Pan Haggerty Fried Pots Onions Cheese Recipes
NORTHUMBERLAND PAN HAGGERTY - VEGETARIAN CHEESE AND POTATO BAKE
I grew up with this, as well as the meat version which is called Panackelty, (Recipe #423393). It is a cheap and cheerful supper dish, that would satisfy the hungriest of workers and families. Layers of potatoes are fried with onions and cheese for a delectable supper dish, and one of my all time favourites. Historical note: This is a traditional Northumberland supper dish which is said to have taken its name from the French 'Hachis', meaning to chop or slice. Traditionally Pan Haggerty is always served directly from the pan in which it is cooked.
Provided by French Tart
Categories Savory Pies
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 466.1, Fat 12.9, SaturatedFat 8.1, Cholesterol 39.8, Sodium 260.2, Carbohydrate 71.8, Fiber 9.4, Sugar 6.2, Protein 17.7
PAN HAGGERTY POTATOES
A classic British potato dish from Northumberland, originally made with lard. The original recipe had Lancashire cheese, "a creamy-white cheese with a crumbly texture and tangy taste" but Cheddar or Gruyere are acceptable alternatives. I've listed Cheddar in the ingredients. I've also added garlic and thyme. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the potatoes, cut into very thin slices, rinse under cold water and then pat dry with paper kitchen towel.
- Over a medium-low heat, heat the oil in a non-stick pan which has a lid and which will fit under the grill.
- Add a third of the potatoes and spread in a single layer, then season to taste.
- Add half the onions, half the garlic, half the thyme and spread evenly. Top with one third of the cheese. Then layer the remaining potatoes, onions, garlic and thyme, finishing with a layer of potatoes.
- Cover the pan, cook over a medium heat for 30 minutes or until the base is golden brown, and the potatoes onion and garlic are tender.
- Preheat the grill to medium, top the potatoes with the remaining cheese, place the pan under the grill and grill until the cheese melts and the topping is golden. Garnish with parsley and serve hot.
- Serve as a heart main dish with a salad and steamed vegetables or as a side-dish with grilled chops or kebabs and a salad. If served as a side dish, it would probably serve 5-6.
Nutrition Facts : Calories 254.8, Fat 12.9, SaturatedFat 6.5, Cholesterol 29.8, Sodium 184.7, Carbohydrate 25.6, Fiber 3.2, Sugar 2.3, Protein 9.9
PAN-FRIED ONION CHEESEBURGER
I make these burgers with caramelized onions and sharp Cheddar cheese. I serve them on brioche buns and eat them plain. Hubby likes to add lettuce, pickles, tomatoes, and more fresh onions! With or without all of the topping, they are delicious.
Provided by Yoly
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Place ground beef in a bowl and season with Worcestershire sauce, salt, and pepper. Mix thoroughly and shape into 3 balls. Set aside.
- Melt butter in a large skillet. Add onion and cook until onions start to brown, 5 to 7 minutes. Remove from the skillet. Add 3 ground beef balls to the same skillet and flatten with a cast iron press or a heavy spatula. Evenly top each patty with onions and cook for 3 to 4 minutes more.
- Carefully flip patties over so that the onions are now on the bottom, pressing once again with cast iron press or heavy spatula. Top each with a slice of cheese and cook until cheese is melted and burgers have reached the desired doneness, 3 to 4 minutes. Serve on brioche buns.
Nutrition Facts : Calories 621 calories, Carbohydrate 31.3 g, Cholesterol 145 mg, Fat 37.3 g, Fiber 2.2 g, Protein 38.5 g, SaturatedFat 18.3 g, Sodium 659.7 mg, Sugar 2.8 g
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