Pan Haggerty

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Preparation info

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Pan Haggerty comes from the north of England and straight out of a farmhouse kitchen, I feel. The traditional fat for frying this was probably lard or dripping.


  • 1Β½ lb (700 g) potatoes, peeled and sliced as thin as possible
  • 1 oz (25 g) butter
  • 1 tablespoon sunflower oil
  • 6 oz (175 g) cheese, grated
  • 1 large onion, sliced
  • Sea salt and freshly ground black pepper


Melt the fats in a wide frying pan and swirl around to cover the base. Line the pan with half the potatoes. Combine the grated cheese, sliced onion and seasoning and put in the pan. Arrange the remaining potatoes on top.

Cover the pan with a plate and cook over a low heat for about 40 minutes or until the potatoes are tender. Brown the top of the dish under a hot grill. Serve very hot.

β€˜Father is rather vulgar, my dear. The word Papa gives a pretty form to the lips. Papa, potatoes, poultry, prunes and prism are all very good words for the lips …’

From Little Dorrit by Charles Dickens, 1855.

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