Pan Haggerty Recipe
A traditional North East potato and cheese dish cooked in one pan until golden and crisp underneath.
Servings: 4 people
Equipment
- 1 Large heavy-based frying pan or cast iron skillet
- 1 Lid or foil
- 1 Sharp knife
- 1 Spatula or fish slice
Ingredients
- 2 tbsp dripping or vegetableoil
- 900 g floury potatoes (about 5–6 medium, such as Maris Piper or King Edward)
- 250 g onions (1 large onion or 2 small)
- 200g mature cheddar cheese grated
- salt and freshly ground black pepper to season
Instructions
- Peel and thinly slice the potatoes and onions
- Heat the dripping or oil in a large heavy-based frying pan over a gentle to medium heat.
- Layer half of the potatoes in the pan and season well. Scatter over half the onions and some of the cheese. Press down gently.
- Repeat with the remaining potatoes, seasoning again, then add the remaining onions and cheese. Press gently to settle the layers.
- Cover and cook gently for 25–30 minutes until the potatoes are tender and the base is golden. Adjust the heat if needed to prevent burning.
- Finish under a preheated grill until the top is golden and bubbling, or carefully invert onto a plate and slide back into the pan to crisp the other side.
- Allow to rest for a few minutes before slicing and serving.
Notes
- Floury potatoes give the best texture.
- The exact amount of potatoes may vary depending on your pan size. Two layers are usually sufficient.
- Reheat in a frying pan to restore crispness.