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Pan haggerty A winning combination of potatoes, onions and cheese Recipe for Pan haggerty, contributed by Mike Lewis This is a traditional dish from Northumberland, in the very north of England. It's not widely known outside that county, which is a pity given how good it tastes. To my mind, any recipe that combines potatoes, onions and cheese will produce good results, and this is no exception. The quantities given here will make about four portions. You can serve pan haggerty on its own as a light lunch or a filling snack, or as an accompaniment to just about any dish where you might otherwise serve potatoes.
Oven: Pre-heat to 440F (220C) Boil the potatoes in salted water for about 20 minutes or until they just begin to soften. Drain off the water and cut the potatoes into large chunks. Heat 1 tablespoon of oil in a frying pan. Sautee the onions in the oil for about five minutes. Add the onions to the potatoes. Heat about half the remaining oil in a heavy oven-proof dish. Add half the potato mixture, pressing down firmly so that it covers the base. Scatter the grated cheese on top, then add the remaining potato mixture. Bake for about 15 minutes. Remove the pan from the oven. Using a spatula or knife, loosen the sides of the mixture as much as possible. The next step is a bit tricky. You're going to turn the mixture over and return it to the pan. The easiest way to do that is to place a baking sheet over the top of the pan, and then lift the pan with the sheet and flip it over. With luck the mixture will fall out and stay intact, but don't worry if it comes apart. Add the remaining oil to the pan, then return the potato mixture to the pan so that the top is now on the bottom. Again, press it down firmly so that it covers the base. Bake for a further 15 minutes or until the top is golden brown. Recipe for Pan haggerty (November 2008)
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