Best 6 Panhaggerty Recipes
Panhaggerty is a classic Scottish dish that combines the flavors of creamy leeks, tender lamb, and fluffy mashed potatoes. Originally a humble dish made with leftover lamb, it has evolved into a hearty and comforting meal enjoyed by people of all ages. Panhaggerty is typically served hot, with a side of fresh greens or a crisp salad.
This article provides three variations of the panhaggerty recipe:
1. **Traditional Panhaggerty:** This recipe stays true to the classic preparation, featuring succulent lamb, leeks, and a creamy sauce, topped with a layer of fluffy mashed potatoes.
2. **Seafood Panhaggerty:** For a lighter take on the dish, this recipe uses a variety of seafood, such as salmon, shrimp, and mussels, simmered in a flavorful broth. It's then topped with a cheesy potato crust.
3. **Vegetarian Panhaggerty:** This meatless version offers a hearty and flavorful alternative, combining roasted vegetables, such as carrots, parsnips, and sweet potatoes, with a creamy sauce. It's topped with a crispy potato crust.
All three recipes include detailed instructions, ingredient lists, and cooking times to ensure a perfect panhaggerty every time. Whether you prefer the traditional lamb version, a seafood twist, or a vegetarian option, this article has a recipe that will satisfy your taste buds.
PAN HAGGERTY
A frugal dish of layered potatoes, onions and cheese baked with butter in the oven.
Provided by Amanda
Categories Breakfast Lunch Main Course
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
- Peel the potatoes and onions and slice thinly. Grate the cheese.
- Heat the oil over a medium heat in an ovenproof frying pan.
- Cook the onions for 5 to 10 minutes until softened. Set aside.
- In an ovenproof pan, melt 1 tbsp butter over a medium heat then turn off.
- Start layering the potatoes, starting with a third of the potatoes, third of the onions and a third of the cheese.
- Season with salt, pepper and nutmeg and scatter over some thyme leaves.
- Repeat the process twice more until all the ingredients are used.
- Dot the top with the remaining butter.
- Heat for 5 minutes over a medium heat to start the cooking process.
- Cover the pan with foil or a lid and bake for 40-50 minutes until tender.
- Remove the foil and bake for a further 10 minutes to brown.
Nutrition Facts : Calories 355 kcal, Carbohydrate 37 g, Protein 12 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 1378 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
EASY NORTHUMBERLAND PAN HAGGERTY
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Steps:
- Cut into generous wedges and enjoy.
Nutrition Facts : Calories 302 kcal, Carbohydrate 21 g, Cholesterol 59 mg, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, Sodium 231 mg, Sugar 3 g, Fat 22 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
PAN HAGGERTY
Make and share this Pan Haggerty recipe from Food.com.
Provided by morgainegeiser
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 299.9, Fat 9.6, SaturatedFat 6, Cholesterol 29.7, Sodium 190.4, Carbohydrate 42.7, Fiber 5.6, Sugar 4.1, Protein 11.9
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
PANHAGGERTY RECIPE - (5/5)
Provided by HeatherS
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F/175°C (Gas Mark 4). Melt half the butter or bacon fat in a large ovenproof skillet, preferably cast-iron, over low heat. Fry the bacon, stirring frequently, for 10 to 15 minutes, or until crisp. Remove the bacon from the skillet with a slotted spoon and set aside to drain on paper towels. Cook the onions in the same skillet for 6 to 8 minutes, or until they soften but don't brown, then remove them from the skillet and add to bacon, mixing the onions and bacon together. Remove the pan from the heat, then carefully lay a thin layer of potatoes, about a third of them, on bottom of the pan so that they completely cover it. Season it lightly with salt and pepper. Cover with a layer of onions and bacon, about half of them, then a layer of cheese, about a third of it. Add a layer of half the remaining potatoes and season lightly with salt and pepper. Cover with a layer of all the remaining onions and bacon, then a layer of about half of the remaining cheese. Finish with a layer of the remaining potatoes and season lightly with salt and pepper. Dot or drizzle the remaining butter or bacon fat over the final layer of potatoes; then bake for 45 minutes. When dish is done, top with the reserved cheese and put under the broiler for 3 to 4 minutes until the cheese has melted and begun to brown.
IRISH PAN HAGGERTY
Potatoes, Layered with crispy bacon and caramelized onions, topped off with a generous layer of melted cheese.
Provided by coffee31807
Categories European
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 239.1, Fat 7.1, SaturatedFat 3.7, Cholesterol 16, Sodium 283.8, Carbohydrate 35.7, Fiber 4.2, Sugar 2.8, Protein 9
Tips
- Selecting the right potatoes is crucial for a perfect panhaggerty. Choose firm, waxy potatoes that hold their shape during cooking, such as Yukon Gold or Red Bliss potatoes.
- Slice the potatoes thinly and evenly so that they cook evenly. If the slices are too thick, they will not cook through properly.
- To prevent the potatoes from sticking to the pan, make sure to use a well-seasoned cast iron skillet or a nonstick pan.
- Cook the potatoes over medium heat, stirring occasionally, until they are golden brown and crispy. Do not overcrowd the pan, or the potatoes will steam instead of fry.
- When adding the cabbage, use a large bunch and chop it finely. The cabbage should be packed tightly into the pan so that it cooks evenly.
- Season the cabbage generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
- Cover the pan tightly and cook the cabbage until it is tender, about 15-20 minutes. Stir occasionally to prevent the cabbage from burning.
- Once the cabbage is cooked, top it with a layer of grated cheese. Use a good quality cheese that melts well, such as cheddar, mozzarella, or Gruyère.
- Place the pan in the oven and bake until the cheese is melted and bubbly, about 5-10 minutes.
- Serve the panhaggerty hot out of the oven with your favorite sides, such as roasted chicken, grilled sausages, or a simple green salad.
Conclusion
Panhaggerty is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. Whether you like it with cabbage, potatoes, or a combination of both, panhaggerty is sure to become a family favorite.
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