Recipe: Pan Haggerty

Katys Pan Haggerty

Guest blogger Katy Runacres has cooked up a treat with this recipe for famous northern dish Pan Haggerty.

She says: “This is a recipe originally from Newcastle and the Northumberland region. It is thought to be originally made by Geordie coalminers to warm the belly and fill you up! It is a one pot meal which is similar to a potato gratin but a true British Northern recipe.”

According to the Information Britain website,  the addition of bacon marks the start of some luxury for “a dish that tells a story of poverty and ingenuity, and also of the close links that Northumberland had and has with Scotland – the root of Haggerty is said to be the same as haggis , both derived from the French hache, meaning chopped.”


It’s a very easy and simple recipe with not too many obscure ingredients. This recipe makes for two hungry people.


  • 4 potatoes (peeled)
  • 1 carrot (peeled)
  • 1 onion (peeled)
  • 4/5 rashers of bacon chopped up
  • 4 handfuls of good cheddar cheese or similar hard strong flavoured cheese
  • Salt and pepper
  • Vegetable or meat stock (get one pint ready but may use less)


  • Thinly slice carrots, potatoes and onions.
  • Fry your bacon in a little oil in a pan.
  • Empty the bacon from the pan and take off the heat.
  • Start layering the thinly cut potato, carrot, onion and the fried bacon in the same pan, layer by layer.
  • Once you have done this, add vegetable stock so it just covers up and over the top layer.
  • Let the whole thing simmer at medium heat for approximately 30 minutes with a lid on. It will bubble away!
  • Add grated cheddar cheese to top, and a little salt and pepper.
  • Put your grill on in oven then place the pan under the grill until the cheese is all melted and golden.

Once all is ready tuck in with a fork or spoon and have some bread on hand too to soak up all the juices.

Katy Runacres offers more recipes or news at her blog:

Do you have a northern food recipe to share? Let me know.


3 thoughts on “Recipe: Pan Haggerty

  1. It’s really interesting how different variations of theses dishes pop up all over the place, Lancashire hotpot, boulangere potatoes, and in hebburn it’s panackelty made with leftover Sunday meat or corned beef and sausage in tougher times! I love them all!


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