Recipe for pan haggerty

Bigjenny

Hi

Saw a post on here that mentioned Panhagerty, hope that spelt right, but I can't find it.
I think it was layers of corned beef, onions and potatoes.
Does anyone have a recipe please.
Often have corned beef left, have tried hash but not keen on it.

Thanks Jenny

whatatwit

hi Jenny, I don't have a recipe as such, just use your ingredients and pour over some stock and bung into oven...always tastes better the following day

Penelope_Penguin

This any good

Penny. x

lindadykes

Panhaggerty is a Newcastle/Northumbrian dish of layered potatoes onion and cheese. Pannackelty is a Sunderland/Durham dish of layered potatoes onions and meat. There are as many recipes for Pannackelty as there are families who make it, but you are right in thinking that many people use corned beef. Other things frequently used are sausages, black pudding and bacon.

Anyway my mam always made hers with corned beef, with only sometimes the addition of a little bacon. Basically -
Slice the corned beef.
Peel and slice the onion.
Pell and slice the potatoes.
Begin with a layer of corned beef a layer of onions and then a layer of potatoes, repeat ending with potatoes. Now add gravy or stock till just touching the top layer of potatoes. (My mam always used water mixed with the old fashioned powdered bisto, I tend to make a thinish gravy from cornflour, gravy browning and a stock cube). Cover and bake in the oven for a couple of hours until the potatoes are tender. Remove the lid and return to the oven for 20 minutes or so till the top of the potatoes are crisp and brown. Serve with chunks of stottie cake.

Olliebeak

Many thanks for those last two recipe variations - both sound delicious!

Now 'c and p' into 'MY RECIPES' folder on the comp. Looking forward to Autumn to try those out .

Bigjenny

Thanks for recipes and suggestions, will be trying them soon

whatatwit

Not wishing to start panic buying, buy at work I'm struggling to obtain the big catering size logs of corned beef. I've also noticed that the price (on the empty shelf) at Cash and Carry has increased.
So......maybe buy a couple of extra tins if you see them on offer.

Boomdocker

This was a staple and a favourite in our house growing up. I make it for myself when I feel ill or on a cold wintery day. We sliced/dice spuds into bite size pieces, chop an onion add to pan of water and gently boil to soften spuds. Crumble in a corned beef (we used a pack of slices but use whatevers at hand) Add a tin of baked beans which flavour and thicken the stock. Warm through and serve with bread. My Dad always liked curry powder on his.