Saturday 13 September 2014

Madhouse recipe : Hairy Bikers' Pan Haggerty

While idling flicking through my Hairy Bikers' Family Cookbook - Mum Knows Best which is my usual go-to recipe book when I'm looking for inspiration, I stumbled across this recipe for Pan Haggerty. I'd vaguely heard of it but had no idea what it was so I was pleased to see that it uses nothing but store-cupboard staples. It was traditionally a dish from the coalfields of northeast England apparently and is a great one-pan supper.

Pan Haggerty

ingredients :

1tbsp vegetable oil
250g streaky bacon
6 medium potatoes, peeled and sliced into thin rounds
2 onions, peeled and sliced
5 carrots, peeled and sliced
500ml chicken stock
150g Cheddar cheese, grated

A high-sided frying pan is best for making this. Fry the bacon and set aside, leaving the fat and juices in the pan.

Place a layer of potatoes over the bottom of the pan, followed by a layer of onion, then a layer of carrot, then a layer of bacon rashers. Repeat the layers, finishing with a layer of potatoes.

Pour on the chicken stock and cover with a lid or with foil. Leave to simmer for about 20 minutes until the vegetables are tender.

Uncover the pan, top with grated cheese and place under a preheated grill until bubbling and golden.

I wasn't entrirely convinced about the carrots in the recipe but this is absolutely lovely and I wouldn't change a thing. Definitely one I'll be making again.

Other blogposts you may be interested in :

Madhouse recipe : Marrow & Macaroni Carbonara Bake


  1. This looks like something that would go down well in our house, love the fact that it has some carrots in it - a lot of these pan-type dishes don't have any veg in them.
    Great recipe for students too

  2. Replies
    1. ooh I might have to try that version too - Juliette loves leeks ! :)

  3. Love all the hairy bikers recipes

  4. has anyone found there is a lot of liquid left in this when it is made?

    1. I didn't have much but it probably depends on the bacon you use - maybe reduce the quantity of stock, if it's too wet ?

  5. Try chopped up ham or unsalted gammon / bacon bits much nicer

    1. Aha, sounds like a great idea. In fact this would be the perfect way to use up the leftovers from a gammon joint :)

    2. I make mine with layers of potato, onion and corned beef, a stock and grated cheese on top. However, if you want the absolute ultimate I made a version in Majorca using local ingredients. Once again layers with stock and baked for an hour or so. Ingredients sobrasada piccante (like spicy pate) potatoes onion and the long thin green peppers that are all over Spain! It’s a cracker and a huge hit with guests. All you need now is to source the sobrasada!

    3. Sounds like another great version :)


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