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Pan Haggerty
A warming filling dish at a bargain price from the North of England. It is a good choice if you are planning an evening at the pub or for satisfying hungry teenage appetites. Use firm fleshed potatoes such as Desiree, Romano or Maris Piper as they will keep their shape and not crumble into mash at the end of the cooking time.

INGREDIENTS: Butter - 25g (1 oz), Vegetable oil - 1 tbsp, Potatoes - 450g (1 lb) peeled and thinly sliced, Onions - 2 medium thinly sliced, Cheddar or Lancashire cheese - 110g (4 oz) grated.

COOKING: 1. Heat butter and oil in a large heavy-based frying pan. Remove the pan from the heat and put in layers of potatoes, onions and grated cheese ending with a top layer of cheese.
2. Cover and cook the vegetables gently for about 30 minutes or until the potatoes and onions are almost cooked.
3. Uncover and brown the top of the dish under a hot grill. Serve straight from the pan.