Best Haggerty Recipes

IRISH PAN HAGGERTY

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.

PAN HAGGERTY

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.

NORTHUMBERLAND PAN HAGGERTY - VEGETARIAN CHEESE AND POTATO BAKE

Steps:

• Thinly slice the potatoes with a mandolin; also slice the onions and cheese as thinly as possible. Add the butter to a large frying pan and melt on low heat. When the butter is just melted, remove the pan from the heat and place alternating layers of potatoes, onions and cheese in the pan (reserving a little cheese for the topping), seasoning between each layer.
• Cover and cook gently for about half an hour until the potatoes and onions are cooked through. Add the remaining cheese on top, season and place under a pre-heated grill. Cook until the topping is golden brown and bubbling then serve straight from the pan.
• Serve with salad or steamed greens.

VEGETARIAN PAN HAGGERTY

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.

PAN HAGGERTY POTATOES

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.

PAN HAGGERTY RECIPE - (4.4/5)

Steps:

• Heat 1 tbsp sunflower oil in a large, ovenproof, lidded saute pan over medium heat. Add the onions and fry for 10 minutes, until softened but not coloured. Remove from the pan and set aside. Heat the remaining 1 tbsp oil in the pan and arrange half the potatoes in an even layer, overlapping, in the pan. Top with the cooked onions and, finally, the rest of the potatoes, seasoning with salt and freshly ground black pepper between each layer. Pour the hot stock over the top, place over medium heat and bring to the boil. Cover with a lid and simmer for 15 to 20 minutes, until just tender. Preheat the grill (broiler) to high. Remove the lid, sprinkle over the cheese, then grill for 5 to 7 minutes, until the cheese is bubbling and golden brown. Spoon the pan haggerty onto serving plates. Great served with crusty bread. Per serving 298cals,113gfat,5g sat fat, 4.5 g total sugars, 400 mg sodium

NORTHUMBERLAND PAN HAGGERTY - VEGETARIAN CHEESE AND POTATO BAKE RECIPE - FOOD.COM

Steps:

• Thinly slice the potatoes with a mandolin; also slice the onions and cheese as thinly as possible. Add the butter to a large frying pan and melt on low heat. When the butter is just melted, remove the pan from the heat and place alternating layers of potatoes, onions and cheese in the pan (reserving a little cheese for the topping), seasoning between each layer.
• Cover and cook gently for about half an hour until the potatoes and onions are cooked through. Add the remaining cheese on top, season and place under a pre-heated grill. Cook until the topping is golden brown and bubbling then serve straight from the pan.
• Serve with salad or steamed greens.

PAN HAGGERTY (FRIED POTS, ONIONS, CHEESE)

Steps:

• Thinly slice the potatoes and onions and grate the cheese. Combine the butter and oil in a large frying pan. Remove the pan from the heat and place layers of sliced potatoes, onions and cheese, reserving a little of the cheese. Cover and cook gently for about 30 minutes or until the potatoes and onions are cooked. Pre-heat the grill five minutes before the end of the cooking time. Sprinkle the reserved cheese over the top of the mixture, place under grill until the cheese is golden brown and bubbling. Serve straight from the pan.

JULIE HAGGERTY'S PERFECT POUND CAKE TRIFLE

Steps:

• .Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
• Cut each slice diagonally into triangles.
• Place slices in bottom of 2 1/2 quart clear glass bowl.
• Brush generously with sherry.
• Spoon berries evenly over the slices.
• Whisk milk and pudding mix in a large bowl until creamy and thickened.
• Refrigerate 15 minutes until set.
• Pour mixture over berries.
• Refrigerate trifle 10 minutes.
• Spread cool whip on top, and cover with plastic.
• Refrigerate until served.

HAGGERTY

Steps:

• 1. Preheat oven to 375ºF.
• 2. Cook bacon in a large ovenproof skillet over medium-high heat for 6 to 7 minutes or until crisp, turning occasionally. Drain on paper towel-lined plate; crumble into medium bowl. Drain all but 1 Tablespoon of drippings from skillet.
• 3. Add onions to skillet; cook and stir over medium heat about 8 minutes or until translucent but not browned. Drain on paper towel-lined plate. Transfer to bowl with bacon; mix well.
• 4. Reserve 1/4 cup cheese; set aside. Melt 1 Tablespoon butter in same skillet or 8" to 9" baking dish. Arrange one quarter of potato slices to cover bottom of skillet. Season with salt and pepper. Top with one third of bacon-onion mixture; sprinkle with one third of remaining cheese. Repeat layers twice. Top with remaining one quarter of potato slices; dot with remaining 1 Tablespoon butter.
• 5. Cover with foil and bake 50 minutes. Uncover and bake 10 minutes or until potatoes are tender. Turn oven to "broil"; broil 2 to 3 minutes or until lightly browned. Sprinkle with reserved 1/4 cup cheese. Serve warm.
• 6. **Tip: Use a mandolin to slice the potatoes very thin (about 1/8"). Thicker pieces will require longer cooking time.

HAGGERTY

Steps:

• Preheat oven to 375 f Cook bacon in large ovenproof skillet until crisp. Drain on paper towel-lined plate; crumble into medium bowl. Drain all but 1 tbs drippings from skillet. Add onions to skillet; cook and stir over medium heat 8 min or until translucent but not browned. Drain on paper towel lined plate. remove to bowl with bacon; mix well Reserv 1/4 cup cheese; set aside. Melt 1 tbs butter in same skillet . Arrange one quarter of potato slices to cover bottom of skillet. Season with salt & pepper. Top with 1/3 or bacon/onion mixture; sprinkle with 1/3 of remaining cheese. Repeat layers twice. Top with remaining 1/4 of potato slices; dot with remaining 1 tbs butter. Cover with foil and bake 50 min. Uncover and bake 10 minutes until potatoes are tender. Turn oven to broil. Broil 2-3 min. or until lightly browned. Sprinkle with reserved 1/4 cup cheese. Serve warm.