• Remove the foil and bake for a further 10 minutes to brown.

PAN HAGGERTY RECIPE - (4.4/5)

Steps:

• Heat 1 tbsp sunflower oil in a large, ovenproof, lidded saute pan over medium heat. Add the onions and fry for 10 minutes, until softened but not coloured. Remove from the pan and set aside. Heat the remaining 1 tbsp oil in the pan and arrange half the potatoes in an even layer, overlapping, in the pan. Top with the cooked onions and, finally, the rest of the potatoes, seasoning with salt and freshly ground black pepper between each layer. Pour the hot stock over the top, place over medium heat and bring to the boil. Cover with a lid and simmer for 15 to 20 minutes, until just tender. Preheat the grill (broiler) to high. Remove the lid, sprinkle over the cheese, then grill for 5 to 7 minutes, until the cheese is bubbling and golden brown. Spoon the pan haggerty onto serving plates. Great served with crusty bread. Per serving 298cals,113gfat,5g sat fat, 4.5 g total sugars, 400 mg sodium

PANHAGGERTY RECIPE - (5/5)

Steps:

• Preheat the oven to 350°F/175°C (Gas Mark 4). Melt half the butter or bacon fat in a large ovenproof skillet, preferably cast-iron, over low heat. Fry the bacon, stirring frequently, for 10 to 15 minutes, or until crisp. Remove the bacon from the skillet with a slotted spoon and set aside to drain on paper towels. Cook the onions in the same skillet for 6 to 8 minutes, or until they soften but don't brown, then remove them from the skillet and add to bacon, mixing the onions and bacon together. Remove the pan from the heat, then carefully lay a thin layer of potatoes, about a third of them, on bottom of the pan so that they completely cover it. Season it lightly with salt and pepper. Cover with a layer of onions and bacon, about half of them, then a layer of cheese, about a third of it. Add a layer of half the remaining potatoes and season lightly with salt and pepper. Cover with a layer of all the remaining onions and bacon, then a layer of about half of the remaining cheese. Finish with a layer of the remaining potatoes and season lightly with salt and pepper. Dot or drizzle the remaining butter or bacon fat over the final layer of potatoes; then bake for 45 minutes. When dish is done, top with the reserved cheese and put under the broiler for 3 to 4 minutes until the cheese has melted and begun to brown.