Pan Haggerty

Recipe for: PAN HAGGERTY

Ingredients:

• 900g maincrop potatoes (King Edward, Maris Piper, Desiree)
• 50g unsalted butter
• 2 onions, peeled & finely chopped
• 1 tblsp sunflower oil
• Sea salt & black pepper
• 100g gruyere or emmenthal, grated

 Method:

1. boil the potatoes in their skins for 20-25 minutes until tender
2. drain & leave to steam for a few minutes
3. peel whilst hot, then grate coarsely
4. heat the oven to 220C/ fan 200C/ gas 7
5. melt a third of the butter in a flame-proof non-stick frying pan, over a gentle heat & sweat the onions for 5 minutes until beginning to colour
6. tip the onions into the grated potato & mix gently
7. in the empty pan, melt another third of the butter & the oil
8. scatter half the onion/ potato mix into the pan & season
9. scatter over the grated cheese
10. finish with the rest of the onion/ potato mixture
11. season again, and gently press down
12. put the pan in the oven & bake for 10 minutes
13. loosen the haggerty, place a baking tray over the top of the pan and carefully invert the cake onto it
14. melt the remaining butter in the hot pan
15. carefully slide the haggerty back into the pan from the tray to brown the other side
16. return the haggerty to the oven for another 15-20 minutes until golden on top
17. slide onto a warm plate, cut into wedges & serve