Pan Haggerty. This pan haggerty recipe uses just potatoes, onions, and cheese but sometimes it also is made with a little bit of cabbage as well. This is an excellent way to get kids to eat vegetables without them realizing. Pan haggerty is a traditional one-pot wonder or bacon, potatoes and carrots, perfect for warming you up on a cold evening.

A lovely winter warmer which works well as an accompaniment to most meats or served for breakfast with crispy bacon and a fried egg. Pan Haggerty originates the area of England that I am from, the North East. It is a traditional side dish that is a vegetarian version of Panackelty that is made of corned beef and root vegetables which is a dish that originates from my home town and that recipe will be coming soon. You can have Pan Haggerty using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pan Haggerty

It's 1 tbsp of olive oil or dripping.
Prepare 8 rashers of smoked streaky bacon or 4 pieces of back bacon.
It's 4 of medium or 2 large potatoes, I also added some sweet potato.
Prepare 1 of large onion, peeled.
You need 2-3 of carrots, peeled.
It's 300 ml of chicken stock.
Prepare of Black pepper.
It's 80 g of cheddar cheese (or other), grated.
You need of Paprika.

Pan Haggerty is a great side-dish for dinner or next to some eggs for a weekend breakfast (or breakfast for dinner). Of course, it's also perfectly acceptable to just sit down with a bowl of it all on it's own. Irish Pan Haggerty is a delicious twist on a classic Northumberland potato dish. Layers of potatoes, onions and Dubliner cheese are cooked together to create a spectacular dish.

Pan Haggerty instructions

Finely slice the potatoes, onion and carrots..
Fry the bacon in the oil or dripping in a heavy based frying pan; if streaky until crisp, if back just to release the fat and meat juices..
Remove the pan from the heat and take out the bacon. Add a layer of potatoes to the base of the pan, then a layer of onions, then carrots..
Place the bacon rashers on top of the carrots then add the rest of the onions and carrots, finishing with a layer of potato..
Add plenty of black pepper (you don't need salt because it's in the bacon, stock and cheese), then pour in the hot chicken stock until it just reaches the top layer of potatoes. Cover and cook on a medium heat so the stock is bubbling. Remove the lid so the liquid can evaporate once the potatoes are nearly cooked..
When the liquid is nearly absorbed and the potatoes are very soft, sprinkle the grated cheese on top. When melted into the potatoes, sprinkle with paprika and serve. Modern recipes say put it under the grill after you've added the cheese, but I prefer to stick with the simplicity of a single pan bubbling on the stove top until done. Eat while steaming hot..

It's easy to make and will definitely wow those at your St. This amazing dish uses only a few ingredients. Pan Haggerty recipe: Pan Haggerty is from Lancashire no matter what those folks in Northumberland tell you and is a dish that can feed a hungry family very inexpensively, which was why it was invented in the first place. Pan Haggerty was a cheap way to fill stomachs, but a tasty one besides, and a dish that can be prepared on the most simple of cooking ranges. Pan haggerty, cooked in one heavy pan, dates back to the Industrial Revolution, when it was a cheap and delicious way to fill the bellies of workers in the old pit towns of Northumberland.