Winter just won’t let go. We’ve had freezing rain, sleet, an ice storm and 8″of snow this week, not to mention that I have heard that the temperature is going to plunge down to 11° F (-12°C) tonight. I don’t know about you, but I think that seems a tad chilly for March. I guess there’s nothing to be done. Winter won’t leave until it is good and ready. So in the meantime I guess I’ll have to keep those ‘warm you up” recipes coming. I’ve got a great one for you today. Pan Haggerty. This dish, cooked and served in the same pan, is made up of potatoes, sauteed onions, bacon and cheese. Sounds great huh?
Now there does seem to be some controversy whether it is an Irish dish or a British dish which hails from Northumberland. Seems everyone has a claim to it. I even read that sure it is associated with Northumberland, but that it was brought there by the Irish when they came to work in the mines. I don’t think it’ll ever be proven one way or another. But what I can tell you for certain is this rich, buttery, cheesy dish is definitely a winner! Served as a main dish or as a side, it is comfort food at its finest. And I think we could all use a bit of that right about now!
recipe slightly adapted from: Seasons and Suppers
- 3 – 4 sliced bacon, diced
- 1 medium yellow onion, sliced or diced
- 3-4 sprigs of thyme, leaves only
- 5-6 potatoes, thinly sliced into rounds (White potatoes or Yukon Gold – not Russets)
- Salt and freshly ground black pepper
- 1 – 1 1/2 cups grated Dubliner cheese (or substitute in your favourite)
Preheat oven to 375° F.
In an oven-proof skillet, I prefer cast iron, over medium heat, heat a small amount butter. Add the onions and a pinch of white sugar. Cook, stirring often, until onions are golden, about 10 minutes. Remove onions 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 in the bowl with the reserved onion and fresh thyme leaves.
In the same pan used to cook the bacon, arrange a layer of the 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 bacon/onion 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.
Cover the pan with a lid or a piece of tin foil and reduce the heat to a low. Cook for 15-20 minutes, or until the bottom layer of potatoes are golden.
Uncover the pan and place the skillet in the oven. Bake for 30 minutes or until potatoes are tender. Remove from oven and top with grated cheese.
Return pan to the broiler and heat until cheese is melted and and edges of potatoes are crisped, about 5 minutes more. To serve, cut wedges from the pan.
Recipe brought to you by: Runcible Eats (www.leaandjay.com)