My grandmothers on both sides cooked Pan Haggerty often when I was a kid in Newcastle. My mother taught me how to make it when I was about seven or eight.

Layer the ingredients on top of a nob of butter or dripping starting with onions then potatoes then cheese and repeat until you've run out of ingredients in a deep oven dish on a low heat on the stove. Press down all ingredients when you've finished and put lid on tightly and leave to simmer for about twenty minutes.

Transfer to oven on medium high heat for another fifteen minutes or so until potatoes offer no resistance to the tip of a sharp knife; when done take the lid off, put the heat up in the oven and cook until browned on top.

peter, i believe your right it does, but your pronounceation is abit of, pan haggerty is the northumbrian and tyneside name of the dish and the correct name, where as panacty is the durham and sunderland name for the dish.

Old favourite - got it from a recipe on a Spry or Trex pack- 50 or 60 years ago; soon learned to do my own variations. Alas - long since lost the recipe and, being now very old, forgotten an important detail. You see, that version was baked, fairly slowly I think, certainly not fried or grilled. It would have been great in an old fire oven. But I can't remember how long - or how hot- the oven should be. Offered it to a potato-loving friend, but turned it into a pig's ear.[She was kind and understanding.] Can you help?
The original was just potatoes, onions and cheese - sort of north-eastern equivalent of Blind Scouse. If you could afford it, his left great scope for variations and ingenuity.
Beryl Palmer.

my mother in law came from cassop near ferryhill and she made panackelty with frying steak onions grated turnip topped with crispy golden potatoes and covered with beef stock best ever, corned beef hash is just potatoes and corned beef boiled up in a pan

My Gran made the best panackelty but as has been mentioned it is one of those dishes that has many family versions handed down from mother to daughter. She would use meat from a ham shank or bacon but the best bit of all was the crust of crisp potatoes. Sixty years later I can still taste them and my wife is sick of being told how good they were.

My Mother-in-law (who came from South Shields) used to cook her version of Panacty with corned beef, bacon, carrots and onions - sliced and in layers - and used chicken stock.

Interestingly our family in South Africa called corned beef hash Doug or Dug.

A brief Googling didn't bring up anything so it might just be a family thing.

Either way guess what we're having tonight!

R!

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I agree with Richard & Magee, Panackalty was a Monday Meal made of the left-overs from Sunday when the wash-house fire was going full blast. I particularly remember the top layer of brown and crispy potato. this was in the 20's, 30's, & 40's until I left home. Many years later I made up a dish of alternative layers of potatoes, cold roast beef & thinly sliced onions cooked until the top layer of potatoes was brown & crisp and served with marrowfat peas. The children clamoured for more and it became a regular Saturday lunch time meal.

interestingly google Northumbrian dishes and got panhaggerty. being a southerner never heard of it but will do for the family tonight in devon. look forward to seeing more recipes from the north

Thank you all very much for your comments. It is so interesting to get feedback from people for whom these wonderful regional recipes were a part of everyday life.We are always very happy to publish family favourite variations on any traditional recipe.Thanks again for your interest.

mapeel is 100% correct! panackalty was (though it may no longer be)the Monday meal, left over from the joint! It was done on Monday as that was wash day in the pit villages when the washhouse fire was going full blast. I remember rushing home from school through the pit yard knowing that one of my favorite meals would be steaming and ready. It always had a layer of crispy brown sliced potatoes on the top. If the meat was a bit short Mam would add a bit of bacon. This was in the 40s and 50s

Pan Haggerty is a vegetarian dish (well with cheese)

made pan haggerty after seeing it on tv, enjoyed every morsel of it, though had to use a combination of processed cheese and mozarella.

It's frustrating me that so many people are confusing panackalty with corned beef and potato hash, the recipes are similar and over the years in the north east of england the usage of the name panackalty has been taken over by the corned beef brigade...I have to say that both dishes are equally delicious and I still make both but the original dish - panackalty, was made on a Monday using the leftovers from the Sunday lunch - cuts of cold meat, root vegetables and gravy - There were a lot of Irish settlers in the North East of England when the coal mines were sunk and I was brought up to believe this dish was brought over from Ireland - similar to Irish stew only the poor mans version.

Corned beef and potato hash is simply alternate layers of corned beef and potato with gravy though as with any recipe people adapt it to suit their own taste so you will find this dish including sausages, onions and sometimes root vegetables as well. but I maintain the two are different dishes and corned beef and potato hash is NOT panackelty!

There are many varients of Panhaggerty, my Mum always made it with sausage, pototoes, onions & carrots (and sometimes corned beef was added). Coincidentally...... we're having it for tea tonight lol

Panackelty is a layer of sliced potatoes, a layer of corned beef, a layer of sliced onion, topped with a final layer of sliced potatoes with half a pint of beef stock, simmered slowly until top potatoes are soft.

to the best of my knowledge, pan haggerty and panackelty are two separate dishes. Pan haggerty doesn't have any meat in it whereas panackelty contains cold beef or bacon.

As i recalled, Pan Haggerty (Pronounced Panacty) included a layer of cheap cooked ham hock.

Your comments on this would be appreciated