Pan Haggerty Recipes

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.

Steps:

• Melt the fat over low heat in a heavy frying pan and make sure that it covers the entire surface of the pan.
• Fill the pan with alternate layers of potatoes, onions and cheese, beginning and ending with a layer of potatoes.
• Season each layer with a little salt and pepper.
• Fry gently for about 30 minutes, then broil for 5 to 10 minutes until the top is well browned.
• Serve straight from the frying pan.

Steps:

• Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
• Sauté the onions until cooked down and just starting to go golden.
• Scoop out onions and set aside.
• In the same pan, layer up the vegetable slices with potatoes, reserved onions, carrots and squash. Repeat the layers making sure to end with a potato layer on top.
• Add the stock to the pan and cook on a medium high heat and covered for 15 minutes.
• Take the cover off, reduce the heat and cook uncovered for 10 minutes until most - but not all - of the liquid has reduced.
• Sprinkle the cheese over the top and put until a pre-heated grill for a few minutes until it is melted and started to go golden brown.
• Serve.