ONE-PAN HAGGERTY
THIS traditional Geordie recipe has been adapted to make a one-pot meal that uses up leftover bacon and cheese.
The whole family will enjoy this hearty and economical dish.
INGREDIENTS Serves four
15g (½oz) butter
2 rashers lean smoked bacon, chopped
1 large leek, washed and sliced
600g (1¹/³lb) potatoes such as Maris pipers, scrubbed and thinly sliced
1 medium red onion, peeled and sliced
50g (1¾oz) cheddar cheese, grated
2 tbsp freshly chopped parsley or
1 tsp dried parsley
Black pepper, for seasoning
INSTRUCTIONS
MELT half of the butter in a 10½in (27cm) ovenproof frying pan. Next, gently fry the bacon and leeks for three or four minutes until the leeks have softened.
Remove from the pan using a slotted spoon and set aside on a plate.
Take the pan off the heat then arrange a layer of potatoes in the bottom of the pan, followed by a layer of onions then a layer of bacon and leeks. Add a sprinkling of cheese and parsley, season with pepper then repeat, finishing with a layer of potatoes.
Cut the rest of the butter into small pieces and dot over the top layer of potatoes, then cover the pan with a tight-fitting lid or foil and cook over a gentle heat for 25 to 30 minutes, or until the potatoes are tender.
Remove the lid and put the pan under a hot grill for three or four minutes to brown.
Serve directly from the pan, or loosen the edges of the pan haggerty using a heatproof spatula, turn it out onto a plate and serve in wedges.
Any leftover, already boiled potatoes could also be sliced and used, simply reduce the cooking time by a third. Leave out the bacon for a vegetarian version, while vegans can incorporate a vegan cheese.
This dish is best eaten fresh. However, once cooled, leftovers can be kept in the fridge for up to two days or freeze immediately. If using from frozen, defrost in the fridge first and use within 24 hours. Reheat until it is piping hot before serving.