My husband called me really excited from work the other day. Someone had brought in a cookbook (who knew guys are reading cookbooks at work!?) Anyway, he had a recipe that he wanted to bring home for me….something called “Pan Haggerty.” The reason he was so excited is because our last name is Haggerty!
I thought he was joking about this Pan Haggerty recipe until he brought the whole cookbook home and opened up right to the page of a delicious looking dish of potatoes, onions, and cheese. There was no information in the book about where the recipe got its name, so I jumped online to do some research. Where did it get it’s name? My research found that the root of the word Haggerty comes from a French word “hache” which means “chopped.”
I found out that Pan Haggerty has its roots in British cooking. It originated in Northumberland, which borders Scotland. It was a cheap meal to make but was very filling and tasty. It is traditionally slow cooked and then served right out of the pan. I cut mine up like slices of pie.
I made the recipe exactly the way I found it in the cookbook. After making it, I realized there were definitely some changes I would make the next time around. I found the bottom too greasy because of the amount of oil and butter that the recipe called for. I would use a vidalia onion for a sweeter taste, rather than the red onion I used. And I would definitely add more cheese than the original recipe mentioned!
Here is my adapted recipe. I haven’t made it this way yet, but I’m pretty confident that it will turn out great the next time I make it!!! Feel free to experiment as well… a lot of recipes online added things like bacon to it!
Recipe for Pan Haggerty
- 1 vidalia onion
- 2 medium sized russett potatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 crushed garlic cloves
- 8 oz block of extra sharp cheddar cheese grated
- 3 tablespoons fresh chopped chives
- Salt and pepper
- Wash and peel your potatoes.
- Thinly slice your potatoes.
- Peel your onion. Cut into halves and then thinly slice your onions.
- Get a medium to large-sized nonstick frying pan. (I used a 10-inch omelette pan)
- Heat the oil and butter in your pan and then remove it from the heat.
- Start creating layers: Start with a layer of potatoes, followed by layers of onion slices ,garlic, chives, and salt and pepper. Repeat this again until all ingredients are used up. I ended up doing three sets of layers. Top it off with a little more cheese.
- Cover your pan with a lid or with foil and cook on low to medium heat for about 30 minutes or until the potatoes and onions are tender.
- Preheat the broiler in your oven to hot.
- Uncover your pan (cover the handle with foil to protect it) and then place the pan right into the oven to brown the top of the food. (I put it in for about 5 minutes or so. Keep an eye on it or it might burn!)
Recipe Adapted from:
Slow Cooker Onepot & Casserole Cookbook by Catherine Atkinson & Jenni Fleetwood