“Pan Haggerty” has been described as “great Irish comfort food”. This potato dish is said to have originated in the Northumberland region of England, though some say the idea was brought there by Irish miners. It’s popular as a main or side dish in both countries.
Baking Time: 12 minutes
Serves: 6 to 8
- 5 slices Ontario Bacon, diced
- 2 cups (500 mL) thinly sliced Ontario Onion
- 2 large cloves garlic, minced
- 2 lbs (1 kg) Ontario White Potatoes, thinly sliced (not peeled)
- Salt and freshly ground pepper, to taste
- 1-1/2 cups (375 mL) shredded aged Ontario Cheddar Cheese
- 1-1/4 cups (300 mL) chicken broth
- 2 tbsp (25 mL) chopped fresh Ontario Chives
In 12-inch (30 cm) cast iron or oven-proof skillet, over medium-high heat, cook bacon until crispy. Remove to medium bowl. Add onion to skillet; cook for 8 minutes, stirring often. Stir in garlic; cook 2 minutes or until onions are very soft and caramelized. Stir into bacon.
Remove skillet from heat. Arrange layer of potatoes in bottom of skillet. Top with half of the bacon mixture; season with salt and pepper. Add another layer of potatoes; sprinkle with 1/2 cup (125 mL) of the cheese. Add another layer of potatoes, top with remaining bacon mixture; season with salt and pepper. Add final layer of potatoes. Pour in broth. Cover tightly with foil or lid. Cook over medium-low heat for 20 minutes or until potatoes are tender.
Remove foil. Top with remaining cheese. Bake in 425°F (220°C) oven for 10 to 12 minutes, until cheese is bubbly and lightly browned. Sprinkle with chives.
1 Serving (When recipe serves 8)
- PROTEIN: 10 grams
- FAT: 9 grams
- CARBOHYDRATE: 21 grams
- CALORIES: 210
- FIBRE: 3 grams
- SODIUM: 360 mg