Irish Pan Haggerty Recipes
VEGETARIAN PAN HAGGERTY
Pan Haggerty is a traditional home cooking British dish. It is one of those recipes where everybody's mother had a different version they make but the concept is the same. Which is making a little bit of meat go a long way by padding it out with cheaper root vegetables. I am trying to eat less meat so came up with this vegetarian version for the vegetarian food blog I run at weekendcarnivore.com . Serve with some good bread and this is a one pot meal.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
- Sauté the onions until cooked down and just starting to go golden.
- Scoop out onions and set aside.
- In the same pan, layer up the vegetable slices with potatoes, reserved onions, carrots and squash. Repeat the layers making sure to end with a potato layer on top.
- Add the stock to the pan and cook on a medium high heat and covered for 15 minutes.
- Take the cover off, reduce the heat and cook uncovered for 10 minutes until most - but not all - of the liquid has reduced.
- Sprinkle the cheese over the top and put until a pre-heated grill for a few minutes until it is melted and started to go golden brown.
- Serve.
Nutrition Facts : Calories 343.5, Fat 17.7, SaturatedFat 9.4, Cholesterol 41.3, Sodium 258.3, Carbohydrate 37.9, Fiber 6.1, Sugar 7.1, Protein 10.3
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
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